Some like it spicy and some like it hot. That’s the theme for this week’s Sunday Supper. Oh did it ever make me smile as soon as I saw it. Immediately I anticipated a big lineup of spicy food in varying degrees of heat. And oh do I love spicy food. Love it. Whittling down what I would make was quite a task. Finally I decided to go with Baked Sriracha Sweet Potato Fries.
Sriracha is always in my pantry. I have both sauce and seasoning. A little dab or sprinkle can give a spicy touch. For example, a small drizzle of the sauce on a Caesar salad adds a little kick to the ordinary. It sounds strange, I know. Just give it a try and see for yourself. Note to self to do a recipe for sriracha Caesar dressing.
Sriracha seasoning has become my favorite savory spice. I’ve used it for Sriracha Herb Roast, Spicy Candied Pepitas, and Sriracha Spiced Peanuts. The sweet/hot combo is what made me think of sweet potatoes. I wanted to avoid frying or deep frying so I went with baking them.
How are Baked Sriracha Sweet Potato Fries? They have a softer texture than typical fries. It is more like roasted potato strips which is fine by me. I read somewhere they will be crispier if you coat them with cornstarch after cutting the strips. That method wasn’t tested on these however I did note it in the recipe instructions.
The fries have a spot on balance of sweet and hot. The level of heat depends on how much seasoning you use. One teaspoon for spicy, two teaspoons for hot, and beyond that is lip numbing.
Most baked fries call for turning them during baking. I find that method to be a hassle. Flipping them over then having to spread them out again adds time and effort. My thought was to test baking them on racks. It works for even doneness on beef so why not potatoes. It worked great. I may have been a teensy bit OCD on lining up the fries though. Just a teensy, weensy bit…
Make sure there is space between the fries on the racks. You want air to get on all sides so they cook evenly. The only thing you have to do is switch the position of the baking sheets every 10 minutes. It’s so one pan isn’t done more than the other.
Do you enjoy spicy food? If so, scroll down to see the list of recipes. I plan to check out every single one of them. It is a mighty tasty collection of recipes by Sunday Supper tastemakers. Big thanks to Sarah of The Chef Next Door for hosting this wonderful event.
Baked Sriracha Sweet Potato Fries
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- 1 to 2 teaspoons sriracha seasoning not sauce
Position oven racks to leave about 4 inches between them. Preheat oven to 425°F. Place wire racks inside rimmed baking sheet pans (half sheet pans).
Peel and cut sweet potatoes into even sticks about 1/4-inch thickness.
Lay a sheet of aluminmum foil on work surface. Place cut sweet potatoes on foil.
Drizzle potatoes with oil and sriracha seasoning. Toss to coat evenly.
Transfer coated sweet potatoes onto the wire racks leaving at least 1/4-inch space between them. Discard foil.
Bake for 10 minutes then rotate pans (switch them between racks). Continue baking for about 20 minutes and rotating pans every 10 minutes until potatoes are dark brown on the edges and cooked through.
These fries have a similar texture to roasted potatoes (soft on the inside and only slighly crisp on the outside). For crispier fries, toss them with cornstarch and shake off excess before tossing fries with oil and seasoning.
It’s time to spice it up! Take a look at these spicy food recipes by Sunday Supper tastemakers:
- Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
- Cajun Shrimp Dip by Cooking with Carlee
- Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
- Jalapeno Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
- Smoky Jalapeno Pineapple Salsa by Dash of Evans
- Spicy Apricot Chicken Meatballs by My Life Cookbook
- Spicy Jalapeno Chickpeas by Helpful Homemade
- Spicy Peach Chicken Wings by Eat, Drink and be Tracy
- Spicy Sugared Cashews by That Skinny Chick Can Bake
- Cilantro Jalapeno Mojito by Manu’s Menu
- Homemade Ginger Ale from Sunday Supper Movement
- Shoo Fly Punch with a Kick by Our Good Life
- Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
- Cinnamon Rolls by The Freshman Cook
- Mexican Chocolate Pudding by Pies and Plots
- Peppercorn Shortbread by The Finer Cookie
- Spicy Fudge Brownies by The Chef Next Door
- Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks
- Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
- Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
- Chicken Stuffed Poblano Peppers by Feeding Big and more
- Chickpea, lentil and spinach curry by Caroline’s Cooking
- Ddukboki (Spicy Stir Fried Rice Cakes) by kimchi MOM
- Devil’s Chicken by Monica’s Table
- East Indian Chard and Lentils by Wholistic Woman
- Fried Chicken with a Kick by A Day in the Life on the Farm
- Grilled Chipotle Pork Chops by Cooking Chat
- Hella-peno Burger by Fantastical Sharing of Recipes
- Jalapeno Popper Pizza by Hardly A Goddess
- Kung Pao Chicken by Palatable Pastime
- Lomo Saltado by Tramplingrose
- Spicy black bean burgers by Simple and Savory
- Spicy Penne all’arrabbiata by She Loves Biscotti
- Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
- Sweet Chili Pork by Cookin’ Mimi
- Tunisian Garlic Chickpea Soup by What Smells So Good?
- Baked Sriracha Sweet Potato Fries by Magnolia Days
- Green Mango Sambal by Food Lust People Love
- Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla
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