So while winter seems to be taking a break for tonight, it wasn’t because suddenly the weather is more spring-like. If anything, it felt (and smelled) like full blown autumn. So what else was I to do than make myself some pork chops with a maple-apple glaze and some spiced sweet potato fries for dinner?
While my invented pork chops were less than stellar (honestly, a complete disaster. They both looked and tasted like dog food), I feel the need to pass along the Sweet Potato Fries recipe, because it was incredible. I took Ina Garten’s basic recipe and made a few changes, although I think that next time I will change it again. Her recipe is incredibly versatile and you can cater it to complement almost any main dish you’re cooking. Here was my variation:
Spiced Sweet Potato Fries:
2 medium peeled sweet potatoes
2 tbsp olive oil
1 tbsp granulated light brown sugar
1/2 tsp kosher salt
1/4 tsp plus more to taste fresh ground black pepper
1. Preheat oven to 425 degrees
2. Cut potatos into medium-sized wedges
3. Place wedges in a single layer on a baking sheet. Drizzle olive oil over potatoes and toss to cover wedges evenly.
4. Sprinkle brown sugar, salt, pepper, nutmeg and cinnamon over wedges. Place in over and bake for about 30 minutes, turning once.
5. Remove from oven and add more salt to taste. Serve immediately.
Ina’s original recipe is essentially the same as above minus the nutmeg and cinnamon. While what I ended up with was incredible-tasting, I would make some changes. First, I would toss the fries in the olive oil in a bowl before placing them on a pre-oiled baking sheet. The excess oil seemed to pool on the cookie sheet and I had to blot some off the fries. I would also have cut my potatoes much thinner to make them more crispy and less potato-y.
Here’s some variations I would try:
Sprinkle the wedges with McCormick Seasoned Salt (my favorite store-brand seasoned salt).
Sprinkle with a different spice such as paprika (hungarian) or cayenne.
Toss with minced garlic before spreading out on the baking sheet.
Drizzle with maple syrup, honey or brown sugar before baking.
In a nutshell, you can do anything with these babies! Not to mention they’re relatively fast cooking for a potato side and massively easy to do. Enjoy!