Name: Bat Wing Sweet Potato Fries
Ingredients: 2 Large, Wide Sweet Potatoes: The key to getting the perfect “wing” shape is to select sweet potatoes that are relatively uniform in thickness and as wide as possible. This gives you a larger canvas to carve your bats.; 2 Tablespoons Olive Oil: A good quality extra virgin olive oil not only prevents the fries from sticking but also helps them achieve that coveted golden-brown, crispy exterior while keeping the inside tender.; 1 Teaspoon Smoked Paprika: This is the secret weapon for a savory, smoky flavor that beautifully complements the sweetness of the potato. It adds a deep, reddish hue, enhancing the spooky look.; 1/2 Teaspoon Garlic Powder: Provides a classic, aromatic base flavor that makes these fries irresistibly savory.; 1/2 Teaspoon Onion Powder: Works in tandem with the garlic powder to create a well-rounded, savory flavor profile.; 1/2 Teaspoon Fine Sea Salt: Essential for bringing out all the other flavors. Adjust to your personal taste.; 1/4 Teaspoon Black Pepper: Adds a mild, peppery kick for a bit of warmth and complexity.; Optional – Pinch of Cayenne Pepper: For those who enjoy a little bit of heat, a tiny pinch of cayenne can add a delightful, surprising warmth on the back end.

Ingredients

Scale

2 Large, Wide Sweet Potatoes: The key to getting the perfect “wing” shape is to select sweet potatoes that are relatively uniform in thickness and as wide as possible. This gives you a larger canvas to carve your bats.
2 Tablespoons Olive Oil: A good quality extra virgin olive oil not only prevents the fries from sticking but also helps them achieve that coveted golden-brown, crispy exterior while keeping the inside tender.
1 Teaspoon Smoked Paprika: This is the secret weapon for a savory, smoky flavor that beautifully complements the sweetness of the potato. It adds a deep, reddish hue, enhancing the spooky look.
1/2 Teaspoon Garlic Powder: Provides a classic, aromatic base flavor that makes these fries irresistibly savory.
1/2 Teaspoon Onion Powder: Works in tandem with the garlic powder to create a well-rounded, savory flavor profile.
1/2 Teaspoon Fine Sea Salt: Essential for bringing out all the other flavors. Adjust to your personal taste.
1/4 Teaspoon Black Pepper: Adds a mild, peppery kick for a bit of warmth and complexity.
Optional – Pinch of Cayenne Pepper: For those who enjoy a little bit of heat, a tiny pinch of cayenne can add a delightful, surprising warmth on the back end.

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Instructions

Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Using parchment paper is crucial as it prevents the sweet potatoes from sticking and ensures easy cleanup. If you don’t use it, you risk your delicate bat wings tearing when you try to flip or remove them.
Wash and Cut the Sweet Potatoes: Thoroughly wash and scrub the sweet potatoes to remove any dirt. You can choose to peel them for a more uniform orange color, or leave the skin on for extra nutrients, fiber, and a slightly more rustic texture. Pat them completely dry with a paper towel; removing excess moisture is a critical step for achieving crispiness.
Slice into Rounds: Using a sharp knife or a mandoline for uniform thickness, carefully slice the sweet potatoes into rounds that are approximately ¼-inch thick. If they are too thin, they will burn quickly. If they are too thick, they will be soft and floppy instead of crispy. Consistency is key for even baking.
Carve the Bat Wing Shape: This is the fun and creative part! Lay a sweet potato round flat on your cutting board.
- Top of the Wings: Make two shallow, angled cuts on one side of the round, meeting in the middle to form a point. This will resemble the top outline of a bat’s wings.
- Bottom of the Wings: On the opposite side of the round, make a small, V-shaped notch in the center. This creates the look of the bat’s body or tail area between the wings.
- Repeat this process for all the sweet potato rounds. Don’t worry about perfection; even slightly irregular shapes add to the spooky, organic charm. You can also use a small, bat-shaped cookie cutter if you have one, which is a great way to get the kids involved.
Season the “Wings”: Place all your carved sweet potato “wings” into a large mixing bowl. Drizzle the olive oil over them. Use your hands to gently toss the potatoes, ensuring each piece is lightly and evenly coated in oil. This coating is what will help them crisp up in the oven. In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Sprinkle this spice mixture over the oiled potatoes and toss again until every wing is well-seasoned.
Arrange on Baking Sheets: Carefully arrange the seasoned sweet potato wings in a single layer on the prepared baking sheets. It is vital that you do not overcrowd the pan. The pieces should not be touching. Overcrowding will cause the potatoes to steam instead of roast, resulting in soggy fries. Use two baking sheets if necessary to give them enough space.
Bake to Crispy Perfection: Place the baking sheets in the preheated oven. Bake for 15-20 minutes. After this time, carefully remove the sheets from the oven and use a thin spatula to flip each bat wing over. Return them to the oven and bake for another 10-15 minutes. The fries are done when they are golden brown, slightly crisped on the edges, and tender on the inside. Keep a close eye on them during the last few minutes, as the natural sugars in sweet potatoes can cause them to burn quickly.
Cool and Serve: Once baked, remove the fries from the oven and let them cool on the baking sheet for a few minutes. This allows them to firm up a bit more. Serve them warm with your favorite spooky dipping sauces.

Nutrition

Serving Size: one normal portion
Calories: 180