I made some changes in amounts because my sweet potatoes were huge, and I even added a bit of oil - hoping for more crispiness. Maybe I'll have to try them using the exact recipe. They also weren't too spicy. I had mildly reduced the chili powder and I would not need to do that again. I also used a full egg, and the original was 2 egg whites (no oil) But, I think I was out of eggs and used powdered eggs - I'd love to try these again with egg whites and see how they come out. Then I will have to modify my commentary. I'm sure no one will complain. They all love sweet potato fries.
Here is my version:
- 2 sweet potatoes (mine were enormous)
- 4.5 Tablespoons cornmeal
- 1 Tablespoon sugar
- 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 egg
- 1/2 teaspoon oil
- Preheat oven to 425. Oil, or coat a large rimmed baking sheet with nonstick spray and set aside.
- Cut the sweet potatoes in half lengthwise, then cut each half into 6 wedges, and cut the wedges in half, lengthwise so you end up with 48 fries (that works if using medium sweet potatoes. I had to just keep cutting them to a nice fry size.)
- Whisk together cornmeal, sugar, chili powder, cumin, salt, onion powder, and garlic powder in a large bowl.
- In a separate bowl, whisk egg with the oil until frothy. Add the fries and toss to coat evenly.
- Add the sweet potatoes to the cornmeal mixture and toss until lightly coated. Place on prepared baking sheet and spray with cooking spray.
- Bake until golden brown on the bottom (about 12 minutes.) Remove from the oven, turn each fry with a spatula or tongs, and bake until slightly crisp on the outside and soft on the inside, 10 to 12 minutes.