Kats’ Kitchen

Sweet Potato Fries and Sweet-hot Garlic Sauce March 18, 2013

Filed under: Side Dish — stacielk @ 7:00 am


I love sweet potatoes.  Baked with butter and cinnamon sugar.  In a casserole topped with a yummy nutty sugary topping.  And of course sweet potato fries.  Here is a great recipe for some crunchy baked Sweet potato fries.  This is a recipe you may have to make just a handfull of times before perfecting, but DON’T let that stop you from making it!  Depending on the size/thickness of your fries and the amount of oil you drizzle on will determine the amount of time they need to be in the oven.  Be flexible, you may have to leave them in an extra few minutes or maybe take them out sooner than you think, but all in all, this is really a simple recipe and a delicious one.

Baked Sweet Potato Fries

2 lrg sweet potatoes, cut into fries 1/2 in thick or so

2-3 T cornstarch

oil/cooking spray

salt and pepper

parsley, opt.

Soak the fries in water at least 2-3 hours and up to 10-12 hours.  Drain and shake fries by hand to get extra water off, they do not need to be towel dried.

Preheat oven to 425.

Put cornstarch in a large plastic bag and drop in the fries.  Close (leaving air inside) and shake it up making sure the fries are being coated lightly with cornstarch.  Add another bit of cornstarch if necessary.

Pour fries on a foil-lined baking sheet that has been sprayed with cooking spray.  Now you have two options:  1.  spray the fries with cooking spray and toss a bit OR 2. drizzle with oil and toss a bit.  Option 1.  is healthier, 2. would probably make them taste better and maybe get crunchier.  I choose 1 usually.  Make sure your fries are not crowded on the pan at all or they will not be crispy but more soft and limp.  Sprinkle with salt, pepper and/or parsley to taste.

Bake for 15 minutes and if the bottoms look like they are crisp, flip and bake for another 5-15 minutes until they are crunchy to your liking.  Enjoy!

Recipe from The Art of Doing Stuff

This Sweet-Hot Garlic Sauce is a delicious sauce that you can pair with lots of things!  The sweet potato fries I talked about above, steamed asparagus or broccoli, rice, grilled chicken.  Try it in some mayo for a sandwich spread or dip.  I used a bit less of the chili-garlic sauce because I can’t handle heat, and it was perfect, still enough heat to make the sauce really tasty.

Sweet-Hot Garlic Sauce

1 cup sugar

1/2 cup white vinegar

1/2 cup water

2 T coarsely chopped garlic

1 tsp salt

1 T chili-garlic sauce or Sri Rachaa sauce (I used 3/4 T)

In a medium saucepan, bring the sugar, vinegar, water,, garlic and salt to a gentle boil over medium heat, stirring well to dissolve the sugar.  Simmer 8 to 10 minutes, until you have a thin, smooth syrup.  Remove from heat, stir in chili-garlic sauce and set aside to cool.  Serve at room temperature with sweet potato fries, grilled chicken or any other grilled or crisp-fried food.  It will keep in the refrigerator for up to 1 week.

Recipe from Quick & Easy Thai by Nancie McDermott


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