These smokey, spicy ancho sweet potato oven fries are as easy as they are irresistible. With mild ancho chile powder and smoked paprika, their flavors pair perfectly with tacos of all kinds, and especially summery, Cali-Mex style tacos.Yum
I probably don't have to sell you on tacos, but maybe you need the perfect side for this crowd-pleaser, kid-friendly, build-it-yourself favorite? Well, these smokey ancho sweet potato oven fries are the indubitable answer to that question. Throw them in the oven while you prep your taco filling, maybe a nice slaw, slice up the avo, warm up the tortillas, and then it's all ready. Bam. Done. Summer (or summery) dinner that everyone can customize to their nitpicky whims.
To cut your sweet potatoes into fry-ish shapes, peel them, halve them, and then slice lengthwise. I used small sweet potatoes from the famers' market, so my fries run the whole length of the potato. If you have honking big sweets, you may want to quarter them before cutting into slabs for the fries.
Now, usually I don't bother to toss my roasted veg by hand, but here, you want to do it so the fries get nice and coated in spice. By the way, we're talking spicy as in spices, not spicey as in hot here. We're big wimps in this house so we go for big flavor, little heat. You could add some cayenne if you like heat. Right, so drizzle on the olive oil, sprinkle on the spices—ancho chile powder, smoked paprika, salt, and that's all—and toss with your hands till everything's evenly coated. Don't wash your hands yet, first rearrange the fries evenly on the sheet pan. Now wash your hands. Forty minutes later, magic. You'll want to pull out the fries when they are crisp, caramelized, and nicely blackened at the ends.
Smokey Ancho Sweet Potato Oven Fries (parve)
- 3 medium sweet potatoes or 2 large
- 1 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp ancho chili powder
- ½ tsp salt
- Preheat oven to 400°F / 200°C. Line a baking sheet.
- Peel the potatoes. Slice in half lengthwise, then slice into wedges. Place on the prepared pan.
- Drizzle with oil, smoked paprika, chili powder, if using, ancho, hot paprika, if using, and salt. Using your hands, turn the sweet potato wedges so they’re evenly coated.
- Bake for 30-40 minutes, until caramelized and crisp at the edges.