As I mentioned previously, I paired my crab cakes and pesto aioli with a side of sweet potato fries. For some strange reason, the food I most craved and missed while in London was sweet potato fries, a need that I have since satisfied on far too many occasions. These suckers are subtly sweet and highly addictive, especially with that aioli. I also aspire to dip them in a Buns-style chipotle mayo some time in the near future. Yes, I have big dreams. Big ole’ sweet potato dreams.
I should probably mention that these fries aren’t. Fried, that is. My pantry’s lack of vegetable/canola oil aside, I just can’t bring myself to fill up one of my pots with an obscene amount of oil that will inevitably end up all over our still-relatively-clean kitchen. My friend burned down her kitchen in a French Fry Frying Incident, so I just can’t take that chance.
Sweet Potato Fries:
two to three large sweet potatoes
1 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. cumin
1/2 tsp. cinnamon
ground sea salt & black pepper to taste
Trader Joe’s everyday seasoning, if you have it
1) Slice potatoes into French fry-like pieces, trying to keep them as uniform as possible.
2) In a bowl, toss the potatoes with a few tablespoons of olive oil and the spices.
3) Arrange potatoes in a thin layer on a baking sheet.
4) Bake at 425 degrees for about 40 minutes in the middle of the oven. Crank up the heat to 475 degrees and move the rack to the top of the oven. Bake for another 5 or so minutes, until crispy on the outside.
You probably ought to double or triple this recipe, while you’re at it. They won’t last long.