Kitchen Concoctions: Question of the day: French Fry or Sweet Potato Fry?

Tuesday, July 26, 2011

Question of the day: French Fry or Sweet Potato Fry?

Who says sweet potatoes are just for Thanksgiving?!? They taste so good and are so healthy for you that I like to enjoy them year round (especially in fry form)!

Some people don’t enjoy sweet potato fries (cough, Eric, cough) because they tend to be a little ‘softer’ than traditional French Fries. But I love them! The recipe below has a nice flavor that keeps you going back for ‘just one more’ as you try to figure what it is seasoned with. Because these sweet potato fries are roasted and not fried and because the natural health benefits of sweet potatoes (sweet potatoes are an excellent source of Vitamins A, C, B6, manganese, fiber, potassium, and iron) they make a great healthy alternative to traditional French fries (so eat them up!).

Note: The original recipe for these fries had an extremely large amount of salt. I reduced that amount when making them and I (and another dinner guest) thought they were still pretty salty, so I reduced the salt measurement even more in the recipe below. I would suggest starting with the salt amount below and adding more once they are cooked if needed.

Note number two: Don’t worry the recipe for the burger and onion rings will be coming tomorrow! But in the meantime, try and guess what type of burger it is!

One Year Ago: Cookies 'n Cream Ice Cream
Two Years Ago: Aunt Grace's Potato Salad

Spicy Sweet Potato Fries
Printable Version
Prep Time: 10 minutes Cook Time: 30-35 minutes Serves: 4-5

2 large sweet potatoes cut into wedges
5 tablespoons olive oil
2 teaspoons brown sugar
½ teaspoon salt
¼ teaspoon cumin
¼ teaspoon chili powder
1/8 teaspoon cayenne powder

Preheat oven to 425 degrees.

Toss sweet potatoes with 4 tablespoons olive oil and spices and seasonings. Drizzle remaining olive oil on baking sheet. Roast potato wedges cut-side down on a baking sheet in a 425 degree oven until crisp, about 30-35 minutes, turning once.

recipe adapted from Food Network Magazine, October 2009

1 comment:

  1. Yum; I've made a version of these before and they were totally addicting!


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