Fall weather usually means lots of carotene rich foods - pumpkin, winter squash, and of course sweet potatoes!
Yes, sweet potatoes are healthier for you than other potatoes but don't let that be the only reason you try these baked treats. Less mess, less fuss and great crispiness to dunk in your favorite condiment. How can you go wrong?
The natural sweetness of this tuber doesn't really need any gilding for my liking, which is why it is paired with a spicy aioli to balance out its caramelized goodness.
A few notes on preparation. 1) Do pay attention to cutting your fries as uniformly as possible to ensure even cooking. 2) Coat them well in olive oil, using your hands to massage them all and make sure your slices are separated into individual fries. 3) Ensure they are distributed in a single layer on your baking sheet and not too closely together. These important steps will lead to first time success and happy diners!
As the wine manager at the co-op, I've got several requests for wine pairings with recipes, so here are my suggestions: For a red choose a fruit forward wine such as Merlot or Grenache (Garnacha); any rose with strawberry notes would pair well too. The starchy sweetness of these carotene rich foods calls for fuller bodied whites such as Vouvray (Chenin Blanc) or an Auslese (semi-dry) Riesling.
Yes, sweet potatoes are healthier for you than other potatoes but don't let that be the only reason you try these baked treats. Less mess, less fuss and great crispiness to dunk in your favorite condiment. How can you go wrong?
The natural sweetness of this tuber doesn't really need any gilding for my liking, which is why it is paired with a spicy aioli to balance out its caramelized goodness.
A few notes on preparation. 1) Do pay attention to cutting your fries as uniformly as possible to ensure even cooking. 2) Coat them well in olive oil, using your hands to massage them all and make sure your slices are separated into individual fries. 3) Ensure they are distributed in a single layer on your baking sheet and not too closely together. These important steps will lead to first time success and happy diners!
As the wine manager at the co-op, I've got several requests for wine pairings with recipes, so here are my suggestions: For a red choose a fruit forward wine such as Merlot or Grenache (Garnacha); any rose with strawberry notes would pair well too. The starchy sweetness of these carotene rich foods calls for fuller bodied whites such as Vouvray (Chenin Blanc) or an Auslese (semi-dry) Riesling.