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Cinnamon Sweet Potato Fries

By: Club House Kitchens

Made With:

Use McCormick Gourmet™ Ground Saigon Cinnamon to create warmth and sweetness in this family-friendly upgrade to oven-baked sweet potato fries.

Recipe Info

2 pounds (1 kg) sweet potatoes ends trimmed, peeled and, cut into 1/2-inch (2cm) thick fries
2 tablespoons (30 ml) vegetable oil
1/2 teaspoon (2 ml) McCormick Gourmet™ Coarse Ground Black Pepper
5 teaspoons (25 ml) cornstarch
1 teaspoon (5 ml) McCormick® Organic Ground Saigon Cinnamon
3/4 teaspoon (4 ml) salt

(per serving)

Use McCormick Gourmet™ Ground Saigon Cinnamon to create warmth and sweetness in this family-friendly upgrade to oven-baked sweet potato fries.

Place sweet potatoes in large bowl. Add enough cold water to cover. Refrigerate 30 minutes. Drain well. Pat dry with paper towels.
Preheat oven to 425°F (220°C). Line 2 large shallow baking pans with parchment paper. Set aside. Place sweet potato fries in large bowl. Drizzle with oil and sprinkle with black pepper; toss to coat. Sprinkle with cornstarch, toss until fries are well coated. Arrange fries in single layer on prepared pans.
Bake 15 minutes. Flip fries using thin spatula. Rotate pans. Bake 16 to 20 minutes longer or until lightly browned. Transfer hot fries to large bowl. Add cinnamon and salt, tossing to coat fries evenly. Serve immediately.