I’m home again!
It has been a little too long since “chocolate chip cookies” aired on Sweet Spree. It has also been a busy semester with limited kitchen use!
But I’m back, with sweet potato fries!
In light of previous (kind of wimpy floppy) sweet potato fries, I did my research this time. Crispness is crucial or else you’re serving up uncomfortable sticks of a Thanksgiving side dish.
Just kidding sweet potatoes, you’re my favorite.
The lessons I learned from the web:
- Coat fries with cornstarch first in order to develop a crisper coating/exterior.
- Canola, not olive (high temps, ya know).
- All the Spices.
While making these it occurred to me that I could technically make sweet potato chips and cover them in chocolate (perfection). So, keep your eyes peeled this summer for that experiment. (Yes, a potato pun, big lol).
Meanwhile I’ll be mostly living in my kitchen after our long time apart, and I guess doing a liiiitle life elsewhere as well. Enjoy the tater’ fries!
Some flavor combos to try: cumin and garlic, paprika and chili, & cinnamon and nutmeg.