Sweet potato fries are a MELA staple and we turn to one of these two variations most nights in our respective households. Feel free to use the spice portions as a guide, but know that there is lots of flexibility to play around with the quantities.

Another tip - double down, there is nothing better than having cooked sweet potato fries in the fridge to throw in salads or for a quick starchy side (or snack). We hope you love these as much as we do!

Our go-to sweet potato fries, 2 ways
yields 2-4 servings

Ingredients
paprika-garlic fries:
2 large or 3 medium sweet potatoes (~2 lbs), cut into 1/4-1/2” sticks
2 tablespoons avocado oil or extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon paprika, preferably smoked (we love Burlap and Barrel)
sea salt and freshly ground pepper

cinnamon-spice fries:
2 large or 3 medium sweet potatoes (~2 lbs), cut into 1/4-1/2” sticks
2 tablespoons avocado oil or extra-virgin olive oil
1/2 - 1 teaspoon ground cinnamon (depending on how much you like cinnamon!)
1/2 teaspoon nutmeg or pumpkin spice seasoning
sea salt and freshly ground pepper (optional for this variation - we often find they don’t need it!)

Directions

1. Preheat the oven to 400 F degrees and line two baking sheets with parchment paper for easier clean up.

2. Directly on one of the pans, toss the fries along with the oil and spices and season with salt and pepper.

3. Divide fries evenly among the two sheet pans, spreading out and making sure not to overcrowd.

4. Bake until browned and crisp on the bottom, ~20-25 minutes.

5. Remove from the oven, toss or flip once, and place back in the oven to cook for 5 minutes longer.

6. Enjoy immediately, or allow to cool and store in the refrigerator for up to 5 days.