Spiced Baked Sweet Potatoes

These sweet potato sticks get tossed in an Indian-inspired spice blend of curry powder, turmeric, cumin, and ground ginger before hitting a hot oven. The warm, earthy spices play perfectly against the natural sweetness of the potato, and the high heat caramelizes the edges while the insides turn soft and creamy.

Leaving the skins on is the right move here. The skin adds a slight chew that contrasts with the tender interior, and it holds the sticks together better during baking. Just wash and scrub them well. No need to peel.

The oil-and-spice mixture needs to coat every stick evenly. Toss them in a bowl with your hands to make sure no piece is left bare. Uncoated spots won’t crisp up and will steam instead, leaving you with soft, pale patches next to beautifully golden ones.

Chef Tips

• Cut the sticks to a uniform thickness so they cook at the same rate. Thin ones will burn while thick ones stay raw in the center.
• Don’t crowd the cookie sheet. Leave space between the sticks or they’ll steam instead of roasting. Use two sheets if needed.
• Stir halfway through cooking as the recipe directs. The bottoms brown faster than the tops, and flipping ensures even color on all sides.
• These are done when the edges are crispy and lightly charred and the centers yield easily when pierced with a fork.

Variations

• Add a pinch of cayenne pepper to the spice mix for some heat.
• Sprinkle with flaky sea salt and a squeeze of lime juice right out of the oven for a bright finish.
• Serve with a yogurt dipping sauce mixed with mint and a touch of garlic for a cooling contrast.