Something Square: Gingered Sweet Potato Cubes

Chase and I were at the grocery store shopping for Thanksgiving dinner when we bought a beautiful sweet potato on a whim. We had no need for another dish at Thanksgiving, but that was no reason to pass up a good potato.

A week later I did this to the potato. (And a week later I wrote about it.) It was delicious.

Happy cooking!

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Gingered Sweet Potato Cubes

Ingredients

1 large sweet potato

4 Tbsp olive oil

2 Tbsp brown sugar (loosely packed)

½ Tbsp finely chopped fresh ginger

⅛ tsp pepper

⅛ tsp salt

Dash of cinnamon

Di

rections

1. Preheat the oven to 350 degrees.

2. Peel the sweet potato. Make sure to peel off the palest part of the potato, just inside the skin. It stays tough if cooked.

3. Chop the potato into half inch cubes.

4. In a medium bowl, whisk together oil, sugar, ginger, pepper, salt and cinnamon.

5. Toss the sweet potatoes in the mixture to coat.

6. Spread the potatoes on an ungreased cookie sheet in a single layer.

7. Cook for about 15 minutes until fork-soft. Enjoy.

Pretty chopped potato.

Good flavors together.

Happy cooking!

Something Old: Sweet Potato Fries

While at the grocery store the other day, my dad and I encountered the biggest sweet potatoes I've ever seen. They could have been used as footballs.

We refrained from doing that (I was tempted), but they reminded me that Chase and I haven't made sweet potato fries in far too long. We haven't made them yet, but I'm looking for a soup recipe to make this week and realized that these fries would be great served beside a cream-based soup. They're not just good for burgers and barbecue!

And since they're baked, not fried, they're good for you, right? ;)

Keep warm and keep cooking!

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Sweet Potato Fries February 8, 2010

Ingredients

2 large sweet potatoes

1 tsp salt

1 tsp pepper

1 tsp cinnamon

4 Tbsp vegetable oil

Directions

1. Preheat the oven to 425 degrees.

2. Peel any large eyes from the potatoes. If you don't like skins on your fries, peel the whole potato.

3. Slice the potatoes into long wedges of about the same size. Sweet potatoes are hard, so use a large knife and be careful when cutting them.

4. Mix the oil and spices in a large mixing bowl.

5. Add about a third of the potato slices to the mixing bowl and toss carefully with a large spoon until the slices are covered. Move the slices to a cookie sheet that has been coated with cooking spray.

6. Repeat with the rest of the potatoes. Make sure the slices are not touching on the cookie sheet, using two sheets if necessary (both sheets can go in the oven at the same time).

7. Bake for 25-30 minutes, turning the potato slices halfway through cooking.

8. Remove from oven and sprinkle with extra salt while still hot. Serve and enjoy.

Something Extra: Battered French Fries

I've always wondered how restaurants get their french fries so crispy. Turns out, the answer lies in something you do to just about anything else you'd deep fry: batter it!

Chase and I came across this recipe a couple of weeks ago, and that's when the light bulb turned on. We loved the idea, but we also love making things our own way (spice experimenting!) Here, with our modifications, is the recipe for Battered French Fries.

Happy cooking!

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Battered French Fries

Ingredients

2 medium potatoes

1-2 cups vegetable oil (depending on your skillet's depth)

1 cup flour

1 tsp McCormick's Salt-Free All Purpose Potato Seasoning

½ tsp salt

¼ tsp pepper

⅛ tsp garlic powder

approx. 1 cup water

Directions

1. Wash potatoes, then slice into medium-thick wedges (think Red Robin fries).

2. Heat oil in skillet to medium-high.

3. While the oil is heating, combine dry ingredients in a bowl. Gradually add water and stir until the batter is about the consistency of ranch dressing.

4. Place a handful of the sliced potatoes into the batter and toss to coat.

5. Using tongs, carefully lift the slices one at a time out of the batter and drop them into the oil. If the oil is hot enough, it will give a satisfying sizzle. Continue adding slices until the skillet is full but not overcrowded. It is important to add the slices one at a time so they don't fry together into one giant french fry.

6. When the fries are golden brown, use the tongs to remove them from the skillet. Place them on a paper towel to collect excess oil, and sprinkle with an extra pinch of salt.

7. Repeat until all potato slices have been fried. You may have to add extra oil to the skillet during this process.

8. Serve and enjoy.

Sliced potatoes.

Into the batter ...

... then into the pan!

Golden brown and ready for ketchup!

Happy cooking!