musings, mutterings, and creative muddle. . .

Wednesday, November 10, 2010

Delicious Sweet Potato Fries

I LOVE sweet potatoes - though not the way your Grandma used to make them with brown sugar and marshmallows.  Icky.  My Granny used to make them that way too. . . .

At Thanksgiving each year, it became the challenge to get 'Lil Robi' (that would be yours truly) to eat the sweet potato stuff. . . I LOVE carrots - but even though these looked similar they are most definitely N-O-T.  Let's just say - no one ever won that particular contest.  And who would want to be so mean to such a Cutie Pie? Just look at that face - seriously!

Fast forward about 35 years (please don't do the math, okay?) and I discovered that I do, indeed, like sweet potatoes.  Who knew?  I  went out to eat at a homey restaurant with my dearest friend in Omaha and we ordered Sweet Potato Fries. . . dipped in ranch dressing, or not, and I was hooked!  Now to make them at My House. . . It took some thinking, and mine aren't crispy because I prefer not to fry things - but tasty?  You better believe it!  And the best part of all?  I'm going to show you how to make you very own Tasty Sweet Potato Fries too:-)




Generally, it takes about one large sweet potato per person.  We make an extra one or two as we like the leftovers.

So. . . from there - peel those potatoes and slice into french fry shapes.  My goal is 1/2" to 3/4" thick by about 3" - 4" long.   Usually I quarter the potato





then take one of those halves and slice it 1-2 times,


then cut into strips



And spread on a foil-lined, olive oil drizzled (or you can use that spray olive oil.  I just drizzle about a tablespoonful then using a sweet potato wedge, spread it around.  Don't need a lot of oil!)


And now it's time to season them!



We drizzle a chili-pepper infused oil olive over the top, sprinkle with sea salt, then we like to liberally season the fries with a freshly ground mixture of tellicherry peppercorns, lemon peel, orange peel, dehydrated onion flakes, garlic powder, and sea salt



You may choose whatever spices you like.  Maybe use a plain olive oil, then sprinkle on some chili powder.  Or forget spicy altogether or go a little sweet with some cinnamon and powdered orange peel.  Or maybe you have a favorite spice combo in your cubboard - go for it!  Make them yours!  There are no rules!  Let your tastebuds control the spuds!  Love em!  Eat em!  YUM!

Bake in a 375 to 400 degree oven (no need to preheat - save that energy!) for 30 - 40 minutes until fork tender.  The fries will NOT be crispy.  We like them that way and I have not experimented to see if I could get them to crisp up. . . maybe turning the heat up and cooking them for less time would work?  Hmmmm. . .



Serve them with ranch, or sour cream, or whatever suits your fancy.  Or serve them in all their tasty essence, my favorite, with nothing at all.  No worries (or waste) IF there are leftovers.  I like to place the cold fries in a frying pan over medium heat with a little milk.  Mash as they warm up and by the time the mixture is hot and just starting to bubble, you have deliciously seasoned mashed sweet potatoes!  Just sprinkle with a little parsely on the plate and be prepared to be amazed!

Curious about that pepper-infused oil?  Yes.  We make it ourselves.   I'll tell you all about next time:-)

Have a Sweet Potato Fry kind of day ~

Robin Z


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