After having made sweet potato "fries" in the oven twice before, I liked them a lot, but this version is definitely the bomb.
I had the urge to grill some fish last night and I wanted to use a sweet-hot marinade reminiscent of some wonderful grilled wild caught (by Jeff) salmon that we enjoyed at Jeff & Amy's last summer. I knew that the marinade was a combination of chipotle peppers in adobo sauce and honey. The rest of the ingredients were a toss-up. I was thinking fresh ginger (?) and maybe some citrus juice (?) and probably cilantro (?). I used the two main ingredients, added some o.j., soy sauce, fresh squeezed lemon juice, fresh cilantro, fresh parsley and some sliced scallions. I marinated wild salmon and wild lake trout and grilled it. It was moist and delicious (especially the trout) however, I am refining that recipe and method and will post it later! I want to make extra marinade, cook it and drizzle it all over the place. Work in progress.
So, what does that have to do with these potatoes? Well, I thought a spicy-sweet-hot potato would be a perfect side for the fish, so I had this vision in my head (it's really crowded up there) of an awesome photo of curried sweet potato fries, found on Pinterest, (from joythebaker.com). I didn't even pull up the recipe but I knew that sweet potatoes and curry would be a kick-a_ _ combo. I did remember that she used egg whites and I was just going to roll with olive oil and spices so I went to town on the potatoes and the result was friggin' awesome (is awesome the most over-used word in the English language?). Now, officially introducing a new KPK standard (and not too typical of my usual flavors) . . Here's the recipe ... be sure to adjust and tweak to your liking - I think you can go crazy with spicing variations:
Hot & Spicy Roasted Sweet Potato "Fries"
3 smallish or medium sweet potatoes OR 2 large OR 1 HUGE (LOL)
(enough to lay out in a single layer on an 11 x 17 sheet pan)
olive oil - a few tablespoons
curry powder - about 1/2 teaspoon or to taste
dried ginger (powder) - about 1/4 teaspoon or to taste
ground cayenne pepper - about 1/4 teaspoon or to taste
light brown sugar - about 1 heaping tablespoon
kosher salt - to taste
freshly ground black pepper - to taste
Scrub the heck out of the potatoes cuz you're leaving the skins on. Pat them dry. Preheat the oven to 425 degrees. Using a sharp knife, cut each potato in half lengthwise. Then, with cut side down, cut each half into slices about 1/2" thick. Then, lay those slices on their sides and cut each in half vertically. Voila'! Place onto a sturdy baking sheet in a single layer. I use an 11 x 17 sheet pan . . . for everything. If you don't have any, go buy some. They're cheap and they don't warp at high heat. I know I've mentioned these many times. It's considered a "half-sheet" at the restaurant supply companies. Repeat
Repeat Repeat. LOL. Easy, Spard.
OK. Now, drizzle with olive oil, but NOT a ton, just a few tablespoons.
Sprinkle with all of the rest of the ingredients and toss well with your hands.
Place pan into your hot oven on the middle rack.
Roast for about 20 minutes. Flip fries with a spatula. Roast for another 15-20 minutes. Sprinkle with a little more kosher salt while piping hot. Let cool slightly. Garnish with some parsley or cilantro if you have it. Or not. Chow down.
Suhhhwwweeeeeeeet! . . . AND hot!