Ingredients
2 lb sweet potatoes (peeled)
3 tbsp olive oil
2 tsp cumin (ground)
2 tsp chili powder
1 tsp paprika
1 tsp salt
Directions
Lightly oil (or spray with oil) two non-stick cookie sheets and set aside. Cut the peeled sweet potatoes into “french fries” or pieces 1/2-inch wide and 3-4-inches long. Transfer the cut sweet potato fries to the prepared cookie sheets, dividing them evenly between the two sheets, and spread them to a single layer. For each cookie sheet: drizzle the sweet potatoes with 1-2 T. olive oil, then sprinkle with 1 t. ground cumin, 1 t. chili powder, 1/2 t. paprika, and 1/2 t. salt (or to taste). Bake at 375 degrees for 20 minutes. Remove the cookie sheets from the oven, stir the sweet potatoes, and spread to a single layer again. Switch the placement of the cookie sheets on the racks of the oven and bake the sweet potatoes an additional 20-25 minutes, or until lightly browned and crisp. Transfer to a large platter for service.
