These Sweeties Are Beautiful and Luscious
Some burger joints now serve sweet potato fries. At 5 Star, they come to the table standing up in a cute wire container, and, if you choose, they’ll share the space with their cousins, the Idaho fries.
When I came upon a recipe for an oven-baked version, I thought: Why not? I rub potatoes and vegetables in oil and spices and bake them with good results. But these sweeties get an extra coating of balsamic vinegar, butter, and brown sugar designed to give them a crusty, caramelized outside and creamy interior.
Ingredients for the coating of Roasted Sweet Potato Fries
Cut in wedges or long, slender pieces.
Any Way You Slice Them, They’re a Cut Above
The recipe used the word “wedges” in describing the cut. But I experimented, cutting them into both wide strips and long, narrow ones. In the end, both tasted the same, though I preferred the slender ones for looks and more surface crunch.
I was surprised at how easy this recipe came together, even the cleanup was a breeze. Lining the baking sheet with parchment paper (as I did), or foil, makes the difference.
Ready for the oven
To Dip or Not to Dip, That is the Question
A dipping sauce isn’t necessary, but it can give a creamy, spicy touch. It also slows down eating, so the fries don’t disappear as fast. Just combine ¼ cup each of mayo and sour cream (or yogurt) and add Sriracha to taste. Or mix together some sour cream and ketchup with hot sauce.
Roasted Sweet Potato Fries
Ingredients:
- 1/3 cup balsamic vinegar
- 1/4 cup (packed) brown sugar
- 3 Tbs. unsalted butter
- 2 tsp. coarse, flaky sea salt
- 1 tsp. red pepper flakes
- 2 Tbs. water
- 6 med. sweet potatoes, peeled, cut lengthwise into 8 wedges
Directions:
Heat oven to 400 degrees. In a large saucepan over high heat, combine vinegar, sugar, butter, salt, red pepper flakes and water, bringing to a boil.
Remove pan from heat and add potato wedges, tossing to coat with mixture.
Spread wedges evenly on parchment-lined (or foil) rimmed baking sheet. Roast (turning at least once) for 45 minutes or until potatoes are tender and glaze thickens. Remove from oven and sprinkle with additional salt, if desired. Recipe may be halved. (Slightly adapted from: A Southerly Course)
