I finally did it! I convinced Sarah to stick around a while longer so she can share her awesomeness (it is a word according to Jack Black) with us! So now when you see posts by Sarah, you will know who she is! Take it away, Sarah!
Baked Sweet Potato Fries & My Favorite Dipping Sauces
I had the best of intentions – breastfeed for a year, homemade baby food, no juice, little sugar. My baby would be a beacon to bad eaters everywhere. Yet despite all of my hard work, I found myself repeatedly beating my head against the highchair tray. As embarrassing as it is to admit it, my 2-year-old’s diet essentially consists of meatballs, cheese puffs, and sweet potato fries. If I’m eating sweet potato fries for every meal, they’d better be good.
Start with 2 medium-sized sweet potatoes. Peel and cut into sticks. Toss with olive oil and parmesan cheese (yes, the powdery stuff your mom always used in the 80’s). It’ll stick to the outside and form a nice, buttery crust.
Spread the sticks out on a foil-lined pan and bake at 425 degrees for 25-30 minutes. You’ll want to flip them every ten minutes or so. When some of the tips start to brown you’ll know they’re ready for the show.
Now for the dipping sauces.
I know that ketchup sometimes occupies an entire food group for these little kiddos but you can do a little better than that. Of all the Canadian clichés out there this one holds true – they love their ketchup. So naturally I discovered this gem featured in a little snack shack in the Canadian Rockies. It’s simple, gourmet, and the curry powder will actually make your ketchup healthier. (No seriously, curry powder is an antioxidant, anti-inflammatory and can protect against Alzheimer’s and certain cancers. So take that, two-year-old!)
I start by mixing about a teaspoon of curry powder into a quarter cup of ketchup. You can always add from there. The ketchup masks much of the flavor so you’ll need more curry powder than you think.
And here’s one for mommy and daddy – pesto and mayo.
So simple it’s almost a joke. But this is no joke, just amazing. The very first sweet potato fry to ever enter my mouth was dipped in this combo. I was in a little restaurant owned by my uncle’s ex-wife’s husband (referred to by my uncle as his “husband-in-law” because he loves the guy so much.) Yes, my family is complicated but that doesn’t mean my food has to be. I go with a 1:1 ratio with this stuff.
I like to buy my pesto in bulk at Costco in the deli section. It browns quickly in the refrigerator so I divide it up into little freezer bags. Then I lay them out flat and freeze. Whenever I need a bit of flavor I’ll break off a little piece. It is perfect for sandwiches, scrambled eggs, pizza, even to flavor up jarred spaghetti sauce in a pinch.
These fries really are versatile and can be served with all kinds of sauces.
What are your favorite dipping sauces?
- 2 medium-sized sweet potatoes
- Olive oil
- Parmesan cheese
- Start with 2 medium-sized sweet potatoes. Peel and cut into sticks. Toss with olive oil and parmesan cheese (yes, the powdery stuff your mom always used in the 80’s). It’ll stick to the outside and form a nice, buttery crust.
- Spread the sticks out on a foil-lined pan and bake at 425 degrees for 25-30 minutes. You’ll want to flip them every ten minutes or so. When some of the tips start to brown you’ll know they’re ready for the show.
- Serve with ketchup or your favorite dipping sauce
Another interestingly, appealing, want to try it RIGHT now combination. And your idea for the pesto is going to save me! Why did I not think of that? Thanks again, Sarah – can’t wait until next time!