Recipe from

These were so good, and super easy to make! They were so flavorful, which was surprising to me with so little ingredients.

Canola oil cooking spray
2 large sweet potatos, thinly sliced
Freshly ground pepper, to taste

Preheat oven to 375.

Spray a baking sheet (or probably you’ll need two) with cooking spray and spread the sweet potato slices over the sheet.

Spray the tops with cooking spray and then sprinkle with pepper to taste. Bake for about 15 minutes. Check after 10, as baking time will depend on thickness of slices. They should be cooked through and soft.


Recipe from A Year in the Kitchen

These were delicious! And both J and I loved the addition of the dipping sauce. They were a great side to the paninis that I made. 🙂

2 sweet potatos, cut into 1/4-1/2″ fries – peel if desired
2 T olive oil
1 t paprika
1/2 t ground coriander
1/2 t chili powder (didn’t have any, so I used cayenne pepper)
Salt & pepper, to taste

Avocado Dip:
1 avocado, peeled with seed removed
1/2 c plain non-fat yogurt
2 T light sour cream
1 jalapeno, seeded and chopped
2 scallions, chopped (didn’t have any, so used just a little bit of onion)
1 lime, juiced
Salt & pepper, to taste

Preheat oven to 450. Line a baking sheet with aluminum foil, and spray with cooking spray.

Mix all dip ingredients except for the salt and pepper in a small food processor. Blend until smooth. Put in a bowl and mix in salt and pepper to taste.

Place the fries in a large bowl. Add the olive oil and toss until all fries are coated (use more oil if needed – I didn’t need more.)

Add the paprika, coriander, chili powder, salt and pepper and toss to coat.

Place the fries on the baking sheet in a single layer.

Cook for 20 minutes on the lower rack. After 20 minutes move to upper rack for about 10 more minutes, or until crispy.

Serve fries with the dipping sauce.