Baked Sweet Potato Fries with Pineapple-Cranberry Chutney

Baked Sweet Potato Fries with Pineapple-Cranberry Chutney

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  • Prep Time


  • Total Time


  • Servings



  • 2

    large yams (about 1 lb. each)

  • 2

    T olive oil

  • t salt

  • t granulated garlic

  • Freshly ground pepper to taste

  • Chutney:

  • ½

    c pineapple chunks

  • c cranberry sauce (or ½ c dried cranberries soaked in ⅓ c wine)

  • ¼

    c chopped bell peppers

  • 2

    T chopped red onions

  • 1

    clove garlic, minced

  • ¼

    t salt

  • ¼

    t ground chipotle pepper (cayenne will also work)

  • t ground cumin

  • t curry powder


Preheat oven to 475°. Rinse & scrub the yams very well and peel if desired. Cut into 1/2″ thick strips of about 2” in length. Place in a large bowl, add the olive oil, salt, pepper and garlic, and toss together until completely coated. Spread onto a baking sheet and bake for about 30 minutes, or until the fries are crispy on the outside and tender on the inside. While the fries are baking, combine the pineapple, cranberry sauce, bell peppers, minced garlic, salt, chipotle pepper, curry powder and cumin into a food processor and pulse until you have a nice, chunky sauce. Once the fries are done, allow them to cool for about 5 minutes before serving. Serve with a generous amount of chutney, garnish with cilantro if you like and enjoy!


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