September 22, 2014
These spicy sweet potato fries are tossed in a spice blend with paprika, onion powder, garlic powder and cayenne pepper for some heat before they are baked in the oven.
Sweet potatoes are one of my favorite veggies, but I had never paid much attention to the variety until they became my go-to baby food puree.
Then I was in full-on first time mother research mode.
Now I even know the difference between sweet potatoes and yams.
Usually I play it safe and stick to the plump, copper-skinned, orange-fleshed standard tubers, but then I discovered Japanese sweet potatoes.
With their slender shape, purple skin and white flesh, Japanese sweet potatoes are much starchier than their cousins and more dense. I used think that sweet potatoes were always orange. I was so wrong.
It should be pretty obvious that different varieties of sweet potatoes are better for certain cooking methods than others. Just like regular potatoes! Hello!?
Japanese sweet potatoes have more starch, which makes the ideal for oven fries. The challenge with baking fries instead of frying them is getting the crisp outside and fluffy inside without cooking them in a vat of oil.
I like french fries, but I don’t love the guilt that comes with eating real fries. They are such a saturated fat, high calorie belly buster. Why fry when you can bake?
The first step is soaking the sliced potatoes in cold water for an hour before toweling them off and baking them. This helps the fries turn out crispier.
To give the potatoes a kick, I toss them in a blend of seasonings. It includes paprika, cayenne pepper onion & garlic powders, salt and pepper.These spicy sweet potato fries are far more flavorful than the usual fried version.
On multiple occasions, I have eaten a plate of these fries for dinner…with a salad, of course!
This way is better than just baking an entire whole potato. That’s because the spicy seasoning mix coats the surfaces of each fry. They don’t need to be dipped into anything, but you can do ketchup if you want or even pesto.
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