i just had twizzlers for lunch and feel sort of gross - i cant wait to make a real dinner this evening and have real leftovers and food in my fridge for the rest of the week. post-work grocery run can’t come soon enough! i feel sort of blah after the entire 2011 beanpot, a very sore stiff neck and trouble sleeping. i think some kitchen experiments tonight and warm weather tomorrow will be just the ticket!
after i posted my recipe for crispy potato wedges, i got a couple suggestions/requests that i do a similar recipe with sweet potato fries. instead of just substituting one potato for another, i changed the recipe a little bit to complement the sweet potato’s orange, sweet, vitamin-packed goodness.
they’re a little sweet but can still be partnered up with a savory dinner with no second thoughts. the sauce, on the other hand, was born from leftover ingredients in my fridge and it kicks up the sweetness factor even more. i might suggest the sauce only if you’re serving these puppies as an appetizer or something when you’re watching a game.
hey look, i remembered to photograph the ingredients this time! sadly, no microsoft paint drawings coming your way.
(for the sweet potato fries)
1 large sweet potato
1 Tablespoon olive oil
1/8 teaspoon coarse salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1 Tablespoon maple syrup
(for the maple cinnamon dipping sauce)
1 Tablespoon nonfat greek yogurt (i chose honey, which made it even sweeter)
1/2 Tablespoon maple syrup
dash of ground cinnamon
once you’re all set collecting, let’s move onto the doing.
preheat your oven to 400 degrees. then, scrub and dry your potato. remove any blemishes with a vegetable peeler.
to get the “fry” shape, cut your potato, lengthwise, into four slices. then slice each of the potato slices into 4-5 french fry-shaped sticks.
toss them into a mixing bowl and drizzle the olive oil and maple syrup on top. mix around to coat the potatoes, then sprinkle with salt, pepper and cinnamon. toss around some more so everything is evenly coated.
then, lay them flat on a baking sheet in a single layer. bake in the 400 degree oven for 15-20 minutes. then, flip over the potatoes and bake for another 15-20 minutes.
while they’re baking, combine the yogurt, maple syrup and cinnamon in a small bowl and mix together with a fork until the ingredients are combined. set aside (or in the fridge if it’s going to be awhile).
when the potatoes are done (golden brown, slightly crisp, but tender), remove them from the oven. serve with the dipping sauce and enjoy!
mmmm! click here for a printable version of the recipe!
also, just a side note… is this a bad sign if the other remaining sweet potato in your kitchen looks like this? i think it’s pretty.