Wednesday, October 26, 2011

Yet Another Stab at Sweet Potato Fries


Is there any dish or recipe you have tried again and again to tweak, having a taste in your mind but unable to quite capture it in food? For me this elusive concoction is the perfect, crispy sweet potato fry.

I will occasionally let myself indulge in them at restaurants, but the nutrition student and Paleo devotee in me knows they have achieved their crispy goodness due to a load of unhealthy vegetable oil. At home I have tried countless methods of preparation, everything from skillet-frying in coconut oil to even using almond butter as a baste for oven-frying.

While the taste is always solid, I have yet to attain the texture I'm after: unbelievably crisp on the outside, yet soft in the middle. Today I tried a new technique, and while I still feel I'm chasing perfection it was one of my best attempts to date.

Here is the method I tried out:
-Preheat oven to 450
- In a large bowl, whisk two egg whites with chili powder, salt and pepper
-Dip cut sweet potatoes in egg white, then spread in an even layer on baking sheet.


-Drizzle with olive oil and bake for 20-30 minutes, turning once.
-Finish off with a minute or two under the broiler

I served these with some honey-mustard chicken drumsticks ($1.99 this past week at Whole Foods!). Messy but delicious!

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