‘Tis the season for SWEET TATER FRIES!

OMGosh, people, it’s almost Thanksgiving! Where has this year gone? Really, now!

But with the autumn and winter, we get some really awesome seasonal foods to play around with–one of my favorites being the sweet potato. Now, granted, before I lived by myself (i.e., a few months ago), I never cooked sweet taters. My mom always did. And they were damn delicious, too.

Sweet Potatoes!

I would always fall into the trap of Burgerville’s seasonal sweet potato fries, and I was ALWAYS disappointed. They just weren’t special.

So this year, in the absence of both my mother AND Burgerville, I decided to try my hand at scratch sweet potato fries.

First, peel your potato:

Peel 'Em!

Then, if you don’t have super-duper sharp knives, I can tell you right now that you won’t be able to cut these bad boys. I was SHOCKED at how hard they were. I had to stick them in the microwave for a few minutes just to soften them enough to cut.

When you can cut them, cut them into fry-shapes, however thick or thin you want them. Then place them on a baking sheet that’s been greased or sprayed:


What you do next is basically up to you. If you want them super crisp and delicious, toss with a little bit of olive oil. If you want to be nice and healthy, use cooking spray instead. Add some salt and pepper. If you like them spicy, sprinkle with some cayenne pepper.

Bake your potatoes in a preheated 375-degree oven for about 45 minutes.

These sweet potato fries will be different than the ones in restaurants. The high sugar content will make them get a little charred around the edges, but it’s really delicious that way–they get crispy and almost caramelized. You’ll see for yourself!

For a finishing touch, I dipped my delicious fries in some Tribal Moose Cranberry Ketchup. This stuff is freaking AWESOME, and was perfect with the fries. Also, it’s great because 100 percent of the proceeds from this product go to the Salvation Army. So you’re eating something fantastic and healthy (no HFCS, here!) and doing something great for the community.


Mmm!!! Delicious!

I also used this on my spicy black bean burger with provolone, mushrooms, and avocado on a ciabatta roll.

You guys have to try this. It’s one of my favorite meals so far.


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Exuberant photographer, artist, writer, designer, wannabe chef, and Crossfitter.

5 thoughts on “‘Tis the season for SWEET TATER FRIES!”

  1. Ummmm-ummm, those look delicious. My humans usually bake those rascals or make sweet-tater pies. The fries are a great third option. Stop by for a great Thanksgiving breakfast recipe sandwiched in between some laughs in my post “Something special in the morning.” http://www.sandysays1.wordpress.com

  2. I’m beginning to get curious about people and their reactions to HFCS’s being raised on a farm and seeing all kinds of odd agricultural processes, it’s processed the same way as every other natural sugar and technically has the same caloric content as every other natural sugar. Since I’ve moved to PDX people freak out over this stuff and yet ignore their consumption of other ‘worse’ foods.

    But yes, Sweet Potato fries are the uber fries and I too, fall for Burgerville’s ploys of me eating their bland versions. I like mine with sea salt though. I’m a salty fan 😀

    1. I TOTALLY agree with you, Rob. HFCS doesn’t bother me as much as it does other people (but I felt like I should mention it anyway). The real lesson is everything in MODERATION, which is something at which I think we as a culture fail miserably. I need to get me some sea salt! Next time I go to the store, it shall be MINE! Happy holidays! 🙂

  3. Oh. Yum. You’re right about needing sharp knives – I recently made a chorizo and sweet potato soup (also yum) and I swear I nearly chopped my hand off a few times trying to cut those suckers up.

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