Spicy Cajun Sweet Potato Fries
Oven-baked sweet potato fries seasoned with a bold homemade Cajun spice blend.
- Prep
- 10min
- Cook
- 30min
- Total
- 40min
- Serves
- 4
- Calories
- 290per serving, est.
By Time for Burgers, updated
Sweet potatoes carry more sugar and less starch than russets, so they brown fast at the edges and tend to stay soft in the middle. A light coat of cornstarch before the oil and spices go on helps: it dries the surface and forms a thin shell that crisps in a 425°F (220°C) oven.
The Cajun blend is homemade from paprika, cayenne, garlic and onion powder, oregano and black pepper, with the salt mixed into the oil so it clings. Spread the fries over two pans with space between them. Crowded fries steam instead of roasting.
Spicy Cajun Sweet Potato Fries
Prep 10 min, cook 30 min, total 40 min. About 290 calories per serving.
timeforburgers.com/recipes/spicy-cajun-sweet-potato-fries
Serves 4.
Ingredients
Instructions
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Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
Toss sweet potato fries with ¾ oz cornstarch until evenly coated.
In a large bowl, combine 2 tbsp olive oil, 7 g paprika, 3 g cayenne, 3 g garlic powder, 3 g onion powder, 2 g oregano, 2 g black pepper, and 5 g salt.
Add sweet potato fries to the spice mixture and toss until evenly coated.
Spread fries in a single layer on prepared baking sheets, ensuring they don't overlap.
Bake for 28-32 minutes, flipping halfway through, until crispy and golden brown at the edges. Serve hot with your favorite dipping sauce.
Tips
- Cut the fries to an even 3/8 inch (1 cm). Thin tips burn before thick pieces crisp, so trim the narrow ends or roast them on their own.
- Shake off loose cornstarch before the fries go into the spiced oil. Dry clumps bake into chalky white spots.
- Swap the pans between racks when you flip at the halfway mark. Afterward, leave the fries on the pan for 2 minutes; they firm up as the steam escapes.
Substitutions
- Milder blend: halve the cayenne and use smoked paprika for warmth without much heat.
- Store-bought Cajun seasoning instead of the homemade mix: use about 20 g and hold the salt until you've tasted one, since most blends are already salty.
- Arrowroot or potato starch instead of cornstarch: either one crisps the outside the same way.
- Air fryer: cook in batches at 400°F (205°C) for 12 to 16 minutes, shaking the basket twice.
Make ahead & storage
These are best straight from the oven; they soften as they cool. Leftovers keep 3 to 4 days in the fridge. Reheat in a 425°F (220°C) oven or an air fryer for 5 to 8 minutes, until hot through, 165°F (74°C), and crisp again.
