Easy sweet potato fries instructions

Easy sweet potato fries

First peel the sweet potatoes. The peel is edible but really tough. Cut into matchsticks.

Place the sweet potato sticks into a large mixing bowl and add about 2 tablespoons of corn starch on top. Toss them so they are well coated. When you toss, you can be a little tough in your tossing. Roughing up the edges make the sweet potato fries crunchier on the outside. Toss any excess cornstarch. add two table spoons of olive oil and toss again. Add dried spices like garlic powder, onion powder, paprika black pepper and/or thyme. Minced garlic and black pepper is a family favorite. Toss again to combine evenly.

Put the fries in an air fryer and set it for “french fry mode.” About halfway through cooking, turn or toss gently, depending on your air fryer style.

If you don’t have an air fryer, you can place the fries in a preheated 450 degree (f) oven on a cookie sheet covered in parchment paper. Bake for 25-3o minutes. Turn the fries about halfway through cooking.

Fries are done when you break one open and they are soft on the inside and crispy (but not brown) on the outside.

While still warm, sprinkle sea salt on top of the fries. Let cool so they won’t burn your tongue and top with minced green onion or chopped parsley for color.

Make up some dipping sauces with BBQ sauce, mayonnaise or mustard.

Sweet potato fries are a deeply underrated food. They are delicious with the sauce or plain.

  As seen on Air Fryers Are Hot on Quora.

Sweet Potato Soup

Sweet Potato Soup Recipe

This is a Sweet Potato Festival Recipe Award Winner.

Easy to make and delicious to eat. It's great in the winter months when a nice hot bowl of soup takes the chill out of the air.

INGREDIENTS

3 large sweet potatoes

2 shallots, peeled and cut in half lengthwise

2 Tbsp olive oil

1pinch of red pepper flakes

1/2 teaspoon kosher salt

2 cloves of garlic

1 teaspoon ground sage

1/4 teaspoon ground cumin

2 cups chicken stock

1 cup water

1/8 teaspoon black pepper

4 tablespoons plain Greek yogurt

Directions

 Preheat oven to 450°F.

Peel sweet potatoes and slice them into 1/4 inch discs.

Place sweet potato slices, peeled  garlic cloves, and peeled  shallots on a large dark baking sheet.

  Drizzle with olive oil. Sprinkle with salt, thyme, and cumin. Toss until everything is well coated with olive oil and seasonings.

Roast for 15 minutes. Remove from oven and flip vegetables. Reinsert pan in oven, rotating pan. Roast another 15 to 20 minutes until browned.

 Place half roasted sweet potatoes, garlic, chicken stock and shallots in a food processor and process until smooth.

Transfer to a large bowl.

Repeat with raining vegetables and water.

Pour second batch into the bowl with the first batch. Stir to combine.

Serve  warm in bowls with a spoonful  of Greek yogurt

Notes

When selecting  sweet potatoes, try to pick  long and straight ones-they are easier to peel.

Why chicken stock and water?  To make it more about the sweet potato flavor.

Why a dark pan for roasting? The darker pan absorbs more heat and makes for better browning and the delicious taste of carmelization.

Sweet Potato French Toast

I was able to use this recipe as a demonstration at the Livingston Sweet Potato Festival and it was a hit! All the samples I gave out disappeared and then folks in the audience even asked for the leftover scraps as I was cleaning up.

Ingredients

French Toast:

6 slices of sweet potato bread

2 Tbsp. cooked sweet potato puree

4 eggs

1 cup milk

1/4 cup brown sugar

1/2 teaspoon cinnamon

Butter (for skillet and for serving)

For the filling:

1 c cooked sweet potato puree

1/4 c finely chopped walnuts (reserve some for topping)

1/4 teaspoon pumpkin pie spice

Directions

To make the batter, whip together milk, eggs, brown sugar, sweet potato puree and cinnamon.

Dip bread, one piece at a time, in the batter and coat both sides of bread. Place coated bread on a buttered skillet.

While dipping the toast pieces, be sure to stir the batter between dips – sometimes the sweet potato and spices settle at the bottom.

Repeat with other pieces of bread until the skillet is full. Work in batches until all of the French toast is made.

To serve, place one piece of French toast on the plate and spread a layer of filling. Place second layer on top. As a serving suggestion, top with a pat of butter and place a few walnuts on top for a decorative effect.

Variations

If you don’t have sweet potato bread, you can use regular toast. Texas toast makes a good substitute.

Top with maple syrup or powdered sugar makes a traditional French toast topping.

Why I would Make This Again

French toast was originally named pan Perduu meaning “lost bread,” because you can use the recipe to recover stale bread that you might otherwise have to throw away. At our house, we usually don’t have the problem of leftover bread, and if we do, it’s because it’s gone moldy, not stale. If, however, you have leftover stale bread, this works. Using sweet potato bread gives it a boost in texture and flavor.

I would make this again because not only is there a lot of flavor, you can double the batch and either freeze or refrigerate the French toast in plastic zip bags for use for quick breakfasts during the week – just pop the slice out of the bag and put it in the bread toaster.

Instant Sweet Potato Pudding Pie

This is a simple recipe that is fast, easy and very tasty.

The recipe is so easy, it’s surprising how good it tastes.

Basically, you just mix sweet potato mash into instant pudding and pour into prepared graham cracker crust.

I was able to use this recipe as a demonstration at the Livingston Sweet Potato Festival and it was a big hit! I topped it with a shot of whipped cream and all of the samples disappeared. Just to make sure I had samples that were chilled enough, I made two the day before. I took the pie I made in the demo home and it disappeared, too.

Ingredients

1/4 cup sweet potato puree

1/2 tsp pumpkin pie spice

1 box instant vanilla pudding mix

1 1/2 cups cold milk

1 premade graham cracker pie crust

1 oz. chopped pecans (optional)

1 can whipped cream (optional)

Directions

Mix together sweet potato puree, spices and milk first until well combined. Do this before adding the pudding mix because once you add the pudding mix, it starts to set up quickly.

Stir in the pudding mix and pour into crust.

Chill covered in the refrigerator for a couple of hours to let the pie set up.

I like leaving the pie in the fridge overnight so that the crust softens up some and isn’t so crumbly.

When serving, top with chopped pecans and whipped cream, if desired.

Why I would Make This Again

This is a very easy dessert and with careful selection of the ingredients, you can get the calories a lot lower than, say, a cheesecake. By not using all the milk, you can also get a firmer pie with some people prefer. I like to make this when there’s a last-minute invitation to a dinner or party where I want to bring a quick and easy dish. Plus the dry ingredients keep in the cupboard for awhile so you always have them in reserve.

Variations

Use a chocolate pie crust for a different flavor.

Cut graham cracker triangles and place in each piece of pie for a decoration.

The swirl: Sweet potatoes come in different varieties. Make two batches of sweet potato puree out of orange sweet potatoes and yellow sweet potatoes, then split the milk and pudding mix in half to make two batches – swirl the yellow and orange batches in the crust to make a neat special effect.

Baked Potato Bar - The Cure for the Potluck Blahs

Sometimes, getting invited to a potluck dinner can seem like a burden. You may not be sure what to bring and what everybody likes to eat. Then there's the question of how much to make.
Try a potato bar to go.

If you have  crockpot, pack the potatoes in the crockpot and serve right out of the pot. The crockpot keeps things warm and, even if you don't plug it in, it and the potatoes will mutually insulate each other, meaning the taters are kept at a pleasant serving temperature without going cold.

Russet potatoes are great for this because they come out light and fluffy.

Variations
Try a sweet potato bar. This can mean throwing some sweet potatoes in when you bake the regular potatoes. The alternative is to make it an all-sweet potato bar for desserts. Set up toppings of brown sugar, whipped cream, chocolate sprinkles, ground bits of candy, etc.

Why I Would Make This Again
Not only is it a big, spectacular hit for a reasonable expense, but the leftovers are helpful too (assuming you have any). The potatoes can be cut up into a morning breakfast burrito, for example.

History In The Making
Want to know a short history of the origins of the humble potato? Check out this answer on Quora - https://www.quora.com/What-is-the-origin-of-potatoes