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Sweet Potato Fries – Nummy Beta Carotene! 

Sweet Potato Fries – Nummy Beta Carotene! 

Hi. I’m a beta carotene addict. Well, not so bad that I have orange skin (it can happen people!), but orange vegetables/tubers strike a happy note for me. One of my favorite sources of bc are sweet potato fries. I’ve been working on a baked version and I think I’m there!

I use 2-3 sweet potatoes (about 1 1/2 pounds or so). Preheat the oven to 425 degrees. Scrub and peel the sweet potatoes and cut to desired size (thinner fries get crisper, thicker fries are less so). Place the fries into a gallon-sized zipper-type bag and add 1-2 tablespoons of olive oil, close the bag, and squish around the bag until the sweet potatoes are well coated.  

Open the bag and add about 1/4 c. of flour (rice flour can be substituted if you need to go gluten free), re-close the bag and coat the fries. Pour the fries onto a baking sheet lined with a silicone liner (You still don’t have one? What are you waiting for?!?) and spread them evenly in pan. Because of the sugar content of sweet potatoes, they will stick to untreated or unlined pan. Parchment paper or nonstick spray would work – foil should be sprayed with nonstick spray as well. Season to your preference. I grind sea salt and cinnamon over them – mmmmmm! (Side note: you’re not really surprised my salt and pepper grinders are Disney-fyed, are you?)

 Bake at 425 degrees for 25-30 minutes (depending on how thick cut you made them). Check on them after 15 minutes and turn them – adjust time as needed. Serve hot with your favorite dipping sauce. 

 

 
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Posted by on February 17, 2016 in Recipe

 

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Holiday Dinner Side Dish: Squashle Sauce

Holiday Dinner Side Dish: Squashle Sauce

Did you know that squash and apples go together like cranberries and oranges? When combined, I call it “Squashle Sauce” and it is super simple to make! It is a sweet rather than savory side dish so it is a nice contrast to stuffing, green bean casserole and the like.

First you need some butternut squash and some apples – this batch had 2 medium sized squash and 4 apples, but you can adjust to however much you want to make (this was a huge batch for a large crowd!

Butternut squash - peel with veggie peeler

Butternut squash – peel with veggie peeler

After washing the produce, peel the squash with a vegetable peeler and cut it into chunks, discarding the seeds and pulp. Peel and chunk the apples, discarding the core/seeds/etc.

Put water into the bottom of a large pan to about an inch deep – add the chunked up goodies. Bring to a simmer and cover. Stir frequently – add more water if needed to keep from scorching (lower the heat!) If it is too juicy, leave the lid off to allow it to cook down.

Use a fork to test for tenderness – you want to be able to pierce the chunks easily. Once they are tender enough, use a potato masher to, well, mash them!

Add butter, brown sugar, salt, spices – I use cinnamon and pumpkin pie spice, but ginger would be a nice addition, too!

Chunks!

Chunks!

Add brown sugar, salt & spices to taste
Add brown sugar, salt & spices to taste
Continue to stir & cook until the butter is melted or it until it has an apple sauce-like consistency. (NOW do you get the name of the recipe?)  This is a great one to make a day ahead because it is easy to reheat. It can also be frozen.
Ready to eat!

Ready to eat!

 
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Posted by on November 27, 2013 in Recipe

 

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