So that’s a wrap on holiday season and the dreary January is upon us. With January come all those New Year’s resolutions like I will exercise more, I will eat more healthily etc. Yes, I have a long, long list of those! I am trying to be clever this year and start very slowly by making one small change at the time, so I might just – and I mean just – live up to my own expectations of actually not breaking all my New Year’s resolutions already in January.
To me sweet potatoes are healthier option than regular potatoes. Just go with me on this as these Double-Baked Pumpkin Spiced Sweet Potato Fries are super delish! Let me guess you immediately thought of Halloween and a certain Seattle-based coffee company. Me too! But who says that you can only make pumpkin spiced everything in October? Nobody!
I love these Pumpkin Spiced Sweet Potato Fries all year round. Double baked for crispness they are a must with a burger, a salad or basically with anything. They are so tasty that I don’t even think of using mayo, mustard or ketchup with them. I just eat them as they are.
I used ready-made pumpkin pie spice mix for these Sweet Potato Fries, but you can also make your own pumpkin spice mix with cinnamon, nutmeg and ginger. I tried that as well and those sweet potato fries were as good. But sometimes you just want a little help from your friends in a jar to speed things along. No shame in that, right!
Double-Baked Pumpkin Spiced Sweet Potato Fries
Serves: 3
Preparation time: 1 h 15 min
Ingredients:
4 Medium Sweet Potatoes
4 tbsp Olive Oil
3 tsp McCormick Pumpkin Pie Spice
1 1/2 – 3 tsp Dried Rosemary
Salt
Freshly Ground Black Pepper
Directions:
Preheat the oven to 200 C (400 F). Line a baking tray with baking paper. You might want to use two trays to make sure that the fries don’t touch each other in the oven. Carefully wash the sweet potatoes. Cut the sweet potatoes lengthwise into 1 cm (1/2 inch) thick long strips. Try to make all the strips the same thickness as this way they will bake to the same degree. In a large bowl toss the fries with 2 tbs olive oil. Lightly season them with freshly ground black pepper and salt. Arrange the sweet potato strips onto the baking paper covered baking trays in single layer. Make sure the fries don’t touch each other. Bake for 15-20 minutes or until soft.
Let the fries cool down slightly for 5-10 minutes. Increase the heat of the oven to 225 C (425 F). Place a wire rack on a baking tray for the second baking. This way the fries get their crispness when baked the second time. Divide the fries into 3 portions. Place 2 tbsp olive oil into a large shallow bowl. In another shallow bowl combine 1 tsp pumpkin spice mix, 1/2 -1 tsp dried rosemary and a dash of salt. If you want less ‘rosemary’ fries, use only 1/2 tsp rosemary per portion. Take 1/3 of the fries, then gently and lightly toss them in the olive oil. Then toss them in the spice mix until all the spices have coated the fries. Spread the fries across the wire rack in a single layer taking care that the fries don’t touch each other. Wipe the spice bowl clean and measure another 1 tsp pumpkin spice mix, 1/2 – 1 tsp dried rosemary and a dash of salt onto it. Repeat this with the two remaining batches, first lightly coating the fries with olive oil and then with the spice mix. Bake in the oven for another 10-15 min or until crispy but take care not burning them.
Total Time: 1 hour, 15 minutes
Yield: 3 servings
Ingredients
- 4 Medium Sweet Potatoes
- 4 tbsp Olive Oil
- 3 tsp McCormick Pumpkin Pie Spice
- 1 1/2 – 3 tsp Dried Rosemary
- Salt
- Freshly Ground Black Pepper
Instructions
- Preheat the oven to 200 C (400 F).
- Line a baking tray with baking paper. You might want to use two trays to make sure that the fries don’t touch each other in the oven.
- Carefully wash the sweet potatoes.
- Cut the sweet potatoes lengthwise into 1 cm (1/2 inch) thick long strips. Try to make all the strips the same thickness as this way they will bake to the same degree.
- In a large bowl toss the fries with 2 tbs olive oil.
- Lightly season them with freshly ground black pepper and salt.
- Arrange the sweet potato strips onto the baking paper covered baking trays in single layer. Make sure the fries don’t touch each other.
- Bake for 15-20 minutes or until soft.
- Let the fries cool down slightly for 5-10 minutes.
- Increase the heat of the oven to 225 C (425 F).
- Place a wire rack on a baking tray for the second baking. This way the fries get their crispiness when baked the second time.
- Divide the fries into 3 portions.
- Place 2 tbsp olive oil into a large shallow bowl.
- In another shallow bowl combine 1 tsp pumpkin spice mix, 1/2 -1 tsp dried rosemary and a dash of salt. If you want less ‘rosemary’ fries, use only 1/2 tsp rosemary per portion.
- Take 1/3 of the fries, then gently and lightly toss them in the olive oil.
- Then toss them in the spice mix until all the spices have coated the fries.
- Spread the fries across the wire rack in a single layer taking care that the fries don’t touch each other. Wipe the spice bowl clean and measure another 1 tsp pumpkin spice mix, 1/2 – 1 tsp dried rosemary and a dash of salt onto it.
- Repeat this with the two remaining batches, first lightly coating the fries with olive oil and then with the spice mix.
- Bake in the oven for another 10-15 min or until crispy but take care not burning them.
