Tex-Mex Seasoned Purple Sweet Potato Fries
If you haven’t tried purple sweet potato fries, you are missing out! Not only are these baked Tex-Mex seasoned purple sweet potato fries a gorgeous color, they are oil-free, taste delicious, and incredibly good for you!
Ingredients
- Purple sweet potatoes: From the outside, these potatoes look like your typical sweet potato. But when you cut them open, their gorgeous purple color will blow your mind! Also mind-blowing: they are loaded with 2 to 3 times as many antioxidants as white and yellow potatoes.
- Ground cumin
- Chili powder
- Garlic powder
- Paprika (or smoked paprika, for a smokier flavor)
- Ground coriander
- Black pepper
- Ground cayenne (optional; for added spice)
See recipe card for quantities.
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
While the oven is heating, slice the sweet potatoes into ½-inch fries.
Spread the fries on the prepared baking sheet. Avoid overlapping the fries on the sheet—they need space so they can bake evenly.
Next, make the seasoning blend by combining the cumin, chili powder, garlic powder, paprika, coriander, and black pepper in a small bowl.
Sprinkle the seasoning blend over the fries and toss to coat.
Bake the Tex-Mex seasoned purple sweet potato fries for 15 minutes. After 15 minutes, remove the baking sheet from the oven, flip the fries, and return the sheet to the oven. Continue to bake the fries for 10 to 20 minutes longer, or until they are puffy with crispy edges.
Transfer the fries to a serving bowl and sprinkle them with any seasoning left on the baking sheet. These are best served immediately, either as a side dish or topped with black beans in lime juice, guacamole, and cilantro for a more substantial main dish.
FAQ
Yes! If you can’t find purple sweet potatoes or simply want something a little more traditional, orange sweet potatoes work just as well!
No—the seasoning is mild and adds a touch of texture and flavor without being overpowering. If you want something spicer, a dash of cayenne will do the trick.
Not a fan of Tex-Mex flavors? No problem! Try ½ to 1 teaspoon each of garlic powder and onion powder instead. Or simply enjoy these plain or lightly salted to accompany a more flavorful dish.
Tex-Mex Seasoned Purple Sweet Potato Fries
Equipment
- baking sheet
Ingredients
- 1 pound purple sweet potatoes (approximately 1 large sweet potato), rinsed and eyes removed
Seasoning blend
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon ground coriander
- ⅛ to ¼ teaspoon ground cayenne (optional, for spicier fries)
- freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Slice the sweet potatoes into ½-inch fries and spread them on the prepared baking sheet. (See Note)
- In a small bowl, combine the cumin, chili powder, garlic powder, paprika, coriander, and black pepper to make the seasoning blend.
- Sprinkle the seasoning blend over the sweet potato fries, and toss to coat.
- Bake the fries for 15 minutes. Then, remove the baking sheet from the oven and flip the fries, using a spatula or tongs. Return the baking sheet to the oven and continue to bake the fries for 10 to 20 minutes longer, or until they are puffy with crispy edges.
- Transfer the fries to a serving bowl and sprinkle them with any seasoning left on the baking sheet. Serve immediately. The fries taste great as a side dish with veggie burgers. Or, for a more substantial main dish, top them with black beans in lime juice, guacamole, and cilantro.
Notes
- Removing the peel is optional and is a matter of personal preference. Leaving it on will give an extra antioxidant boost. However, because the peel has a brownish color, peeling it will result in more vibrantly colored fries.
