Servings: 6
Start to finish: 35 minutes
2 tablespoons celery salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Coarse or kosher salt and freshly ground pepper to taste
4 sweet potatoes, peeled and cut into sticks about 1/4-inch wide in each direction
2 tablespoons vegetable, canola or peanut oil
Preheat the oven to 425 F.
In a clean jar with a lid, combine the celery salt, paprika, dry mustard, cinnamon, allspice, cayenne, black pepper, ginger and cloves. Shake well to thoroughly combine.
Place the sweet potatoes on two separate rimmed baking sheets (line the baking sheets with aluminum foil or parchment if you have it). Make sure there is enough room so the fries can have space between them as they cook. Drizzle the oil evenly over the sweet potatoes, and toss to coat the potatoes with the oil. Sprinkle about 1 tablespoon of the seasoning blend over the fries on each of the baking sheets, and toss again to make sure the sweet potato fries are evenly coated with the spice mixture. Again, make sure there is some space between the fries.
Bake for 10 minutes, then use a spatula to flip the fries around and switch the baking sheets in the oven so that the bottom one ends up baking on top. Bake for another 8 to 12 minutes, until they are lightly browned in spots and very tender. Serve hot.
Nutrition information per serving: 96 calories; 41 calories from fat; 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 602 mg sodium; 13 g carbohydrate; 2 g fiber; 4 g sugar; 1 g protein.
Katie Workman, Associated Press
