Sweet Potato Fries

1 Jul

Sweet Potato Fries & Aioli Dip (spicy mayo)

Try this fun new version of French fries — they’re more flavorful, and yams are packed with nutrition.  Simple to prepare, using ingredients you probably already on hand.  If you’re BBQ’ing hamburgers, wrap small bundles of fries in foil and put on the grill (instead of baking in the oven).

 

The best time to get fresh yams and sweet potatoes is during the fall when “root” vegetables are in season, but you can often find them available year-round at most major grocery stores.

  

Ingredients:

  • 2 Yams, Sweet Potatoes, or Purple Potatoes (about 1 pound)
  • 2 Tablespoons Olive Oil
  • Cooking spray like Pam (olive oil preferred); or simply brush olive oil on pan
  • Seasoning Mix Combo (see below or scroll down to the bottom for more choices)

  

Seasoning Mix Combo:

  • 1 Tablespoon seasoning salt (we used Bob’s Big Boy)
  • 1 teaspoon Mrs. Dash (original flavor)
  • 1 teaspoon fresh chopped Garlic or ½ teaspoon garlic powder
  • ¼ cup Parsley (finely chopped) or 2 Tablespoons dried

  

Directions

  1. Preheat oven to 400o F.
  2. Scrub & cut potatoes (see below for cutting choices).  No need to peel the potatoes.
  3. Combine seasoning mix in small bowl.  (Refer to variations below)
  4. Pour oil and seasoning mix into a large mixing bowl; add potatoes and toss until all potato sides are cooked.
  5. Spray 2 cookie sheets with nonstick cooking spray (if using a seasoned “stoneware” pan, you don’t need to spray oil on the pan).
  6. Arrange potatoes in a single layer.  Keep space between each potato so they get crispy on all sides.
  7. Put in the oven and roast until brown and crispy on top (about 20 minutes).
  8. Turn the fries over using a spatula or tongs, and then roast for another 20 minutes until browned.
  9. Remove from the oven carefully.

10. Put a paper towel onto a big plate and pile on the fries.

11. Let the fries cool for 5 minutes before serving.

Serve with Aioli chili dip (mayo, chili sauce, leftover seasonings from the mixing bowl), Dijonaise or ANY type of sauce!  Make sure that your dipping sauce compliments the seasoning mix on the potatoes.

  

Potato Cut Choices:

Use a French-fry cutter, if you have one.  If not, select one of the cutting methods below:

  • Cut length-wise into 1/2-inch-thick slices; then cut each slice into strips (similar to French fries)
  • Cut with a crinkle-cut tool to make commercial-looking fries (can get tool from Pampered Chef)
  • Cut into half, then into triangle wedges (similar to steak-fry wedges)
  • Cut crosswise into 1/8 inch thick slices (round like potato chips) – can do this in a food processor.  Works best with thin potatoes.
  • Cut length-wise into 1/8 inch thick slices (flat strips)
  • Or, simply cut into various chunks about ½ thick

Remember, the thicker the slices, the longer it takes to cook.

   

Seasoning Mix Combos

Try one of these suggestions below, or create your own!

  • Basic:  just salt & pepper
  • Hot & Zesty:  Chili powder, ground cumin, cayenne pepper, salt
  • Cinnamon Sugar:  ¼ cup brown sugar, ½ teaspoon cinnamon, nutmeg
  • Italian:  ½ tsp. salt , ½ tsp. dried Italian herb seasoning
  • Herb:  Fresh rosemary, thyme, basil, oregano (or mixture) chopped fine, black pepper
  • Mexican:  taco seasoning mix, cilantro (chopped fine)
  • Sweet’n’Spicy: ¼ cup brown sugar, 2 Tablespoons Old Bay® seasoning (or Salt, Pepper, Mustard, Cloves, Allspice, Paprika)
  • East meets West:  ¼ cup curry powder; after cooking, top with ¼ cup grated parmesan cheese oven & roast for a few more minutes
  • Orange Garlic:  1 tablespoon fresh parsley (chop fine), 1 teaspoon orange rind (grated), 1 garlic clove (minced)
  • Lemon Spicy:  Parsley, lemon, chili powder
  • Asian:  Ginger, lemongrass
  • Lawry’s Classic:  Lawry’s® Seasoned Salt, ½ teaspoon paprika, ¼ teaspoon Garlic Powder, ¼ teaspoon chili powder

   

Sauces/Dips:

  • Aioli (spicy mayonnaise)
  • Honey mustard sauce
  • BBQ sauce
  • Dijonaise
  • Ketchup

You can see that we cooked 2 yams (the orange “strips”) and 2 sweet potatoes (the white “rounds”).  The yams were sweeter, plumper, and moister.  Our sweet potatoes cooked faster and were crunchier.  We chose NOT to peel either the yams or the sweet potatoes, and the skins added a nice crispy texture (besides nutrition and fiber, of course).

  

We served our sweet potato fries with a spicy Aioli.  We simply took a couple dollops of homemade mayonnaise, scraped in the leftover spices from the potatoes, squeezed in a little red chili sauce, and whisked it all together.

For an on-the-go treat, wrap paper towels (or thin paper plates) into cones (like a waffle cone), and insert a handful of fries into each cone.

What new seasoning flavor combination did you invent today?

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