February 28, 2013

Sweet Potato + Lime

 Discovered recently, during a time at which two sweet potatoes were languishing on the counter, while at the same time, some key limes (a 99-cent store find) were begging to be used in more savory ways, this is the best combination I've come up with in a long time, or possibly ever. They're that good. 

Sweet & savory, salty, peppery, sweet potato fries, topped with lime juice.
Better than curly fries, and for me, that's really sayin' somethin'. (curse you, curly fries! my downfall, my weakness...)

These are so simple to make that it's hard to write it down as a recipe; it's more like, you just use up what you've got, and you chop it up to the size you want; it's more of a feeling, a hankering for something oven-roasted & tangy at the same time.

The few ingredients needed are: peanut oil, sweet potatoes, salt, pepper, garlic powder, and any other spices you might like. I like a sprinkling of red pepper - just enough to give a bit of a bite. Peanut oil is the essential part here - it has a richer flavor than most other oils, and can tolerate high temps without scorching. 

So, the recipe already:  

Sweet Potato Fries
w/ Lime

Heat oven to 400F.  Grease a large baking pan lightly with peanut oil. 
Slice two sweet potatoes into 1/2 inch rounds.
Chop each round into1/2 inch wide sticks to resemble fries.
Place sticks in pan; spread in an even layer.
Drizzle more peanut oil over sticks; toss gently to coat.
Top with salt & pepper, and any other seasonings; red pepper is good.
Roast for 30 minutes, flip sweet potato sticks over, top with more salt & pepper, and garlic powder.
Roast 35 minutes more, or until fries are done. They should be tender and, if you're lucky, somewhat caramelized.

Devour warm, with lime wedges for serving.     

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