Cajun Spiced Sweet Potato Fries (Print View)

Baked sweet potato fries tossed in Cajun spices. Extra crispy, deliciously bold, and ideal as a side or snack.

# Components:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 700 g), peeled and cut into 0.64 cm fries

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1.5 teaspoons Cajun seasoning
04 - 0.5 teaspoon smoked paprika
05 - 0.5 teaspoon garlic powder
06 - 0.25 teaspoon onion powder
07 - 0.25 teaspoon sea salt
08 - 0.25 teaspoon freshly ground black pepper

→ Optional Garnish

09 - 1 tablespoon chopped fresh parsley

# Method:

01 - Preheat oven to 220°C (425°F). Line two baking sheets with parchment paper.
02 - In a large mixing bowl, toss sweet potato fries with olive oil until evenly coated.
03 - In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture over the oiled sweet potatoes and toss to ensure thorough coating.
04 - Arrange the seasoned fries in a single layer on the prepared baking sheets, ensuring no overlap.
05 - Bake for 15 minutes. Subsequently, flip the fries and rotate the baking sheets. Continue baking for an additional 12-15 minutes, or until the fries are crisp and their edges are golden brown.
06 - Remove fries from the oven and allow them to cool for 2-3 minutes. If desired, garnish with chopped fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • Clean ingredients you can easily find in your pantry
  • Comes together in under an hour from start to finish
  • Naturally vegan and gluten-free so everyone can enjoy
  • Loaded with bold spicy Southern flavor without being heavy
02 -
  • High in vitamins like beta carotene and fiber rich
  • Kid friendly and easily adjusted for spice level
  • Perfect as a party appetizer or midweek dinner side
03 -
  • Use parchment paper to avoid sticking and skipping cleanup
  • Cut fries as evenly as possible for the best chance at uniform crispness
  • If you have time soaking the fries in cold water before seasoning can really amp up the crunch
  • A hotter oven gives better color and texture so do not be shy about the temperature
  • I learned the hard way not to crowd the pan more air flow equals more crunch and the flip halfway through is key

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