Tonight I was having a pretty simple dinner of sweet potatoes and baked chicken and in honor of cinco de mayo I decided to add a little bit of Mexican flair to my sweet potatoes. These fries are deceptive as you have the sweetness of the potato mixing with the bite of the cayenne pepper. I served them with a little bit of sour cream on the side to dip in!
Spicy Sweet Potato Fries: Serves 2
2 Large Sweet Potatoes (approx 8-10oz each)
2tsp Olive Oil
1/2tsp Onion Salt
1/4tsp Garlic Powder
1/8-1/4tsp Cayenne Pepper
I used my mandolin to slice the sweet potatoes into a fry shape. If you don’t have a mandolin just carefully slice your potatoes into your desired shape. You can also do slices, or cubes you will just have to adjust the cooking time to meet the thickness of your slice. Once the potatoes were cut I mixed them into a bowl of ice water. I know you’re thinking has she lost her marbles? But trust me, moving your potatoes around in ice water will release a lot of the starch from the potato which will let it crisp up easier. You’ll notice that your water turns really cloudy, this is the starch leaving the potato. Now remove from the water and dry off in a dish towel.
Add olive oil to the potatoes and then mix remaining dry ingredients in a small dish and sprinkle on top of the potatoes and toss to coat evenly. Note if you have onion powder you can use that as well, you just might need to add salt to the recipe too!
Bake at 350° for 25-30 min (time will vary depending on your shape of potato), flipping every 10-15 minutes.
WW: 7 Points Plus / serving