November graced us with it’s presence yesterday, and along with it the approach of one of the best holidays of the year: Thanksgiving. From now until the big day, look for my recipes and posts to take on a seasonal twist—I’ll incorporate items you’d find on the traditional Thanksgiving table, but in a new way. Hopefully they will help you put a fresh spin on one of the best opportunities to experiment with new foods for family and friends.
To get the ball rolling, I made one of my favorite (and healthier) snacks for this week’s Fantasy Football Fuel: sweet potato fries. Since these are baked in the oven, they aren’t quite as crispy as traditional fries, but I’ve found some ways to make them really delicious. I highly encourage you to give them a try—I promise they’re irresistible.
For this recipe you’l need:
Olive Oil to Coat Fries
Caribbean Jerk Seasoning
A Touch of Honey (think a tablespoon or less)
Here’s the easiest way to cut the sweet potatoes into fry-size.
First, cut off the top and bottom.
Next, cut the potato in half, lengthwise.
Then cut each half into strips, about 3/4 inch wide.
Cut each strip in half.
Put the fries in a bowl with seasoning, oil and honey and toss to coat.
Here’s a secret: use a cooling rack on top of a rimmed cookie sheet to allow air to circulate between the fries.
Place the fries on the rack, allowing for as much room to breathe between fries as possible.
Bake at 400 degrees for 20-30 minutes or until they begin to shrivel up a bit. Serve warm with your favorite dipping sauce.