Thick Cut Crispy Cumin Sweet Potato Fries

Tonight I was stumped on what to make. Thank goodness I bought a huge bag of sweet potatoes the other day to help me with deciding what to make. 

I kind of threw this recipe together (per usual) and it turned out really damn good (if I don’t say so myself). I ate these on the side of cilantro-lime-quinoa with red cabbage. They would be a great side to any dish, or,  I’d even have these as a snack!


  • 2 large (~9 inches long) sweet potatoes (or three medium ~6 inches each), cut into 1″ wedges (I used one purple one orange)
  • Avocado oil spray (or any kind of oil)
  • 1/2 Tbsp Cumin
  • 1 tsp Black pepper
  • 1 tsp Coarse sea salt
  • 1tsp Coconut sugar (or brown sugar)
  • Tabasco sauce


  1. Preheat oven to 450* Fahrenheit
  2. Line cookie sheet with foil
  3. In a medium bowl, add sweet potato wedges and spray generously with olive oil
  4. Shake potato wedges to disperse the oil
  5. Add cumin, black pepper, sea salt and coconut sugar to sweet potatoes and shake to coat
  6. Add sweet potatoes to cookie sheet
  7. Place sweet potatoes in the oven
  8. Bake for 35-45 minutes. Shake every 5 minutes
  9. Sprinkle with tobacco sauce, the more, the hotter 😛
  10. I broiled mine for 3 minutes at the end to get an extra crisp, I recommend doing the same;)



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