ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Baked Sweet Potato Fries

Prep time 5 mins
Cook time 25 mins
Yield Serves: 1


  • 1 medium (about 11-oz.) sweet potato, scrubbed, patted dry, cut lengthwise into 3/4-inch-thick wedges (about 8 pieces)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon coarse sugar such as Sugar in the Raw (about 1 packet)
  • 1/4 teaspoon chili powder
  • Salt and pepper

Nutrition Information

  • calories 408
  • fat 14 g
  • satfat 2 g
  • protein 5 g
  • carbohydrate 68 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • sodium 1341 mg

How to Make It

  1. Line with foil a baking tray that fits inside your toaster oven (or use a small disposable foil tin). Place tray in toaster oven and preheat to 450°F, preferably on the roast or bake setting. Put potato wedges in a medium bowl, drizzle with oil and sprinkle with sugar, chili powder, 1/2 tsp. salt and pepper to taste. Toss to coat.

  2. Carefully remove tray from oven and arrange sweet potato wedges in a single layer. Sprinkle with any seasoning remaining in bowl. Roast potato wedges, flipping once, until tender and browned (they may be slightly charred in spots), 20 to 25 minutes. Transfer to a serving plate and let cool slightly before serving.

Back to School Special