Munchy Monday: Sweet Potato Fries

While the first official day of fall is swiftly approaching, it still feels a lot like summer around these parts. Right now, while I wish the temps were a little cooler, I know that when it's January and my skin is dry and I've been wearing snow boots for three months, I'll feel a little different.

So tonight I decide to embrace and enjoy the Dog Days of Summer by grilling and making one of our favorite side dishes. Sweet potato fries!

I first made these fries several years ago for a "Big Fish" circus-themed surprise party for my brother and they were a hit! I have since made them at least once a month, at the request of my husband.  Also, I feel like sweet potato fries are pretty trendy right now. I've seen them on the menu of many gourmet burger joints and even at some fast food places. At at a fraction of the calories of regular fries, that's a trend I'm happy to follow.

Grocery List 

2-3 medium sized sweet potatoes (Serves two people, easily) 

2-3 TB Spoons Olive Oil (Just enough for tossing) 

2-3 TB Spoon Minced Garlic 

Fresh Crushed Pepper, to taste 

Kosher Salt, to taste 

First,  get yourself some sweet potatoes. For this batch, I went for the garnet variety, mostly because I think the color is pretty. I like food to look as good as it tastes and these red beauties look delicious! But if you want to get technical, garnet sweet potatoes have a more tender skin that's perfect to leave on. No need to peel! Easy-peasy! 

Pre-heat your oven to 450 degrees. Scrub the potatoes really well and cut into 1/4 inch fries. I prefer a thicker steak fry shape, but feel free to cut thinner if that's your style. 

Throw cut potatoes in a medium sized bowl and toss with oil, salt, pepper and garlic. Then, arrange them on a cookie sheet. Be careful not to crowd the fries and layer them one fry deep. 

 Now, technically you're supposed to line your cookie sheet with parchment paper, but I usually don't. Why, you ask? Because it's one extra step that I usually forget. I've done it both ways and the only benefit I can see to parchment paper is that the fries don't stick as much to the tray. However, I usually stir mine pretty frequently, so I don't really have that issue anyway. I leave it up to you to choose your own adventure!! 

Put your fries in the oven for about 20 minutes on the center rack. I like to stir and turn mine about every 5-7 minutes. Cook until fries are golden brown and tender.

I wish computers had Smell-o-Vision. Seriously.  Now, you're going to want to let these babies cool for 5 minutes before you serve them, so people don't, you know, burn their mouths off their faces and curse you and your family for a thousand years. 

There you have it. Tonight's menu also included grilled brats, Olathe sweet corn and fresh sun tea. I think the Dog Days of Summer would approve.