Friday, November 19, 2010
Sweet Potato Fries
I am such a sucker for orange veggies (with the exception of carrots!). I have so much fun in the fall with sweet potatoes and winter squashes. Right now my carbohydrate intake is a little higher than normal because of these yummies, but I want to take advantage of seasonal food and I believe that there is wisdom in eating with the seasons.
I recently learned that what we call "yams" in our grocery stores, are actually sweet potato varieties and real yams are hard to come by unless you get them at an Asian or Caribbean market (you just KNOW I'm going to try to find some, now!)
Mark's Daily Apple recently posted on this difference, and though I was a little bummed to find out I've probably never had a real yam, I'm looking forward to trying to fine one. I like a food challenge.
I've been making a lot of sweet potato fries because they're so easy. I get the pre-cut fries from Trader Joe's, but you could also take a little time and chop up a bunch of fries to make throughout the week. It's way less work that way and you have them in the fridge, waiting to be baked.
There's quite a lot of variety to be had in baking fries and here are some ideas:
Garlic granules (not garlic powder. Big difference!) Yes, garlic granules are really yummy on sweet potato fries; just use a light hand!
Chinese Five Spice
For spicy fries, my special blend of garlic granules, paprika, and cayenne and salt. Not TOO much cayenne, now!
PS- they're really nice to eat with breakfast/brunch, too!
Sweet Potato Fries
Heat oven to 400º
Mix fries with melted coconut or palm oil (use only organic palm oil) and salt/spices
Bake for 12-15 minutes
These will not be really crispy, but more soft with crispy bits, just like the picture above. I love this texture.
See how easy it is? You're going to want to make them all the time;)