Fall crept up on me this year. In all the years I've lived in Nashville, we've gone straight from summer to winter, but this year it's happening just right. The very tips of the trees are blushing with color, the mornings are dense and crisp, the afternoons golden and warm, and someone, somewhere in my neighborhood always seems to be fueling a campfire.
My days are full to the brink and they're noisy. Coffee bubbles, my fingers tap the keys on my laptop; plates clank and leaves crunch under foot. Pixel howls at the top of her lungs, warning me that a family of wild turkeys has wandered into our yard, as they do almost every morning.
At night I want to be comforted. I want to hear the rhythm of my vegetable peeler gracefully sliding across potatoes and the gentle thump, thump, thump of my knife hitting the cutting board. I want to eat hot, crispy sweet potato fries for dinner while wrapped securely under a down blanket. So I do. And I highly recommend it.
I've said this before and I'll say it again (and again and again): use a sturdy peeler and a big, heavy knife that you sharpen regularly.
2 large sweet potatoes
3/4 cup low sodium soy sauce
1 cup water
1/2 cup white rice flour
cooking spray (I like canola)
Peel and cut your sweet potatoes into half moons, about 1/4" thick. In a shallow baking dish or bowl, mix water and soy sauce. Let potatoes soak anywhere from one hour to overnight. Drain potatoes and pat dry with a kitchen towel. Preheat oven to 425. Place potatoes and rice flour in a large bag and shake until coated. Remove excess flour and spread evenly on a baking sheet. Coat both sides of potatoes generously with cooking spray. Bake for 15 minutes, turn and bake for another ten minutes. Enjoy!
*This can feed anywhere between two and five people, depending on how hungry they are.
For the sauce:
1/2 cup greek yogurt (any fat percentage will do)
1/4 t kosher salt
2T creamy gorgonzola cheese
1T very finely chopped red onion
Let cheese come to room temperature. Mix all ingredients together with a fork.
*Thin the sauce out with milk if you're that kind of person. Personally, I like to schmear a tower of sauce on top of each fry. In fact, I cut the potatoes into half moons to increase their surface area...
5 comments:
Delicious! I'm always a blue cheese kinda' gal [over ranch] when it comes to dipping. I love that these potato wedges look like they've been deep fried they're so crispy, but they're not! Must try them at some point. Do you think I could substitute for the rice flour with something a bit more basic? Not sure if I'll be able to run out to the store before I need to satisfy my craving for this. [I've got two large sweet potatoes on the counter just begging to be used in this]
Corn starch will do just fine or you can always come by and borrow some white rice flour from me!
Ah! I'm glad for the comment about the rice flour! I searched my local Earth Fare and only found brown rice flour. I will try the cornstarch - and I'm making these with some amazing purple sweet potatoes from the farmers market. :)
YUM! Let me know how they turn out- I love purple sweet potatoes!
Thanks to the admin for sharing your above recipe with us . I really like to provide my kids sweet potato fries at their breakfast item. They all are very much like to eat this. It also help them for getting calories which is really helpful for them.
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