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Chili Baked Sweet Potato Fries


  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoky paprika
  • 3 sweet potatoes, peeled
  • 3 tablespoons olive oil
  • 1 tablespoon worcestershire sauce
  • 2 tablespoons grill seasoning or dry barbecue rub (these often include salt)
  • 1/4 cup chopped scallions


  1. Place a rack in the center of the oven and preheat oven to 425 degrees F. Line a large rimmed baking sheets with parchment paper and spray with nonstick cooking spray.
  2. In a small bowl whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin, and paprika. Set aside.
  3. Peel potatoes with a vegetable peeler. You can leave some skin bits on the potatoes if you want to go for a more rustic fry. Using a sharp knife, slice a 1/4-inch piece off the potato lengthwise. This will give you a stable base to slice on. Rest the potato, cut side down, and slice potato into 1/4 to 1/2-inch planks. Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/2-inch strips.
  4. Place potatoes wedges in a large bowl and top with cool water. Swirl the potatoes around the bowl rinsing off any outside starches. Place a few layers of paper towels on a clean counter. In batches, remove a handful of potato wedges from the water bowl and dab dry on the paper towel. Place on the prepared baking pan. Continue until all of the potatoes are dry.
  5. Toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning or dry barbecue rub. Toss to coat.
  6. Sprinkle the cornstarch mixture over the potato slices and use tongs or your hands to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning.
  7. Spread potatoes in a single layer across the prepared baking sheets. Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together. Cook until potatoes are cooked through and brought to your desired crispiness. Remove and place onto a platter. Sprinkle with scallions and serve immediately.