Spicy Sweet Potato Fries (I wish I had a picture...but I ate them all..)

I was hankering for these delicious sweet potato hashbrowns I had at a delicious Chicago restaurant...aptly named Hash Browns. Not really eating out anymore, due to various restrictions, I decided to whip up a batch of sweet potato fries for the first time. Since I learned to cook from my dad, I took his approach to making something you've never made before: take an educated guess at how it's made and see what happens.

Turns out it was delicious. I like a little (a lot) of spice to my recipes, so if you aren't a fan of spicy foods, leave out the cayenne pepper. But really, the cayenne pepper is the whole reason I love this recipe.

Spicy Sweet Potato Fries
(serves 2-3)
2-3 medium sized sweet potatoes
1/4 cup olive oil
1/2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp salt


1. Preheat oven to 450 F.
2. Cut the sweet potatoes into wedges or thicker strips. I left the skin on, which gave it a nice flavor and casing, but I supposed you could peel it as well if you aren't into that texture. In my experience, the wedges will be a variety of sizes. That's perfectly fine, they'll cook just fine.
3. Pour wedges, olive oil, paprika, cinnamon, cayenne pepper, and sal into a ziplock bag. Shake it up until the wedges are thoroughly coated.
5. Spread wedges into a single layer on a baking sheet. Bake at 450 for 30 minutes, turning the fries halfway through.

I served them with lemon chicken and a side salad, but they'll go great with just about anything. Be sure to save this recipe for leftover sweet potatoes after Thanksgiving!

Speaking of food, in case anyone was concerned, our garden is going amazingly! I'm going to be getting creative at the end of this summer because I'll have to use up:

Jalepenos and tomatoes!