25 March 2009

Sweet Potato Fries

It's Tuesday and I've already strayed from my menu planning. BUT I'm a thrifty shopper AND a sucker for a deal, so that's my excuse. ;) I went to an HEB Market, which is similar to a Central Market, only they carry name-brand foods and not as extensive in the organic line. BUT they had a cafe on the run, which I had to check to see if they had pimento cheese. (If you haven't had HEB's Pam's Pimento Cheese, go find yourself some now. It is absolutely NOTHING like they overly orange gooey stuff in the tub. It is simply fabulous!) While I was there, they had crab cakes on sale for $3 each! Then the girl told me they froze well, so I got four. Yum-o. I spent the hour driving "home" to figure out what side I could easily make and that would complement crab cakes. Corn relish?! Yes! However, my fellow dinner partner doesn't like corn. (Who doesn't like corn?! Crazy people, that's who.) That's out. Cole slaw. Possibly, if only they made a decent cole slaw dressing in a bottle. So what do I do turn? Turn to google. :) After a few posts, FINALLY someone recommended sweet potato fries. A-HA! I used to make sweet potato chips all the time. Easy peasy. Except, BOTH mandolines that I own are at my aunt's house...in San Antonio.

I decided to go the old-fashion route and make actual fries. I normally make chips in the microwave but since these would be thicker, I decided to use the oven. I made the mistake of adding too much oil. I thought it would help them cook faster, but it just made them soggy. So I then took a paper towel and wiped up the excess oil and popped them back in the oven, no problem. Also, I LOVE a sprinkle of cayenne on my sweet potatoes. (And I do mean a sprinkle.) It gives it just a little kick that makes you wonder where it came from. You could always go with the standard salt and pepper. Or brown sugar and cinnamon. Whatever suits your fancy.

2 small-medium sweet potatoes (one for each person)
Oil (you can use canola or evoo, just enough to barely coat the fries)
Kosher salt

Preheat oven to 400. Peel the sweet potatoes and remove any bad spots. Uniformly, slice them into fries. (Uniformity is the key or else parts will skinny fries will start to burn before the fat fries get crunchy.) Line a cookie sheet with foil and lay fries in a single layer. DRIZZLE oil onto potatoes and toss with fingers to coat. Use a lot less than you think you will need, it goes a long way. Redistribute so the fries are in a single layer again. Sprinkle with salt and a hint of cayenne. Bake in oven at 400 degrees for 20 minutes. Turn the fries if you wish. Turn the heat up to 425 and bake an additional 15-20 minutes until desired doneness/crispiness.


The Asker said...

we had sweet potato fries the other day. Sprayed with cooking spray instead of tossed with oil.
they were more chewey than crispy, but I still enjoyed them

amanda said...

To me, the chips are the easiest to make because you can uniformly slice them with a mandoline and then cook them in the microwave on a plate! Super duper easy!