Friday, September 9, 2011
Spiced Sweet Potato Fries with Maple BBQ sauce
Wow - what started out as a silly little snack attack turned into a full-blown production. I was looking for something healthy to nosh on and when my psychotic raid of the cupboards turned up nothing, I set my sights on the fridge. There were a few sweet potatoes left from some lofty menu plan involving a curry lentil stew that never materialized, so I grabbed some and pondered their fate.
I picked up the cookbook that has taken up permanent residence on the kitchen counter to find some inspiration and happened across this recipe. Quick. Easy. And way better than a bag full of chips! The best part was that the Bear - having never (seriously, never) tasted a sweet potato - was totally bowled over by these yummy little critters. Super score!!
Posted a quick snap on the Facebook page and the response was so overwhelming I had to share. Hope you enjoy them as much as we did!
Spiced Sweet Potato Fries with Maple BBQ Sauce
Recipe adapted from Easy Green Organic
4 medium to large sweet potatoes, cut into 1-2" strips (I leave the skin on for maximum nutrient value but original recipe calls for peeled)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
2 teaspoons sweet paprika
2 teaspoons salt
1/2 cup olive oil
2 tablespoons fresh chopped parsley
sea salt for sprinkling
3/4 cup barbeque sauce
3 tablespoons maple syrup
Preheat the oven to 400 degrees.
In a large bowl mix the cumin, coriander, garlic powder, paprika, olive oil and salt. Add the sweet potatoes and hand-toss until they're evenly coated. Add the parsley and mix well.
Lay out the potatoes in a single layer on a large baking sheet and bake, stirring once or twice, for about 30 minutes or until the edges are browned and the potatoes are cooked through.
While they're baking, mix the barbeque sauce and maple syrup together in a small bowl.
When the fries are done, sprinkle them with the sea salt and enjoy!! They're a great snack on their own or a perfect side for these BBQ Portabella Sliders.
Note: mine tend to come out kind of soft rather than crispy - which I actually like. You may need to make a couple of batches to come up with the consistency and texture that you prefer. If anyone manages to make them crispy, let me know how you did it!