In my first vegetable share box, I correctly identified some SWEET POTATOES! Lydia and Asa have been eating sweet potatoes since they were babies. That was also the first time I began to eat sweet potatoes. I never liked them growing up–maybe because I’d only had the the marshmallow casserole version or the overcooked baked-potato version. Apparently I’d never had them in their God-given form: SWEET POTATO FRIES.
Sweet potato fries are practically our favorite food. We make them regularly–sometimes just quartered and drizzled with olive oil, sometimes diced (for little fingers) and mixed with onions and peppers. A few weeks ago I found the most delicious potato fries recipe ever from (my new favorite blog name) THE PURPLE FOODIE. She used regular old russet potatoes. But I decided to grab my new fresh-from-the-farmer sweet potatoes! OH MY YUM.
Her directions were honestly a little too foodie for me, so here’s my normal-person-not-so-good-in-the-kitchen version:
Ingredients:
Sweet Potatoes
3 T Cornstarch {I’ve made these twice, once with cornstarch & once with flour. Both worked fine!}
8 cloves of garlic
1 1/2 t salt {Purple Foodie suggests sea salt and I actually had some in my cupboard!}
1 1/2 t pepper
1/4 t cayenne pepper {cut it down if you’re wimpy like that}
1/2 t garlic powder
6 tablespoons olive oil
Instructions:
1. Bring a large pot of water to boil.
2. Cut sweet potatoes to desired size and shape. Boil for 5 minutes. Take potatoes out of pot and drain or pat dry. Pour into large bowl.
2. Heat olive oil in pan. Cook garlic for 2-3 minutes. (Or until it smells good to you.)
3. Pour olive oil (try to hold back the garlic) on top of potatoes. Mix to coat.
4. Mix cornstarch, salt, pepper, cayenne pepper and garlic powder in small bowl.
5. Pour dry ingredients over potatoes. Add garlic. Mix to coat potatoes.
6. Place in one layer on baking sheet. Bake at 440 degrees for 30-40 minutes.
If you make and eat these and do NOT say, “Oooh, Amanda!” with thankfulness and admiration in your voice, I will give you your money back! They are that good.
(PS–that money guarantee was just hyperbole.)
I love sweet potato fries just as much as I like saying “sweet potato fries”.
I made these the other night but I didn’t boil them first, hmmm I might need to give that a try. I made basil mayo the other night and I thought that would make a good dipping sauce for those.
I love sweet potato fries! I love them with a brown sugar/butter syrup or just as well with Emeril’s Essence. Yum! I’ll have to try this when we start getting sweet potatoes in our CSA.
OK – I LOVE sweet potato fries, but I am just as often severely disappointed as I am overjoyed. Here’s why – I HATE soggy soft fries, and it’s so hit or miss with sweet potato recipes that I’ve tried. BUT I’ve never boiled them before and I’ve never used cornstarch. So… are these crispy?
And mmm…. basil mayo – that sounds amazing with sweet potato fries!!!
These sound yummy. I buy the Alexia frozen ones and we love those. I tried to make them once, they were good, but they are hard to cut. Maybe I need a better knife?
Yes, Leigh! They are cripsy!
Im anxious to try this method. I made some and posted them today myself but I used egg white to help them get a bit crispy on the outside, and olive oil, fresh rosemary, garlic, kosher salt etc…..and still only 3 pts for weight watchers followers which rocks. lol 🙂
I am going to try these too.
Oops forgot to add twitter.
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