I am a very late adopter to the sweet potato fry craze. Sarah has been raving about them for years, after all, but apparently I’ve been turning a deaf ear. For some reason, they just never intrigued me. Until now. I made a batch of them last week, and then last night. When I made them last week, I served them alongside burgers. Nick mentioned something about them not being “regular” fries and pushed them to the side. The Ex happened to be here and said something about me trying to be sneaky and fool them into thinking they were regular fries. If I was, I was clearly unsuccessful, because none of them ate them. (Editing to add: Nick ate ONE of the sweet potato fries last night – hurrah!) No matter. I polished them off myself over the next few days because I happen to love them. And better still, my old personal trainer would wholeheartedly endorse them, which is a good thing. I’d much rather eat without the guilt.
So it’s Thursday night, which means I’m outta here until Sunday. This weekend brings a date with one of my favorite peeps Saturday night, and a day trip with the kids and friends on Sunday. ‘Tis another weekend full of friends, family and fun – hope yours is just as fabulous!
Sweet Potato Fries
Recipe courtesy of Cate O’Malley
Three sweet potatoes
Extra virgin olive oil
seasoning of your choice (I used kosher salt, freshly ground black pepper, paprika, garlic powder and brown sugar)
Preheat oven to 450F. Scrub sweet potatoes (I don’t peel) and cut off a little from both ends. Cut the sweet potatoes in half lengthwise, and then again, and again and again until you have nice matchstick size fries. Lay on baking sheet and drizzle with extra virgin olive oil. Sprinkle seasonings over the fries and, using your hands, mix thoroughly so oil and seasonings are evenly distributed on fries. Spread the fries in a single layer and bake for approximately 25 minutes.Creme Brulee Frappuccino, Embrace the Camera, Starbucks, sweet potato fries