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BTD Forums  /  Cook Right 4 Your Type  /  Sweet Potato Fries
Posted by: TypeOSecretor, Thursday, April 12, 2007, 4:26am
Costco had a 3 pound bag of sweet potatoes, peeled and cut into french fries (fresh, washed and ready to eat in their refrigerated section).  I wasn't going to buy them because they were orange fleshed and I didn't necessarily care for them.  Then I read a recipe they had on the back and decided to buy them and try the recipe.   I really liked them and decided to cook a whole bag, divide it into smaller servings and freeze or refrigerate for later use.

Here is the recipe:
Quoted Text
 Roasted Sweet Potato Fries
3 cups Mann's Sweet Potato Fries
1/2 tsp. Red pepper flakes
1 tsp. chili powder
1 tsp salt
2 Tbsp. Olive Oil
1 Tbsp. Lime Juice
1 clove Garlic, minced
1/4 tsp. Cayenne pepper
1 Tbsp. Spicy brown mustard  (I used Eden organic made with apple cider vinegar)
(side note:  I added a little granulated garlic and a tiny little bit of sweetener to help marry the flavors)

Directions:  
Preheat oven to 400 degrees F.  In a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, mustard.  Add potatoes and stir fry until evenly coated.  Arrange fries in a single layer on a large baking sheet.  Bake twenty minutes in a preheated oven.  Then turn fries over, and continue to bake for 10 more minutes, until crispy and browned.  Season with salt and serve.


(Maybe people who can't eat sweet potatoes could make a similar seasoning with another vegetable if interested - even carrot fries - not sure.)
Posted by: Lola, Thursday, April 12, 2007, 4:55am; Reply: 1
thanks!!
Posted by: Debra+, Thursday, April 12, 2007, 1:11pm; Reply: 2
mmmmm....mmmmmmm This sounds really good T0S...going to give it a whirl tonight.  No sweet potatoes, but I do have carrots, turnips and parsnips.  The mustard...I will just try it with dry and use some veggie glycerin to help 'marry' it all together also. ;)

Thanks.

Debra :)

P.S.  I have a lamb roast in the slow cooker right now so it should all go together well.   :D
Posted by: Brighid45, Thursday, April 12, 2007, 2:40pm; Reply: 3
That is an awesome recipe, TypeO! Thanks for sharing. Please consider putting it in the recipe section, that's definitely a keeper! I'm going to try your recipe myself this weekend, we're enduring cool rainy April-shower weather--perfect for burgers with grilled onions and sweet potato fries! :)
Posted by: TypeOSecretor, Thursday, April 12, 2007, 6:27pm; Reply: 4
Brighid45 -
I posted the recipe.  We had rain here yesterday too - a whole 1/100 of an inch.  It seems we're in short supply this  year.  No more rain is forecast, but the sky is grey.  That's a good excuse for me too to have fries too.

After listening to the posts, I may have to try parsnips.  I have a big bag in the refrigerator.  But today I just want to cook them plain.
Posted by: Brighid45, Thursday, April 12, 2007, 10:36pm; Reply: 5
I'm still trying to gather my courage to eat parsnips. My dad used to cook them all day long and eat them with a ton of butter and sugar--they were pretty nasty! Eventually I'll cook them with a roast just like carrots and see if they taste good that way.

We have a nor'easter coming in on Sunday, it'll be blustery and cold and rainy--perfect day to use the oven for a batch of yummy fries :)
Posted by: Drea, Thursday, April 12, 2007, 11:44pm; Reply: 6
Parsnip fries with olive oil, garlic, and salt, roasted in the oven are really good. I've also tried butternut squash, rutabaga, and turnips this way. Parsnips and squash are definitely my faves, but the others went down pretty easy. ;D
Posted by: Alia Vo, Friday, April 13, 2007, 1:53am; Reply: 7
Thank you for sharing.  Blood type A secretors could probably substitute taro or another root vegetable for the sweet potatoes.

Alia
Posted by: TypeOSecretor, Friday, April 13, 2007, 2:37am; Reply: 8
Drea - When you totally cook your parsnips and squash in the oven with olive oil, etc.  (without partially stir frying before), how long do you cook and at what temperature.  I got lazy with a batch and just tossed them in the oven (with seasonings) and it seemed like they took all day to cook.  I had better results with a gentle stir fry in the beginning, then going to the oven.
Posted by: Drea, Friday, April 13, 2007, 1:47pm; Reply: 9
I don't pre-cook them...my (convection) oven has a bit of a temp offset (but I haven't figured out quite by how much) so I usually pre-heat it to about 350F (inside temp gauge), then put in the root veggies to cook. I've not timed them, just watch them closely so they don't burn; but I'm thinking not more than an hour.

I'll check them around 25 minutes, maybe toss them around on the cookie sheet a few times, and poke them with a fork for doneness. Sorry to be so vague, but I usually just wing it.
Posted by: 1323 (Guest), Friday, April 13, 2007, 2:07pm; Reply: 10
<<<In a large bowl, stir together the olive oil, lime juice, garlic, red pepper flakes, cayenne pepper, chili powder, mustard.  Add potatoes and stir fry until evenly coated.>>>

The instructions from the recipe as shown above are strange.

Do we add the potatoes  to the bowl and stir fry (like it indicates), or add them to the bowl, coat them and then transfer them to a pan and stir fry?
Posted by: Brighid45, Friday, April 13, 2007, 4:08pm; Reply: 11
I think that means put the potatoes in the bowl and stir to evenly coat them, then transfer to a heated pan or a cookie sheet if you're baking them in the oven. Maybe someone was just trying to economize on printing costs ;)
Posted by: TypeOSecretor, Friday, May 4, 2007, 5:00pm; Reply: 12
After cooking several batches of these fries, I decided I liked them better without any sweetener.  That allows the mustard taste to come through.  Also, instead of 1 tsp. chili, I use 1/2 tsp. chili and 1/2 tsp. paprika.  That much chili was a little too strong for me.  

Also, I think  I may someday try the seasoning ingredients (minus the sweet potatoes) mixed together as a dipping sauce for grilled chicken or beef kabobs.
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