Spicy Sweet Potato Oven Fries are fantastic! I LOVED the way these oven potatoes turned out. The cayenne pepper was just enough to add a nice kick and the other seasonings, though simple, really complemented the potatoes. In fact, I couldn’t get enough of these wonderful sweet potato fries!
I really enjoy finding savory ways to make sweet potatoes that are healthy, low calorie, gluten free and, in this case, vegan, rather than always having to make them with sugar or syrupy. This recipe really fits the bill for me. We served New York Strip Steak with Garlic Parsley Butter that night and, though it was an excellent steak recipe, it was the sweet potatoes I had seconds of!!!
I needed to use up several sweet potatoes a few weeks ago before they went bad so I was combing the Internet trying to find an oven-baked sweet potato recipe. I found this recipe on health.com and kind of combined two recipes. I liked the seasonings in the one recipe, and added a seasoning and the way the potato was cut from the other. All I can say is the combination of the two WORKED! These potatoes were amazing–I’ll be making them a lot in the future.
On top of that, this side dish is so easy, easy, easy! Simply peel the potatoes, cut them into wedges and toss them with olive oil, paprika, sea salt, rosemary, and cayenne pepper. That’s it! I baked these at 425 for about 35 minutes and they were done–even the thicker pieces. They tasted wonderfully with the steak, too.
If you’re looking for a healthy way to serve sweet potatoes with very little effort, you’ve got to consider making Spicy Sweet Potato Oven Fries sometime. If you like spicy heat at all, these are spectacular. I liked the fact that this potato recipe has only six ingredients and it’s quick and easy along with healthy, clean eating and low calorie.
It also goes well with just about any main dish entree you want to serve–like fish, beef, pork, ham, or chicken. Or just eat Spicy Sweet Potato Oven Fries by themselves! These sweet potatoes are so filling and satisfying you can make a meal of them alone! My pictures don’t do justice to how amazing these potatoes tasted.
When I initially posted this recipe in August 2013 I wasn’t really happy with my photos. I was still a little new at using my Canon camera. Anyway the results were less than pleasing to me. I recently remade this recipe (September 2017) to serve with a family dinner. I believe steak was on the menu again! And yes, I ate more than my share of these potatoes again! Enjoy.
Spicy Sweet Potato Oven Fries is a sensational way to serve sweet potatoes. I baked these sweet potatoes in cast iron skillets in my oven (although glass baking dishes or cookie sheets will work fine, too).
The flavors of these oven fries were incredible. I couldn’t stop eating them! Spicy Sweet Potato Oven Fries are low calorie, clean-eating, gluten free, and vegan.
Here’s what I did.
I used these ingredients.
Peel potatoes. Cut each potato into eight wedges.
Place some olive oil in the bottom of your cast iron skillets to coat the bottom. Now place your potatoes in a large mixing bowl. Add remaining olive oil and drizzle over potatoes. Add sea salt, paprika, rosemary and cayenne pepper.
Make sure you sprinkle the cayenne pepper over the surface of the potatoes rather than in one clump! Otherwise one potato wedge will be over-seasoned and the rest of the sweet potatoes won’t get enough seasoning when you stir to combine.
Stir to combine.
Place sweet potatoes in single layers (as much as possible) in your two oiled cast-iron skillets.
Cook at 425 for about 35 minutes turning the sweet potatoes over with a spatula about every 10 minutes. Cook sweet potatoes until fork tender.
To serve: Serve out of cast iron skillet or dish up sweet potatoes and serve on a platter. I sprinkled a little more rosemary over top.
Spicy Sweet Potato Oven Fries is a succulent side dish that’s so quick and easy to prepare. I loved the heat from the cayenne pepper. It added so much flavor.
Delicious, savory and spicy sweet potatoes baked in the oven in cast iron skillets! Cayenne pepper gives these potatoes a nice heat. Healthy, low calorie, clean eating, gluten free and vegan.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Veggie Side Dish
Cuisine American
Servings 10
Calories 169kcal
1 cast iron skillet or other oven proof skillet
1 pastry brush
measuring spoons
1 large mixing bowl
1 wooden spoon
4-5largesweet potatoespeeled and each potato cut in 8 wedges
4-5tbsp.olive oildivided use
1 1/2 tsp.sea saltor Kosher salt
1 1/2 tsp.paprika
1tbsp.fresh rosemaryminced
1/2tsp.cayenne pepper
1/4tsp.rosemaryminced, for garnish
Preheat oven to 425°.
Brush a tablespoon of olive oil in two 12-inch cast iron skillets and place skillets in oven to heat while you prepare the potatoes.
Peel potatoes and cut each potato in 8 wedges.
Place sweet potatoes in large mixing bowl.
Sprinkle salt, paprika, rosemary, cayenne pepper and remaining 2 tbsp. olive oil over the sweet potatoes and toss to mix.
Place sweet potatoes in single layer in cast iron skillets and bake about 35 minutes turning potatoes over several times during cooking time.
To serve: Serve out of cast iron skillets or move potatoes to a platter. Sprinkle more rosemary over top of sweet potatoes.
NOTE: To get better coverage over the sweet potatoes, I recommend placing the sweet potato wedges in the hot cast iron skillets. Then brush with olive oil and sprinkle with salt, paprika and cayenne pepper. Sprinkle potatoes with rosemary. Bake as directed above.
Delicious, savory and spicy sweet potatoes baked in the oven in cast iron skillets! Cayenne pepper gives these potatoes a nice heat.
4 large sweet potatoes, peeled and each potato cut in 8 wedges
4 tbsp. olive oil, divided
1 tsp. kosher salt
1 tsp. paprika
1 tsp. rosemary
¼ tsp. cayenne pepper
additional rosemary for garnish
Preheat oven to 425°.
Brush a tablespoon of olive oil in two 12-inch cast iron skillets and place skillets in oven to heat while you prepare the potatoes.
Peel potatoes and cut each potato in 8 wedges.
Place sweet potatoes in large mixing bowl.
Sprinkle salt, paprika, rosemary, cayenne pepper and remaining 2 tbsp. olive oil over the sweet potatoes and toss to mix.
Place sweet potatoes in single layer in cast iron skillets and bake about 35 minutes turning potatoes over several times during cooking time.
To serve: Serve out of cast iron skillets or move potatoes to a platter. Sprinkle more rosemary over top of sweet potatoes.
These savory sweet potatoes are so quick and easy. I like making side dishes that don’t take a lot of time to prepare. They’re perfect to make for regular or company dinners.
I ate all the leftovers for lunches for the next couple of days after making this tasty side dish. Spicy Sweet Potato Oven Fries are going to be on our menu often!
You can also bake these potatoes in a 9×13″ glass baking dish if you prefer, but the cast iron skillets really added depth to the flavor! I’m drooling as I look at the pictures as I remember how wonderful these sweet potatoes tasted.
Delicious, savory and spicy sweet potatoes baked in the oven in cast iron skillets! Cayenne pepper gives these potatoes a nice heat. Healthy, low calorie, clean eating, gluten free and vegan.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Veggie Side Dish
Cuisine American
Servings 10
Calories 169kcal
1 cast iron skillet or other oven proof skillet
1 pastry brush
measuring spoons
1 large mixing bowl
1 wooden spoon
4-5largesweet potatoespeeled and each potato cut in 8 wedges
4-5tbsp.olive oildivided use
1 1/2 tsp.sea saltor Kosher salt
1 1/2 tsp.paprika
1tbsp.fresh rosemaryminced
1/2tsp.cayenne pepper
1/4tsp.rosemaryminced, for garnish
Preheat oven to 425°.
Brush a tablespoon of olive oil in two 12-inch cast iron skillets and place skillets in oven to heat while you prepare the potatoes.
Peel potatoes and cut each potato in 8 wedges.
Place sweet potatoes in large mixing bowl.
Sprinkle salt, paprika, rosemary, cayenne pepper and remaining 2 tbsp. olive oil over the sweet potatoes and toss to mix.
Place sweet potatoes in single layer in cast iron skillets and bake about 35 minutes turning potatoes over several times during cooking time.
To serve: Serve out of cast iron skillets or move potatoes to a platter. Sprinkle more rosemary over top of sweet potatoes.
NOTE: To get better coverage over the sweet potatoes, I recommend placing the sweet potato wedges in the hot cast iron skillets. Then brush with olive oil and sprinkle with salt, paprika and cayenne pepper. Sprinkle potatoes with rosemary. Bake as directed above.
Teresa Ambra
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