Chili-Crusted Sweet Potato Fries

  • Yield: 4 servings


2medium sweet potatoes (about 1 1/2 pounds), peeled
3tablespoons cornmeal
1tablespoon granulated sugar
3/4teaspoon chili powder
1/2teaspoon ground cumin
1/2teaspoon kosher salt
1pinch onion powder
1pinch garlic powder
2 egg whites


  1. Preheat the oven to 425F.  Generously oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside.
  2. Cut the sweet potatoes in half lengthwise.  Cut each half into 6 wedges and then cut each of the wedges in half, lengthwise, so you end up with a total of about 48 thin “fries”.
  3. Whisk together the cornmeal, sugar, chili powder, cumin, salt, onion powder, and garlic powder in a large bowl.
  4. In a separate bowl, whisk the egg whites until frothy.  Add the sweet potatoes and toss to coat evenly with the egg whites.
  5. Add the sweet potatoes to the cornmeal mixture and toss until lightly coated.  Place on the prepared baking sheet and mist with nonstick cooking spray.  Bake until golden brown on the bottoms, about 12 mintues.  Remove from the oven, turn each fry with a spatula or tongs, and bake until slightyly crisp on the outside and soft on the inside, 10 to 12 minutes.

Recipe reprinted with permission from Liz Weiss and Janice Bissex’s No Whine with Dinner (Melrose, Mass.: M3 Press, 2011). 


Nutritional Info *per serving

  • Calories 150
  • Fat 1g
  • Saturated Fat 0g
  • Sodium 230mg
  • Carbohydrate 31g
  • Fiber 4g
  • Protein 4g