(Tara) I have a hard time getting out of my own food comfort zone. There could be a number of reasons but the bottom line is I find a lot of “comfort” eating the same types of food. Back in the States I would cook enough of the same type of food on a Sunday to last me the entire week. “Spur of the moment” cooking or researching recipes was not my thing when cooking for one…
Now I cook for two.
I didn’t think I would like getting out of my food comfort zone but in fact, I’m loving it. I love looking at recipes and figuring out how to change them to fit our tastes (think more veggies and color and spice). Instead of thinking “there’s no way I can make that” I think “well if it sucks, at least I tried”.
I haven’t sucked yet.
For the longest time I’ve wanted to try my hand at sweet potato fries but thought for sure I couldn’t make them. I don’t know why I kept thinking you’d need to be some Rachel Ray knock off in order to make them. A few days ago I decided that even if I totally blew it at least I could say I tried to make them…
(okay why didn’t someone tell me how easy it would be)
Sweet Potato Fries
- Sweet Potatoes
- Seasoning for taste (Oh the possibilities)
I used 4 small sweet potatoes we got from the Halifax Seaport Farmer’s Market. This place is one of my favorite weekend stops. You can usually find me and Meegan strolling the aisles Saturday morning (if you do see us make sure you say hello!). I didn’t cut these into uniformed pieces but rather “chunked” (or wedged) them. Don’t ask me why, it just felt right! As a good reference, you want them to be at least 1/2″
- Side note: Notice I did not cut the skin off. This will be a personal preference. I love the skin on any potato so if you come to my house and partake in this delicious treat, expect the skin! There is some argument about keeping the skin on a non-organic sweet potato (coated with wax or dye). Another reason to buy ORGANIC!
Because this was my first time I only used a little salt and pepper with the oil. How much oil depends on how much you’re making. I used a 1/4 cup and it was perfect. You want them to be covered but not drenched…
- Side note: For some variety, try a chili oil for an extra kick. We have a blood orange oil that is to die for that I will try the next time.
Tell me those don’t look delicious! Once spread out on cookie sheet I added more pepper across the top. The trick here is to make sure that the sweet potato fries are spread out (not touching). This will allow them to get nice and crispy!
Throws these tasty morsels into the oven (you did preheat to 450 right?) and let them cook on one side for about 15 minutes and then flip. Another 10 minutes and they should be good to go and by go I mean pop those hot bad boys in your mouth!
They were so delicious I didn’t want to share them but the true test isn’t whether I liked them but whether Meegan would like them…
~ Now that’s good eatin Folks!