Spiced Sweet Potato Fries
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by Tony Rosenfeld
from 150 Things to Make with Roast Chicken
These oven-roasted sweet potato wedges make a great accompaniment to burgers or roast chicken.
1 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. kosher salt
1 tsp. light brown sugar
1/2 tsp. ground cumin
2 lb. sweet potatoes, sliced into 1-inch-wide wedges
2 Tbs. olive oil
Preheat the oven to 425°F. In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin. In a large bowl, toss the potatoes with the oil, then with the spice mix until evenly coated. Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes. Serve immediately.
Photo: Scott Phillips
The picture was great but the fries were a total disappointment; I don't think this recipe should have garnered a spot in Fine Cooking. The spice was tasty enough but the cooking did not make for a nice fry. There are so many better recipes for sweet potato fries out there. Even the dip didn't help, as it was a little too heavy.
I had such high hopes for this recipe. I make sweet potato fries regularly sometimes plain, sometimes sprinkled with whole cumin seed before roasting, and sometimes served with a spiced ketchup that has soy sauce in it for dipping. The spices seemed so good when I was mixing them but the brown sugar made the fries turn black before they were even cooked through. Next time I'll stick with the olive oil, salt, cracked pepper, and whole cumin seed version that are way better than these and that everyone raves about.