Ingredients
- 1 1/2 pounds sweet potatoes, peeled, and cut like ranch fries
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne pepper (to taste) (optional)
- Nonstick cooking spray
How to Make
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Step 1: At least 30 minutes prior place sliced potatoes in bowl and cover with water.
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Step 2: Preheat oven to 400°F. Line cookie sheet(s) with aluminum foil (makes clean-up a snap). Use two cookie sheets if necessary . . . for crisp potatoes they need lots of space, so don't crowd! Spray foil with non-stick spray.
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Step 3: Drain potatoes and pat dry with paper towels. Return potatoes to (dry) bowl and drizzle with oil and toss to coat. Sprinkle with paprika, salt, cinnamon and brown sugar; toss to coat.
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Step 4: Place on prepared cookie sheets; again, DO NOT CROWD, use two sheets if necessary!
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Step 5: Roast, turning the potatoes every 10 minutes, until potatoes are browned and tender, 15-20 minutes. If using two cookie sheets, alternate the pans after 10 minutes!
We hope you enjoy this recipe!
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