I don’t know about you, but when I think of all the delicious treats on a Thanksgiving table, sweet potatoes covered with toasty marshmallows never pops into my mind.
The idea of orange, sweet mush kind of makes my stomach churn.
Before you all go unfollowing the blog, let me say that to each their own and I have no ill will towards those who are devout lovers of the sweet potato as we know it in Thanksgiving terms.
Since this is my first Thanksgiving dinner that I have full control of, I have the liberty to take the traditional dishes that I don’t happen to love and make them my own.
Don’t worry sweet potato lovers, that little root veggie will not be absent from my turkey day table.
It is just taking over a new form. A baked sweet potato fry form.
And if all goes according to plan it will have a cranberry sauce aoli to accompany it.
Worried that these guys wouldn’t turn out right on the actual day, I made them last week for me and Wesley to sample.
I don’t know much, but I know these are going to be a big hit.
So if you have an ingredient you don’t love, join me in thinking outside the box.
You will need…
Olive oil for tossing
5 sweet potatoes (the orange/red, not the white because I’ve made this mistake once before) peeled and sliced into ¼ inch long slices then ¼ inch wide strips
1 tablespoon sea salt
½ tablespoon black pepper
½ tablespoon garlic powder
½ tablespoon paprika
Start by preheating your oven to 450 degrees F.
In a large bowl (note that the bowl I used is not large because I have issues) toss together the sweet potatoes with just enough oil to coat them.
Sprinkle them with the mixed spices.
Spread the potatoes in a single layer on a baking sheet (preferably lined with parchment paper) and be sure not to overcrowd them.
Bake until the sweet potatoes are tender and golden brown, turning occasionally for about 20 minutes.
Let the fries cool for 5 to 10 minutes and serve with your favorite dipping sauces.
What interesting things will be on YOUR Thanksgiving table?
Love and Beer Floats