Sweet Pumpkin Fries

by - 6:00 AM

We are into the second week of October and I cannot get over my pumpkin obsession. Usually when this season rolls around, everyone is so tired of pumpkin things already but I get super excited every year! Yesterday, we made an All-Natural Pumpkin Honey Face Mask using the innards (aka pumpkin guts). We saved the seeds for roasting later and, I'm not one for wasting food so if I'm going to use a pumpkin, I am going to use the whole pumpkin, folks! After de-seeding and removing the guts yesterday, we cooked up the rest of it in this recipe.

Sweet pumpkin fries; familiar because they're prepared the same way you'd make sweet potato fries yet different because we're switching them up! This recipe is pretty impressive, I loved how well the flavors worked together. The texture is completely the same, and the color stays brighter than sweet potatoes! Start with a small pumpkin to make it much easier to work with...

I started by cutting off the top and bottom of the pumpkin, then slicing the whole thing in half. Which made peeling the pumpkin much easier. After peeling, I cut out the seeds and cut the pumpkin into french fries.

Place all of the fries into a large mixing bowl and toss with olive oil, cinnamon, paprika, brown sugar, and a little bit of salt.

Lay them on a foil lined baking sheet and bake for 30 minutes, flipping every 10 minutes. For crispier fries, frying is the best option!

Sweet Pumpkin Fries
Ingredients (serves 4)
  • 1-2 tbsp Olive oil, for tossing
  • 1 small/medium Pumpkin, sliced into fries
  • 1 tsp Paprika
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 tsp Brown Sugar
  1. Preheat oven to 425 degrees F.
  2. In a large bowl, mix together olive oil, pumpkin fries, paprika, cinnamon, brown sugar and salt.
  3. Toss fries to coat and spread onto baking sheet in a single layer.
  4. Bake for about 30 minutes or until fries are tender, turning every 10 minutes.
  5. For crispier fries, this recipe can also be fried.
- Happy Eating!

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