For a long time I ate sweet potatoes once a year, on Thanksgiving, and that was it. (No, not covered in marshmallows and syrup...that's revolting. I have an excellent sweet potato recipe with brown sugar and cinnamon...but I'm digressing. I'll revisit this in November.)
Anyway, in an effort to add more vegetables to our usual dinners, particularly vegetables of different colors (there's a scientific basis for this), I decided to start making sweet potatoes more often.
The easiest way to cook them is to just bake them. You can also boil and mash them (add a small splash of bourbon--I said small! Trust me on this one, you can overwhelm them with Jack Daniels, and that's not necessarily a good thing.) And the other night I decided to try sweet potato oven-baked "fries" (to go with our veggie burgers. Ten years ago if you told me I'd be eating like this, I'd have laughed so hard Jack Daniels would have been spraying out of my nose.)
They were actually even better than I'd hoped. I cut the potatoes into slices about the size of a steak fry...maybe 5mm thick...then tossed them in a plastic bag with olive oil to coat. Then I spread them on a cookie sheet and sprinkled them with paprika. I baked them at 400 degrees for about 25 minutes, flipping them over at about the 12-minute mark.
They weren't as crispy on the outside as white potatoes made this way (Victor pointed out that the difference in the starch content would cause that), but they had more flavor. And they did hold up to being dipped in ketchup.
Plus they have all that beta-caronteny goodness!
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