• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sides / Jamaican Jerk Sweet Potato Fries

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: August 12, 2016

    Jamaican Jerk Sweet Potato Fries

    Jump to Recipe Print Recipe

    These spicy jerk sweet potato fries are baked (not fried!) to a crisp, and seasoned up with a flavor-packed Caribbean seasoning blend!

    Jamaican Jerk Sweet Potato Fries

    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.

    Jamaican Jerk Sweet Potato Fries

    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
    Overhead View of a Scattering of Sweet Potato Jerk Fries with Bowl of Sauce and Fresh Cilantro
    5 from 2 votes
    Print

    Jamaican Jerk Sweet Potato Fries

    These spicy jerk sweet potato fries are baked (not fried!) to a crisp, and seasoned up with a flavor-packed Caribbean seasoning blend!
    Course Side
    Cuisine American, Jamaican
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 422 kcal
    Author Alissa

    Ingredients

    • 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)

    Instructions

    1. Preheat oven to 450°.
    2. 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.
    3. Arrange sweet potato strips in even layers on baking sheets. Bake 10 minutes, gently flip, and bake 10 to 15 minutes more, until crisp.
    4. Remove from oven and optionally sprinkle with fresh cilantro before serving. Serve with dipping sauce of choice.

    Recipe Notes

    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.

    Nutrition Facts
    Jamaican Jerk Sweet Potato Fries
    Amount Per Serving
    Calories 422 Calories from Fat 70
    % Daily Value*
    Fat 7.8g12%
    Saturated Fat 0.7g4%
    Sodium 319mg13%
    Potassium 2367mg68%
    Carbohydrates 84.9g28%
    Fiber 12.7g51%
    Sugar 1.6g2%
    Protein 4.7g9%
    Calcium 50mg5%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Stir-Fried Veggie & Curried Tofu Lettuce Wraps
    Garlic & Dill Cauliflower Steaks »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Bianca - ElephantasticVegan says

      August 13, 2016 at 3:33 am

      These look absolutely delicious! I'm a big fan of sweet potato fries and a healthier baked alternative is always the best choice. YUMMY!

      Reply
      • Alissa Saenz says

        August 13, 2016 at 9:33 pm

        Thanks Bianca! Agreed - sweet potato fries are the best!!

        Reply
    2. Morin says

      August 13, 2017 at 2:58 pm

      Wow! Tried this and my family loved it! Found a new lunch for the boys in school - this and some grilled chicken!
      Want to ask, how long do you think the rub will last if I premix the the seasoning (excluding the oil) in a large quantity and store it in a mason jar or do you not recommend that?
      Thanks.

      Reply
      • Alissa Saenz says

        August 13, 2017 at 9:33 pm

        I'm glad they were a hit!! I think premixing the spices would be fine, and they should keep for a long time in a sealed container - I'd say at least six months to a year. :)

        Reply
    3. craig says

      March 02, 2021 at 11:08 am

      5 stars
      what is a good sauce to dip these in?

      Reply
      • Alissa Saenz says

        March 04, 2021 at 8:42 am

        I like them best with barbecue sauce!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    883 shares
    • 456