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.
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:
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.
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.