Caitlin Bensel
Serves 4 (serving size: 1/4 cup)

Jazz up your sweet potato game with these cumin and coriander–seasoned sweet potato fries. Don’t skip the cornstarch—it absorbs moisture as the fries bake and helps crisp them up. And, don’t try to get all of the fries onto one baking sheet. If you put too many on the pan, they just steam each other and you’ll end up with sad, soggy fries. Serve with an avocado-topped burger or as a side with black bean and cheese quesadillas.

How to Make It

Preheat oven to 450°F. Cut sweet potatoes into 1/4-inch-thick fries. Combine with cornstarch, ground cumin, ground coriander, kosher salt, and black pepper in a ziplock plastic bag; seal bag, and turn to coat. Spread in an even layer on 2 rimmed baking sheets; drizzle each with canola oil, and toss to coat. Bake 22 to 25 minutes, stirring 3 times. Sprinkle with chopped cilantro. Serve with lime wedges.

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