Cooked by TFW: Maple Syrup Spicy Sweet Potato Chips

“Have you ever met a girl that you tried to date
But a year to make love she wanted you to wait
Let me tell ya a story of my situation
I was talkin' to this girl from the U.S. nation”

Listen, I know I said I need to stop dating my food, but all month, I’ve had “Just a Friend” stuck in my head as I make these dishes for Sweet Potato Appreciation Month. “Oh, Sweet P, yoooooou! You got what I neeeeeeeeed! But LA said I’m in Fight Camp! LA said I’m in Fight Camp!”                                                                             

I’ve done my best to make meals within my diet restrictions, and we’ve had fun… but I saved this meal specifically for when fight camp was over. And camp ended just a little under two weeks ago.  SO HERE WE GO!

Real quick, many thanks to Coach LA for covering last week’s recipe as I licked my wounds after a tough, tough fight. That salad looked delicious! And thank you to everyone who came out and supported Joey and me in our fights. Now let’s get to this week’s meal: Maple Syrup Spicy Sweet Potato Chips!



  • 1 Large Sweet Potato
  • 2 Tablespoons oil (olive, canola, avocado, YOUR CHOICE! WE AIN’T IN FIGHT CAMP NO MO’!)
  • 2 Tablespoons maple syrup (I’m a huge fan of Costco’s dark maple… but that surprises approximately nobody)
  • 1 Teaspoon chili powder
  • 1 Teaspoon paprika
  • 1 Teaspoon cinnamon
  • ½ Teaspoon Cayenne pepper (optional… but live bold. I dare you to go ¾ teaspoon. #YOLO)
  • Salt & pepper to taste


1. Preheat the oven to 450º. Dust off your mandolin slicer, get your parents’ permission to slice, and set the dial to 3/8” (or the largest slice setting on your mandolin.) For today’s batch, I used the wavy blade on my mandolin. Obviously, follow your heart with that choice.

2. Use the protective guard and slice up your sweet potato laterally. If you don’t have a mandolin, CAREFULLY slice up the sweet potato by hand. I can afford to lose a finger… y’all cant. Transfer you slices to a mixing bowl.

3. First add your oil and syrup, followed by all your spices and seasonings. Mix well and then lay your coated slices on a baking sheet prepared with cooking spray, single layer. Brush the excess mixture on to your slices, sprinkle with a little salt, and pop in the oven for about 7-8 minutes.

4. Remove the sheet from the oven. Flip the chips and brush the other side with your mix. Pop it back into the oven for another 7-8 minutes, or until your chips are tender in the middle a little crispy around the edges.

When these are done, you have a great alternative to your regular potato chip. Toy around with your slice thickness. I like mine a little thicker; I feel they cook a little better. If you go too thin, you run the risk of burning the chips way too easily. But as I said earlier, live your life! Just make sure however you improvise on this recipe, you share on social media with the hashtag #CookedByTFW so we can see!

ENJOY! And welcome to the era of slightly less strict recipes!


LA Jennings