Tuesday, March 20, 2012

Sweet Potato Fries

At our last Niece Night, I made these along with Micah and Jason's chicken and broccoli salad and my angel food cake

I'll warn you, don't eat them hoping they will taste like a french fry, because they are not. However, if you aren't fond of sweet potatoes, try them like this and it may change your mind. It is my favorite way to eat them and they are surprisingly easy. I actually made them again this past weekend!

I think sweet potato fries are a sort of new trend so I had to resort to Pinterest for the recipe (I know what you're thinking, poor me!). After about a half an hour of caving to my ADD, I remembered my purpose at the moment was finding recipes! And I found several! (Don't you just LOVE Pinterest?!?)

I found several recipes and couldn't decide which I liked better because they were so incredibly different, so I combined a few to make my own and I think it turned out perfectly - both times!

First of all, slice up 3 or 4 good sized clean sweet potatoes. Not too thick, not too thin. I left the skin on because I like it but you can peel them if you don't. 

Soak them in cold water for at least 30 minutes. I think I let mine go about an hour. This is the trick to getting them crispy.

For the seasonings, I just used what I like. You do the same. I eyeballed the measurements but it came out delicious.

 I'm guessing I used anywhere from 1/2 to 1 whole tablespoon of each spice (chili powder, Lawry's seasoned salt, garlic and herb Mrs. Dash, comino, kosher salt and pepper.

Also, it isn't in the picture, but I used about 2 tablespoons corn starch. This also helps dry the potatoes out and make them crisp up.

 Dump it all in a gallon-sized zip bag.

 Strain the sweet potatoes well and pat them dry. Add them to the bag and drizzle in a few tablespoon olive oil.


 Dump them out on two cookie sheets (or two cookie sheets and a pizza stone, in our case),

And bake for 20-25 minutes at 400º, flipping halfway through with a spatula.

They will start to caramelize and turn brown on the edges, making them sweet and savory. 

 Delicious!! They really are easy. Dip 'em in ranch, dip 'em in ketchup, BBQ sauce, hummus, or just eat 'em plain like I like to. You really can't go wrong!

Here they are plated up with Micah and Jason's chicken and broccoli salad.

Seriously good!

Happy cooking!

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