French Fries, you glorious hand cut sticks of starchy goodness, I mourn the passing of our relationship. I see you, and I want you. I remember all the good times that we used to have together. Sometimes we'd even bring malt vinegar into the mix just to spice things up. But things have changed, and they can never go back to the way they were. I know that I can't have you. You're one seriously toxic MotherFather.
One of the things that I find extremely helpful in regards to sticking to my anti-inflammatory diet is focusing on what I *can* eat instead of what I can't. And while I may not be able to eat potatoes, I sure can put away a mess of sweet potatoes. I love those things!!
So I'd like to share this recipe with you. I am very proud to say that I came up with it all by myself :-)
Baked Curried Sweet Potato Fries
3 medium sweet potatoes or yams
olive oil
1minced shallot
1-2 Tbsp minced garlic
1 Tbsp fresh ginger
2 heaping tsp curry powder
1 tsp smoked paprika
1 Tbsp honey
salt & pepper to taste
pinch chili flakes
Pre-heat oven to 425 degrees.
2) Wash the sweet potatoes, but do not remove the peel. Slice them up into thin strips, or whatever shape you want your fries. I personally try to leave some peel on as many as possible.
3) Mix the shallot, garlic, ginger, curry, paprika, honey, salt, pepper, and chili flakes into a mixing bowl that is big enough to accommodate the sweet potatoes (which you will add later).
4) Add olive oil while stirring until the glaze is fully incorporated. This will probably be a 1/4 cup or maybe less. I don't know--I just eyeball it.
5) Mix in the sweet potatoes until they are fully coated.
6) Place them in a SINGLE LAYER onto a baking sheet and cook for about 30 minutes. The single layer is important in ensuring that your fries are crispy. You might have to use a couple of baking sheets or do it in batches. If you don't arrange them in a single layer they will still taste delicious, but they won't be crispy.
3 medium sweet potatoes or yams
olive oil
1minced shallot
1-2 Tbsp minced garlic
1 Tbsp fresh ginger
2 heaping tsp curry powder
1 tsp smoked paprika
1 Tbsp honey
salt & pepper to taste
pinch chili flakes
Pre-heat oven to 425 degrees.
2) Wash the sweet potatoes, but do not remove the peel. Slice them up into thin strips, or whatever shape you want your fries. I personally try to leave some peel on as many as possible.
3) Mix the shallot, garlic, ginger, curry, paprika, honey, salt, pepper, and chili flakes into a mixing bowl that is big enough to accommodate the sweet potatoes (which you will add later).
4) Add olive oil while stirring until the glaze is fully incorporated. This will probably be a 1/4 cup or maybe less. I don't know--I just eyeball it.
5) Mix in the sweet potatoes until they are fully coated.
6) Place them in a SINGLE LAYER onto a baking sheet and cook for about 30 minutes. The single layer is important in ensuring that your fries are crispy. You might have to use a couple of baking sheets or do it in batches. If you don't arrange them in a single layer they will still taste delicious, but they won't be crispy.
I snagged this photo from What We Need is Here since I didn't take a picture of mine last time I made them. I particularly like the cut of these because you get peel all the way around each slice.
Next time I'll share my recipe for Wild Rice Vegetable Biryani :-)
Im sorry. Ive made you watch me eat french fries. :(
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