Sweet Potato Chili Fries
Sweet potatoes are more than just the orange cousins of the standard potato, dressed up in marshmallows and brown sugar and served once a year at Thanksgiving. They're low in fat and high in fiber, and are packed with vitamin C. They've got lots of beta-carotene that supports both vision and immune health. And, they're delicious. Don't let the word "sweet" fool you; these root vegetables are perfectly capable of doing a savory turn and showing up with something a little bit spicy.
So where’s the chili? We sprinkled it on the fries! We wanted to use our Hill Country Chili Powder because it’s our favorite all-around crowd-pleaser. It's a chili powder that’s spicy and herby, and not overly hot. If you’re looking to bump up the heat a little, then please let us direct your attention to the El Paso Chili Powder. Our Hill Country Chili Powder does have a little bit of a chile pepper kick, but the El Paso Chili Powder is mixed with a hot cayenne, and has a distinctly smoky flavor thanks to the addition of Chipotle Morita Powder.
Not crazy about cumin? Maybe try a little Ginger Powder, and swap out the chili powder for some Brewpub Garlic Fries Seasoning instead. OR you could go super fun with it, and drizzle your sweet potatoes with vegetable oil instead of olive oil and season with a little Pumpkin Pie Spice instead.
- 2 medium-size sweet potatoes, cut into fries
- ¼ teaspoon Ground Cumin
- ¼ teaspoon California Garlic Powder
- ½ teaspoon Mexican Oregano
- 2 teaspoons Hill Country Chili Powder
- 2 teaspoons olive oil
- Preheat oven to 450°F.
- Combine all ingredients in a large bowl and toss well.
- Arrange sweet potatoes in a single layer on a baking sheet.
- Bake for 35 minutes, or until done.
