Something Sweet & Spicy

10 Jun

This recipe comes from The Farm Table blogger, Michele Schwartz:

Fine.

I’ll admit it.

Even with all of my meal planning, menu-making, and attempts to prepare our food in a timely fashion, we had a serious pile of sweet potatoes to get used up. It was my husband, not I, that suggested we might need to tackle the bowl full of sweet potatoes last night, about 30 minutes before our mealtime, which I had vaguely planned out.

Our solution? Sweet potato fries.

This is one of the few vegetables I don’t have to convince our children to eat. They are sweet, nutritious, and delicious, and as long as my daughter can dip what she eats in ketchup (including her green beans), then we are good to go.

There are endless variations to how you can season your sweet potato fries —  it is really up to you and your taste buds.

Directions: Preheat the oven to 450 degrees

  • Peel the potatoes, and then cut them up into uniform pieces, lengthwise (at least 1 potato per person), place in a large Ziploc bag, or bowl.
  • Add a few tablespoons of olive oil and mix around.
  • You generally want to start with a base of salt and pepper (half a teaspoon per potato), and then add any combination of spices you prefer such as: cumin, cayenne, paprika, curry powder, chili powder, garlic, ground red pepper, Cajun seasoning, pumpkin pie spice, cinnamon, or go with an Italian herb seasoning. Top off with a sprinkling of corn starch.
  • If your taste borders on the sweeter side, you can toss the fries in brown sugar, with a tad of cinnamon.
  • In our home, we prefer a simple mixed seasoning of salt, pepper, and cumin (half a teaspoon of each per potato), and then add a sprinkling of corn starch. 
  • Shake the bag or mix together in a bowl.
  • Place on a non-stick baking sheet and bake for at least 30minutes, turning them over with a spatula about 15 minutes in.
  • Cook a tad longer if they are not crunchy enough.

Now this is where we get into trouble in our house. While my daughter is a fan of ketchup, my husband and I enjoy the contrasting flavors of sweet and spicy, so we make a Sriracha dipping sauce, taking the nutritional value down a few notches due to the sour cream involved.

We are OK with that.

Here is a typical Sriracha Dipping Sauce, although we make half of the normal version, which prevents us from actually eating all of it!

Mix together:

  • 1/2 cup sour cream (you can use low-fat, or substitute with Greek yogurt) 
  • 1 clove garlic (small), minced
  • 1/2 Tbs lime juice, freshly squeezed preferred, but whatever you have on hand works too
  • 1 tsp or more of Sriracha sauce, depends on how much kick you want
  • Salt and Pepper, to taste

When we are in a hurry, sometimes we just mix the low-fat sour cream and Sriracha sauce and go with that, but the added benefit of the lime juice and minced garlic takes this dipping sauce from a condiment status to something very tasty and unique that is not ketchup. Try it, at least once.

If you like even more kick to your mealtime, you can add 1-2 tsp of Sriracha sauce to the olive oil, before mixing it in with the potatoes.

I hope you will try this and tell me what seasoning combinations you chose, and how it worked out for you!

Stay tuned: As part of our “Get to Know” series, I will post a tad more about myself and offer an extra spicy giveaway to one Farm Table member.

One Response to “Something Sweet & Spicy”

Trackbacks/Pingbacks

  1. Meal Planning Template: Free Printable | Follow The Tractor - June 10, 2013

    […] Sweet Potato Fries […]

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