Ingredients
Scale
2 large sweet potatoes, scrubbed and ends trimmed
3 Tablespoons good quality olive oil
1 Tablespoon ground cinnamon
2 Tablespoons granulated garlic
kosher salt and coarsely ground black pepper
Instructions
- Preheat the oven to 400º F.
- Slice the sweet potatoes into 1/2-3/4-inch thick slices. Cut those slices into 4-6 pie shaped chunks depending on the diameter of the slice.
- Place the slices on a rimmed baking sheet and drizzle with the olive oil. Generously sprinkle the cinnamon, garlic, salt and pepper over the slices and toss to coat completely. Spread out the potatoes so there is a little space between them allowing the heat to circulate. Place in the middle of a preheated oven and roast for 15 minutes.
- Turn the potato chunks and return to the oven to roast for another 10-15 minutes. When done the potatoes should be able to be pierced easily with a skewer or fork and the outside should be nice and crusty. Serve immediately.
Notes
These are awesome with Sicilian Swordfish with Tomatillo Salsa. Sometimes I like to prepare these as Steak House oven fries by cutting them into long wedges. The cooking times are the same, just the presentation is different. I like this format when I feel like dunking “fries” in some ketchup if I’m serving them with a burger or BBQ chicken.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Roasting
- Cuisine: American
