Side Dish | May 4, 2011

Baked, Spiced Sweet Potato Fries

Baked, Spiced Sweet Potato Fries
Mom will love these sweet potato fries, and you will too. They’re delicious, nutritious and colorful. You can cut them up while your chicken is baking or on the barbecue, or prepare earlier in the day, and let sit on counter, covered until ready to bake. They take about 10 minutes to prepare and another 15 to bake. Or if you love to grill, you can cook these over the grill along with the chicken. They’re good hot, but also great at room temp.

How’s that for 100 options, and no excuses?

Baked, Spiced Sweet Potato Fries

Baked, Spiced Sweet Potato Fries

A Bountiful Kitchen
Course side
Keyword fries, sweet potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 medium sweet potatoes peeled, sliced and cut into long thin slices
  • olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon coarse salt
  • fresh ground pepper
  • 1/2 teaspoon cumin ground
  • 1-2 tablespoons rosemary fresh or dried
  • 1/4 teaspoon cayenne optional


  1. Place cut sweet potatoes on baking sheet. Brush with olive oil. Sprinkle with all dry ingredients.
  2. Bake at 450 for about 15 minutes on upper third of oven.

Recipe Notes

-If you like the potatoes to get a little browned and crispy, use the convection setting if available, or just switch to broil setting and place the pan on top rack for about 1 minute after initial cooking, watch closely, so your fries don't get too charred.

-If you are on a budget, and don't have the spices listed, sprinkle with salt and pepper and drizzle a little oil over the top. Bake as directed. Experiment with spices you may have in your kitchen. Anything with garlic (garlic salt) works well too!

3 thoughts on “Red, White and Blue Potato Salad

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Recipe Rating

  1. 5 stars
    This recipe is so simple, yet so delicious! The colorful potatoes make it so fancy too! We just love it. It will stay in my recipe box for each Fourth of July. 🇺🇸

  2. 5 stars
    Nothing says Summer BBQ like homemade Potato Salad what a fun twist on the classic! The instant pot has made potato salad so much more convenient. I won’t make it with out it now.

  3. I put red, white and blue potatoes cut in wedges in a basket in instant pot and put several eggs on top. Cook 4 min, natural release 4 min and put eggs in ice water 4 min. I like eggs in my potato salad. Eggs shells slide off. Perfect every time.