Serves 6
40 min
Sweet Potato Home Fries
Recipe GLPR8552720891a42f
Crispy-edged sweet potato wedges tossed with warm spices, roasted until fork-tender, and topped with fresh cilantro and green onions. A simple, naturally gluten-free side dish with a subtle heat from poblano peppers and chili powder.
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Ingredients
6 medium sweet potatoes, lightly peeled and cut into 3/4-inch cubes
1 medium poblano pepper, seeded and diced
2 to 3 tablespoons light olive oil
1 tablespoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon coarse black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3/4 teaspoon parsley flakes
1/8 to 1/4 teaspoon ground cinnamon
3 green onions, green and white parts, thinly sliced
2 tablespoons fresh cilantro, chopped
Directions
Preheat your oven to 400°F. Line two rimmed baking sheets with parchment paper or lightly oil them.
In a large bowl, combine the diced sweet potatoes and diced poblano pepper. Drizzle with olive oil and toss to coat evenly.
Add chili powder, parsley flakes, kosher salt, black pepper, garlic powder, dried oregano, and cinnamon to the bowl. Toss all ingredients until the potatoes are evenly seasoned.
Divide the seasoned sweet potato mixture between the two prepared baking sheets, spreading them into a single layer.
Roast in the preheated oven for 20 to 25 minutes, rotating the pans halfway through cooking. Do not stir or flip the potatoes—allow them to develop crispy edges.
The fries are done when they are fork-tender and golden at the edges. Remove from the oven and let cool for 5 minutes.
Transfer the roasted sweet potatoes to a serving platter or bowl. Top with fresh sliced green onions and chopped cilantro. Serve warm.
