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!
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.