Today I made Spicy Sweet Potato Fries for a snack as well as asparagus soup and buttermilk biscuits for dinner. I will share the fries first and the rest later in the week.
2 medium sized sweet potatoes (each should be about 2 servings), cut into matchsticks
olive oil to lightly coat the cut potatoes
1/2 tsp each of paprika, cumin, chili powder, and black pepper
1/4 tsp each of garlic powder, onion powder, and salt
1/8 tsp cayenne pepper and cinnamon*
Organic and local are always best.
*if you do not like spicy foods or you are making these for children, you can leave out the cayenne pepper
These fries were super easy to make and much healthier than the battered and deep fried sweat potato fries found in most restaurants or frozen food isles. They also only take about 30-40 minutes depending on how quickly you can prep them.
Although I enjoyed eating this, I sadly struggled a bit to make them. I did not realize how difficult these oddly shaped sweet potatoes would be to peel, especially with their incredibly thick skin. Sometimes I would only get a few centimeters of skin off at a time. Once I got them peeled things went much better.
This recipe asked for the sweet potatoes to be coated in egg whites before being seasoned and baked, but that seemed a bit odd to me. In order to decide which would be best, I split the recipe in half and did half with the egg white and the other with a bit of olive oil (which is how my mom makes regular oven fries). Neither one was bad, but the olive oil had a better texture and cooked better. The ones coated in the white had a tendency to burn easier.
The ones with olive oil are on the left and egg white are on the right.
All in all these fries were a delicious snack, and they would have been even better if I had remembered to put in the chili powder : )