Spicy Mexican Sweet Potato Curly Fries

These taste a lot like Doritos®! Somewhat spicy if you use Chipotle, but feel free to change the Flying Olive EVOO you use. You will need a spiralizer for this recipe--Barb L.

Yield: 2-3 servings


2-3 large sweet potatoes, the straighter the better, spiralized with the “spaghetti” blade

2-3 Tbsp Flying Olive Mild-Medium Single Varietal, Chipotle (med spicy), Harissa (very spicy), or if you dare, Cayenne Red Chili (super spicy), plus more for oiling the pans

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 tsp paprika

Salt and pepper, a pinch of each, more to taste


Preheat the oven to 350 degrees F.

Cover two cookie sheets with aluminum foil. Brush the foil with a little of the Flying Olive EVOO of Choice. Once spiralized, drizzle 2-3 Tbsp of Flying Olive EVOO on the sweet potato curls. Toss to coat (I admit, I use my clean hands…).

In a small dish, mix together the garlic powder, cumin, chili powder, paprika, salt and pepper. Divide the mixture and sprinkle on the sweet potato curls. Toss to coat. Spread out on the two pans evenly.

Place in the oven and, after 5 minutes, move the sweet potato curls around. These tend to burn faster than their white potato cousins, so watch carefully. Cook for up to 15-20 more minutes, stirring every 5 minutes.

Remove from the oven and serve.

Submitted by Barb L.