Preheat the sheet pan in the oven so that the fries will begin their journey to crispy from the get-go— thanks for the tip, Chef Daniel Cox! Serve fries as an appetizer or side dish; they are especially great with chili.
SERVES 4
2 medium sweet potatoes, peeled
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cinnamon
½ teaspoon salt
2 tablespoons avocado oil or olive oil
Preheat oven and rimmed sheet pan to 450°F. Slice off the ends and a small sliver off the bottom of each sweet potato so they will rest flat on your cutting board. Cut lengthwise into ¼-inch-thick planks then cut each plank into fries, ¼ inch wide.
In small bowl, mix chili powder, paprika, cinnamon, and salt. Put fries in a bowl, drizzle with the oil, and sprinkle in the spice mix (or you can keep it simple and just use salt). Use your fingers to toss the fries around and coat with the oil and spices. With an oven mitt, remove the hot sheet pan from the oven and quickly lay out the fries in a single layer, not touching their neighbors. Return pan to oven, lower temperature to 425°, bake for 20 minutes, flip the fries, and bake for another 10–15 minutes, keeping an eye on them so they don’t burn. Enjoy plain or with a yogurt dip or a drizzle of reduced balsamic vinegar.
For Yogurt Dip:
Mix chopped herbs with Greek yogurt, a spritz of lemon juice, and a pinch of Maldon salt.
