Ahhhh, the joy that comes from eating a simple sweet potato fry. Sweet potatoes are uber trendy right now…as they should be! They are delish, and any way I can come up with to prepare them always seems to work out just perfectly. Sweet potato fries are a simple luxury. They don’t have to be fried. You can bake them and still get that crisp outer shell with a tender inner bite. They are just so yum. These fries in particular are one of my favorite ways to prepare them. Tossed in a combination of olive oil, chipotle chili powder and other delicious spices, these fries will be gone in seconds.
Any time that I don’t have to fry is a good time in my life. I absolutely hate frying food. Now, don’t get me wrong. I LOVE to eat fried food, but if I have to break out the deep fryer or simply heat oil in a dutch oven, I honestly just want to cry. I usually pawn this task off to Zach, who for some odd reason, LOVES to fry food. Because I absolutely hate the smell of my house after food has been fried, I usually toss him outdoors to do any frying. ;)
My favorite thing about preparing these chipotle baked sweet potato fries is all the funky things you can do with them after they come out of the oven!
You can prepare them nacho-style or top them with pulled pork. Seriously, the options are limitless.
My favorite way to prepare them is to preheat the broiler and place the already baked sweet potato fries into a cast iron skillet. I then SMOTHER them with cheese and then melt, melt, melt
After I have topped them with avocado, sour cream and cilantro, they seriously last 5 minutes!
When you go to prepare these fries, make sure you have the perfect beer pairing in mind! Here is one of my favorites!
Beer: Maine Beer Company’s Peeper Ale
Brewery: Maine Beer Company
Style: American Pale Ale
Alcohol Content: 5.5%
Description: Maine Beer Company never disappoints. Never. It is by far one of my favorite breweries right now, and because we can’t get their beer here in Colorado, of course I’m in love with them even more. We have been fortunate enough to be able to head back east a couple of times this year, so we have been able to stock up on many essential Maine brews. It is my personal opinion that Peeper Ale is better than most APAs out there. I would even go as far to say that it’s much better than most session IPAs out there. It is very hop forward. It is perfectly dry and perfectly well-balanced. It’s my definition of the perfect late summer brew. I have decided to pair Peeper with these fries because of the spicy kick the recipe offers. They are SPICY, and the balanced hoppiness in this beer really compliments them. If you haven’t tried anything from Maine yet, please do. Do whatever it takes. I’m begging you!
Since I won’t be conversing with you all tomorrow, I hope you have a fabulous weekend! I will see you all on Sunday!
- 5 large sweet potatoes rinsed
- 3 tablespoons olive oil
- 2 teaspoons chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cracked black pepper
- Optional Toppings: sour cream avocado, chopped cilantro, monterey jack cheese, scallions.
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper, silicone baking mat or spray with a non-stick spray.
- Cut each potato in half and then cut each half into thirds.
- In a large bowl toss the sweet potato wedges, olive oil, chili powder, garlic powder, onion powder, sea salt and black pepper together until evenly coated.
- Pour the potatoes onto the prepared baking sheet and space them evenly apart.
- Bake the potatoes for 20-25 minutes or until they are tender, but crisp on the outside.
- Remove from heat and serve immediately with desired toppings.