Time 30m Yield 4 servings. Number Of Ingredients 5 Steps:
Preheat oven to 425°. In a large bowl, combine potatoes and oil; toss to coat. Sprinkle with seasonings; toss to combine. Arrange in a single layer on a greased 15x10x1-in. baking pan., Bake, uncovered, 20-25 minutes or until tender and lightly browned, turning occasionally.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
Bake fries according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Sprinkle over fries; toss to coat.
Time 40m Yield 4 servings Number Of Ingredients 0 Steps:
Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
Time 1h10m Yield 6 Number Of Ingredients 4 Steps:
Preheat the oven to 425 degrees F (220 degrees C). In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.
Time 30m Yield 2 Number Of Ingredients 7 Steps:
Place 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and 1 teaspoon vanilla extract into a gallon size resealable plastic bag. Seal the bag and shake to blend the sugar mixture. Add the sweet potato sticks, seal the bag, and turn to evenly coat the potatoes with the sugar mixture. Pour the canola oil into a deep fryer and heat to 375 degrees F (190 degrees C). Add the sweet potatoes, and cook until golden, about 10 minutes. Drain on paper towels, then place on a serving plate. Place the remaining 1/2 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and butter into a pan. Warm over medium heat until butter is melted; drizzle over the sweet potatoes.
Time 35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Heat the oven to 400. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
Time 35m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Preheat the oven to 425. 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.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Preheat the oven to 425°F. Toss all ingredients together until all the wedges are thoroughly coated. Place on a cookie sheet and bake for 30 minutes, until crisp, turning once.
