Cinnamon-sugar sweet potato fries
SmartPoints® value per serving
Crispy on the outside and tender on the inside, these fries are a fabulous snack and make a great side dish for a dinner entrée or sandwich. Or enjoy them for breakfast with a poached egg on top of each serving on a weekend morning. If you have silicone mat, you’ll want to use it for this recipe. It will come in handy when because it will prevent the potatoes and sugar from sticking to pan, making the clean-up oh so much easier. If you don’t have one, use parchment paper instead. It has a nonstick coating on its surface too and it’s disposable!
Raw sweet potato(es)
2 pound(s), (two 1-lb potatoes)
- Preheat oven to 425°F. Line a large rimmed baking sheet with a silicone baking mat or parchment paper. Combine sugar and cinnamon in a small bowl; set aside.
- Peel potatoes and cut them lengthwise into 1/2-inch-thick slices; cut each slice into 1/2-inch-thick sticks (you should have 48 fries). Spread fries on prepared pan so they don’t overlap or touch; coat with cooking spray and sprinkle with salt.
- Bake fries for 20 minutes; remove from oven, coat with cooking spray and sprinkle half of sugar mixture over top. Flip fries, coat with cooking spray and sprinkle with remaining sugar mixture; bake for 10 minutes. Remove from oven, toss well and bake until brown and tender, about 5 minutes more. Transfer pan to a wire rack and cool for a few minutes. Yields 8 fries per serving.