“Baked Spiced Sweet Potato Fries Wedges” Go Beyond the Marshmallow

From the Star Tribune, I am trying the recipe they published in today’s Taste section. The recipe is from “Mad Hungry” by Lucinda Scala Quinn.  They are in the oven as I write this.

It was a few years ago that I first ate fried sweet potatoes at the Highland Grill in St Paul. I was feeling experimental (Oh, really?) and thought that they could either taste fine or be really yucky.  When the order came, I sampled a new way to serve sweet potatoes that left the potato flavor and texture in tact.  They were not soggy, but definitely tastier than many a sad French fry that had passed for a food accompaniment to a main meal in a restaurant.  I was amazed and convinced that this would be repeatable in my kitchen. (So delusional.) Making them at home was fun, but results were inconsistent.  Too much oil in the pan and they were soggy. The cut was not right.  Then I cut them across and made flat round disks.  They were easier to flip over in the pan, but they burned so easily.

Tonight may be the turn around on making them at home.  This recipe is baked in the oven, but quick to make. What I like about the flavor of sweet potato is the idea that something good for you can be naturally sweet.  I use them in soups for color, flavor and as a thickener.  Sweet potatoes add body to a thin soup.  For anyone who is enamored or repulsed by the sweet potato traditional dish that is served in the upper Midwest on holidays – sweet potatoes and marshmallows – this recipe is a big change. Put away the nutmeg and marshmallows and switch up the flavors to taste of a spicy sweet potato. Sweet potatoes have one other really good thing going in that they cook quickly. What about a sweet potato pie?

Time to taste test the recipe – ding!  Mighty fine tasting, if you ask me. Not too greasy either.  Good with all kinds of meat dishes replacing French Fries!  Note: I used olive oil. Since I can’t leave a recipe alone I added a little bit o’ curry spice to the ingredients.  One large organic potato was used (by me) and the recommended amount of spice covered the one – just. This was enough for two people.  (This recipe calls for 4 potatoes, but it may be short on the spice portion of the recipe?)   Nonetheless, this recipe is a keeper.

The recipe can be found online – click here: Spiced Sweet Potato Wedges

Sweet potato dreams!

Your comments and recipes are welcome.

Update: Sabina made this recipe by putting the oil in a plastic bag. Then shook up the potato slices to coat with oil. Then added the spice mixture and shook some more. Clever and less time consuming than this recipe above.  If you have made too much the extra can be frozen and baked later.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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