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I’m home again!

It has been a little too long since “chocolate chip cookies” aired on Sweet Spree. It has also been a busy semester with limited kitchen use!

But I’m back, with sweet potato fries!

In light of previous (kind of wimpy floppy) sweet potato fries, I did my research this time. Crispness is crucial or else you’re serving up uncomfortable sticks of a Thanksgiving side dish.

Just kidding sweet potatoes, you’re my favorite.

The lessons I learned from the web:

  1. Coat fries with cornstarch first in order to develop a crisper coating/exterior.
  2. Canola, not olive (high temps, ya know).
  3. All the Spices.

Sweet Potato Fries Baked
While making these it occurred to me that I could technically make sweet potato chips and cover them in chocolate (perfection). So, keep your eyes peeled this summer for that experiment. (Yes, a potato pun, big lol).

Meanwhile I’ll be mostly living in my kitchen after our long time apart, and I guess doing a liiiitle life elsewhere as well. Enjoy the tater’ fries!

Some flavor combos to try: cumin and garlic, paprika and chili, & cinnamon and nutmeg.

Sweet Potato Fries


  • 4-5 Sweet Potatoes
  • 3 tbs Olive Oil
  • 2 Tbs Cornstarch
  • 1 Tbs Sea Salt
  • 1 Tbs Freshly Cracked Black Pepper
  • Spices of Choice! (see post)


  1. Begin by chopping ends off of potatoes, peel or leave skins on (I peeled).
  2. Slice Potatoes in half then into smaller fry-chunks
  3. Toss fries in a freezer bag (or a large bag) with cornstarch
  4. Add in olive oil, then salt, pepper and spice. Toss again.
  5. Bake at 420 degrees for about 30 minutes. Flip halfway. Use a non-stick pan or a cookie sheet with oil and foil (heh).

Sweet Potato Fries Baked