I don’t know about you, but when I think of all the
delicious treats on a Thanksgiving table, sweet potatoes covered with toasty
marshmallows never pops into my mind.
The idea of orange, sweet mush kind of makes my stomach churn.
Before you all go unfollowing the blog, let me say that to
each their own and I have no ill will towards those who are devout lovers of
the sweet potato as we know it in Thanksgiving terms.
Since this is my first Thanksgiving dinner that I have full
control of, I have the liberty to take the traditional dishes that I don’t
happen to love and make them my own.
Don’t worry sweet potato lovers, that little root veggie
will not be absent from my turkey day table.
It is just taking over a new form. A baked sweet potato fry
form.
And if all goes according to plan it will have a cranberry
sauce aoli to accompany it.
Worried that these guys wouldn’t turn out right on the
actual day, I made them last week for me and Wesley to sample.
I don’t know much, but I know these are going to be a big
hit.
So if you have an ingredient you don’t love, join me in
thinking outside the box.
You will need…
Olive oil for tossing
5 sweet potatoes (the orange/red, not the white because I’ve
made this mistake once before) peeled and sliced into ¼ inch long slices then ¼
inch wide strips
1 tablespoon sea salt
½ tablespoon black pepper
½ tablespoon garlic powder
½ tablespoon paprika
Start by preheating your oven to 450 degrees F.
In a cup or small bowl, combine all of the spices together and mix well.
In a large bowl (note that the bowl I used is not large
because I have issues) toss together the sweet potatoes with just enough oil to
coat them.
Sprinkle them with the mixed spices.
Spread the potatoes in a single layer on a baking sheet
(preferably lined with parchment paper) and be sure not to overcrowd them.
Bake until the sweet potatoes are tender and golden brown,
turning occasionally for about 20 minutes.
Let the fries cool for 5 to 10 minutes and serve with your
favorite dipping sauces.
What interesting things will be on YOUR Thanksgiving table?
Love and Beer Floats
Angela
did the fries get crispy for you? i just tried baking sweet potato fries the other night, but they turned out more like mushy potato sticks.
ReplyDeleteSome did and some didn't. But i figured out why. cutting them very thin 1/4inch cubed is for sure the key. really small, really high heat, and let them rest. Also, if they aren't as brown as you would like after the 20 minutes, i would broil them for another 3. Thanksgiving day i'm actually going to try and hit them with a little brown sugar so that they get a little caramelized. How long did you cook them for and at what temp?
ReplyDelete425 for about 25 minutes. and then broiled for about 5. i followed this recipe: http://peasandthankyou.com/recipage/?recipe_id=6002244
ReplyDeletedelicious, but limp. and no one likes limp fries.
NO ONE likes limp fries. try 450 for about 22 + some broiler time. every oven is different.
ReplyDelete