After several days of my nose being glued to my books, I’ve finally come out of my shell and back to reality! Three tests in three days, and each test was 1/3 of my grade for the entire class. How’s that for freakishly annoying prime numbers? Arg! But there is a calm after the storm and I’m trying to ease into it.
I had my bff girl over for a dinner and a movie night for some de-stressing! I made these freakin’ fabulous pull-me-out-of-my-funk sweet potato fries that you really must try. I googled a few recipes to find out how to make them extra crispy and learned a lil trick or two that I thought I’d share with you all. Plus I found a few fab dipping sauces that are so good I wanted to spoon feed myself sauce all night long
2 med. sweet potatoes
1/2 tbs. corn starch
2 tbs. olive oil
1/4 tsp. salt
1/4 tsp. paprika
fresh ground pepper
*Preheat oven to 450 degrees
1. Wash and scrub sweet potatoes, leaving unpeeled.
2. Lay potatoes on theirs sides and cut in half. Place sliced side flat onto cutting board and slice 1/2″ thick slices holding steady. Lay slices down flat and cut into 1/2″ thick strips.
3. Place potato strips into a large bowl of cool water. Allow to soak for about 20 minutes to remove excess starch.
4. Lay potatoes onto paper towels and pat dry.
5. Combine potatoes and cornstarch in large plastic bag. Close bag and shake until potatoes are evenly coated.
6. Add olive oil and seasonings into bag and shake to coat.
7. Place potatoes onto baking sheet(s) covered with parchment paper, spacing them evenly apart.
8. Bake in 450 degree oven for 20 minutes. Reduce temperature to 425 and bake for another 15 minutes or until lightly browned and crispy.
The secret to great sweet potato fries is keeping a good eye on them while they are in the oven. To ensure crispiness you really need to bake them at a high temperature, but you obviously don’t want them too crispy, or burnt! Check on them every 10 minutes and toss with a spatula to ensure even cooking on all sides. You may need to adjust the cooking time depending on the thickness of your slices.
For a great dipping sauce try this vegan chipotle aioli recipe here. I also whipped up a sweet and spicy mustard sauce with a little dijon, vegenaise, maple syrup and cayenne pepper. Mmmmm so good! The chipotle sauce was my favorite, and is seriously addicting; but my girlfriend Sarah went nuts over the sweet mustard!
So happy the weekend is almost here and I can finally relax and not worry about intentional torts and negligence vs. criminal intent. UGH! Here’s a funny pic I snapped when I got home after finishing all 3 exams. I celebrated with a green smoothie. duh
I’m a sweet potato girl through and through. To be honest I’ve never really liked regular potatoes. Call me crazy, I know! To make matters worse I’m Irish and I don’t eat meat or potatoes. (Keep the jokes comin’ folks) It’s not so much the taste but it’s always been more of a texture thing for me. Potatoes are so chalky tasting and I feel like I’m eating cotton balls! I can handle a french fry slathered in ketchup but offer me baked or mashed potatoes and I’ll turn you down every time. Tis true.
Now a sweet tater is a whole other story! I’ve loved them since I was a wee lil one when my mother fed me so many sweet potatoes I started to turn an orangish hue! She rushed me to the doctor and he blamed excessive beta carotene. Ha! <— True story.