3 medium sweet potatoes, peeled
3 tsp olive oil
2 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
½ tsp chilli powder (optional)
⅓ cup grated vintage cheddar cheese
4 rashers 98% fat-free bacon, diced and cooked
1 green spring onion, thinly sliced
- Preheat oven to 200°C (180°C fan forced). Line a large tray with baking paper. Slice potato into 1cm strips or wedges and place into a bowl. Add olive oil and all the spices. Season with pepper and toss to coat.
- Arrange sweet potato in a single layer on the prepared tray, leaving a little space between each fry. Bake for 40-45 min, or until tender and lightly golden, turning halfway through cooking time. Transfer fries to a lined ovenproof serving plate or dish.
- Sprinkle fries with cheese and bacon. Return to the oven for 4-5 min or until cheese has melted. Sprinkle with spring/green onions and serve. Garnish with sliced jalapeños and coriander sprigs, if desired.