Masala Sweet Potato Fries

Masala Sweet Potato Fries

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Golden, crisp edged sweet potato fries seasoned with warming Indian spices and roasted until beautifully caramelised. Prepared on the Cumin Co. Baking Tray, these fries strike the perfect balance between crisp edges and soft, buttery centres ideal for evening snacking, entertaining, or guilt free comfort food.

The cookware that makes it

Moringa (Green)
Moringa (Green)
5.0
Baking Tray (8x8)
₹2,899 ₹3,699
Save 22%
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all
4.8
5" High Carbon Stainless Steel Utility Knife
₹1,499 ₹1,699
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all
5.0
The Clean Slate: Anti-Bacterial Chopping Board (Medium)
₹1,894 ₹2,399
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4.9
The Pivot: BPA-Free Spatulas - Set of 3 (Set of 3)
₹749 ₹1,099
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Sarso (Mustard)
Sarso (Mustard)
5.0
Ceramic Mini Cocottes (Set of 2)
₹2,749 ₹3,999
Save 31%

Time

Prep
15 min
Cook
20 min
Total
35 min

Ingredients

1 serving

  • 500g sweet potatoes (shakarkandi), peeled
  • 2.0

    tbsp olive oil or neutral oil
  • 1.0

    tsp garlic powder (optional)
  • 1.0

    tsp Kashmiri red chilli powder
  • 0.5

    tsp roasted cumin (jeera) powder
  • 0.5

    tsp chaat masala
  • 0.5

    tsp paprika or red chilli powder
  • 0.5

    tsp black pepper powder
  • 1.0

    tsp black pepper powder
  • 1.0

    tbsp cornflour (optional, for extra crispness)

Method

  1. Preheat the oven to 200°C.

  2. Using a Cumin Co. Utility Knife and Cumin Co. Medium Chopping Board, cut the sweet potatoes into evenly sized fries.

  3. Add the fries to a Mixing Bowl and toss with oil until evenly coated.

  4. In a small bowl, mix garlic powder, Kashmiri chilli powder, roasted cumin powder, chaat masala, paprika, black pepper, salt, and cornflour if using.

  5. Sprinkle the seasoning over the fries and toss thoroughly to coat evenly.

  6. Arrange the fries in a single layer on the Cumin Co. Baking Tray, ensuring there is enough space between them for proper roasting.

  7. Roast for 15 – 18 minutes until the underside begins caramelising.

  8. Carefully flip using the Cumin Co. Silicone Spatula and roast for another 10 – 12 minutes until golden and lightly crisp around the edges.**

    ** Because enamel coated bakeware retains heat exceptionally well, the fries continue crisping slightly even after removal from the oven. If browning too quickly, briefly switch off the oven and allow the retained heat to finish roasting gently.

Serving suggestions

Serve hot with mint yoghurt dip, spicy mayo, garlic hung curd dip, or imli chutney served in Cumin Co. Ceramic Mini Cocottes. For an Indian style snack platter, pair with masala chai or grilled paneer bites.

Cumin Co. Expert Tip

After cutting the sweet potatoes, soak the fries in cold water for 20 – 30 minutes and dry them thoroughly before seasoning. This removes excess surface starch and moisture, helping the fries caramelise better and develop crisper edges in the oven instead of turning soft. Avoid overcrowding the baking tray. Leaving space between the fries allows hot air to circulate evenly, helping them roast beautifully instead of steaming.

Cleaning & care guide

Allow the Cumin Co. Baking Tray to cool completely before cleaning. For caramelised seasoning residue, use Cumin Co. Gleam Cream with the Cumin Co. Cleaning Scrub to gently lift buildup while preserving the ceramic and glossy shine.