These spicy jerk sweet potato fries are baked (not fried!) to a crisp, and seasoned up with a flavor-packed Caribbean seasoning blend!
FYI: Jamaican jerk spice and sweet potatoes are a match made in heaven. Hence the recipe for sweet potato jerk fries.
I've been on a (baked) fry kick lately, and it's high time I share some of the (baked) fry love around here. It actually started a few weeks ago when I accidentally bought a bag of jicama at the produce store, thinking they were potatoes. Even though it was a goof on my part, I got really excited and decided to make some jicama fries for the blog, which I did, but then decided not to post. Why? (1) This is the first time I've seen jicama available in my area, so I'm guessing it will be tough for everyone else to find as well. (2) They were weird. I mean, they were good and all, and they got nice and crispy on the outside, but the insides never really got soft, and I have a feeling it wouldn't have mattered how long I cooked them. It was like eating apple sticks with French fry coating. Not bad, but weird. I'm always nervous about sharing recipes that are weird...even though plenty of people think tofu is weird, and I'm all about that.
So, sweet potato fries. I think we're all down with that idea. Jamaican jerk spice, maybe, but even if it's new to you, you'll probably find that most (or all) of the ingredients are what you'd find in a well-stocked spice cabinet. If you don't have/don't want to have a well-stocked spice cabinet, just go buy a blend. Either way, the mix of allspice, cinnamon, ginger, cayenne, and all that good stuff will be pretty magical when used to dress your spuds, and while the fries are cooking, your house will smell amazing.
Jamaican Jerk Sweet Potato Fries
- 2 large sweet potatoes, about 2 to 2 ½ pounds total weight
- 2 Tbsp. olive or canola oil
- 2 Tbsp. cornstarch, optional but recommended for crispness
- 2 tsp. allspice
- 2 tsp. paprika
- 1 tsp. dried thyme
- ½ tsp. cinnamon
- ½ tsp. cayenne pepper
- ½ tsp. ground cumin
- ½ tsp. powdered ginger
- ½ tsp. salt
- ½ tsp. black pepper
- fresh cilantro, for sprinkling (optional)
Preheat oven to 450°.
Slice sweet potatoes into long strips, ¼ to ½ inch thick. Place into a large bowl or zipper bag. Add olive oil, cornstarch, allspice, paprika, thyme, cinnamon, cayenne, cumin, ginger, salt and pepper. Toss until sweet potato strips are evenly coated.
Arrange sweet potato strips in even layers on baking sheets. Bake 10 minutes, gently flip, and bake 10 to 15 minutes more, until crisp.
Remove from oven and optionally sprinkle with fresh cilantro before serving. Serve with dipping sauce of choice.
You can substitute premade jerk seasoning for all of the spices. Use about 2 tablespoons.br]These are great dipped in my [mango barbecue sauce.