A Sweet Secret for your Sweet Potato Fries

4 years ago


I'm an Oklahoma local cook through and through.  Tonight I made locally grown sweet potato fries to go with our teriyaki grilled beef and cucumber salad. 

I roast the "fries" by brushing the pan with olive oil, then brushing the thinly cut fries lightly with olive oil once they're "single-layered."  I roast them for about 15 minutes, then turn them and sprinkle them with sea salt and freshly ground pepper.  When they're nicely toasted (about 25-30 minutes at 425 degrees), I pull them from the oven.

Then I usually eat about five of them.  And so does Mick.

So I THEN sprinkle the remaining fries, made for our DINNER, with a light dusting of maple sugar. Maple sugar is very fine, and not granular, so it's easy to add only "a breath" of the flavor if you wish.

The sugar sprinkle is a perfect complement to the savory salt/pepper flair they already possess.  In fact, the sprinkle will make your eyes twinkle when you eat them...probably really fast. Like, I'm talking SCARFING them down because they're that good.

Like I said.  I'm an Oklahoma local cook through and through, but I'm incredibly glad Vermont gives us maple sugar.

Thank you, Vermont.


P.S. A hint - many may resist baking their "fries" because they simply tenderize like roasted potatoes and remain limp during dinner.  If you slice them thinly, it helps.  But be careful - there is a fine line between thinly sliced, perfected sweet potato fries and a hot mess of burnt potatoes!

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