Cinnamon Sugar Sweet Potato Fries Recipe

Sweet potatoes: These are the star of the dish, providing a naturally sweet and starchy base for the fries.

Olive oil: Helps to crisp up the fries and adds a subtle flavor.

Sugar: Adds sweetness and helps to caramelize the fries.

Ground cinnamon: Provides a warm, spicy note that pairs perfectly with the sweetness of the potatoes.

Salt: Enhances the flavors and balances the sweetness.

To achieve perfectly crispy sweet potato fries, make sure to cut them into uniform sizes. This ensures even cooking. Additionally, after tossing the fries with olive oil, let them sit for a few minutes to absorb the oil better. When spreading them on the baking sheet, ensure they are in a single layer and not touching each other. Overcrowding the pan can lead to steaming rather than baking, resulting in less crispy fries.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, making it a good alternative for fries.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and can withstand high cooking temperatures, making it suitable for roasting.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a hint of caramel flavor that complements the cinnamon.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other warm spices like nutmeg and cloves, adding a more complex flavor.

• salt - Substitute with sea salt: Sea salt has a more nuanced flavor and can enhance the sweetness of the fries better than regular table salt.

• Allow the sweet potato fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled fries in an airtight container. If stacking, separate layers with parchment paper to maintain their crispiness.
• Store the container in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain their crisp texture.
• For freezing, arrange the cooled fries in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
• Transfer the frozen fries to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 2 months.
• When ready to enjoy, preheat the oven to 400°F (200°C). Spread the frozen fries on a baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and heated through.
• For an extra touch, sprinkle a bit more cinnamon and sugar mixture over the reheated fries before serving.

• Preheat your oven to 375°F (190°C). Spread the sweet potato fries out on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they are heated through and slightly crispy.

• Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the sweet potato fries in the skillet and cook for 5-7 minutes, stirring occasionally, until they are warmed through and crispy.

• Use an air fryer set to 350°F (175°C). Place the sweet potato fries in the basket in a single layer. Air fry for 5-8 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a quick method, use the microwave. Place the sweet potato fries on a microwave-safe plate lined with a paper towel. Microwave on high for 1-2 minutes, checking after each minute, until they are heated through. Note that this method may not retain the fries' crispiness as well as other methods.

• If you have a toaster oven, preheat it to 375°F (190°C). Spread the sweet potato fries on the toaster oven tray in a single layer. Bake for 10-12 minutes, flipping halfway through, until they are hot and slightly crispy.

• Oven: Used to bake the sweet potato fries at the required temperature of 425°F (220°C).

• Baking sheet: A flat sheet used to spread out the sweet potato fries in a single layer for even baking.

• Parchment paper: Lined on the baking sheet to prevent the fries from sticking and to make cleanup easier.

• Mixing bowl: A large bowl used to toss the sweet potato fries with olive oil and the cinnamon sugar mixture.

• Small bowl: Used to mix together the sugar, cinnamon, and salt before coating the fries.

• Spatula: Useful for flipping the fries halfway through the baking process to ensure they cook evenly.

• Measuring spoons: Used to measure out the olive oil, sugar, cinnamon, and salt accurately.

• Knife: Essential for peeling and cutting the sweet potatoes into fries.

• Cutting board: Provides a safe surface for peeling and cutting the sweet potatoes.

Preheat the oven early: Start preheating your oven while you prepare the sweet potato fries to save time.

Use a mandoline slicer: A mandoline slicer can help you cut the sweet potatoes quickly and uniformly.

Mix spices in advance: Prepare the sugar, cinnamon, and salt mixture ahead of time and store it in an airtight container.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Batch cooking: If you plan to make this recipe often, consider preparing multiple batches of sweet potato fries and freezing them.