Monday, August 13, 2007

Sweet Potato and Ginger fries

Potatoes are one of my favourite vegetables. I can eat them boiled, fried, baked, name it. I am a true North American who just loves her starch. The latest potato dish I just discovered from watching a local Montreal cooking show is baked sweet potato fries. Surprisingly enough, the sweet potato (also known as Yam in the US) is rich in fiber, vitamin A, C and B6, just like the regular white potato. Something to feel good about when eating your next set of fries. Not only are they good for you, but sweet potatoes are extremely flavourful. Kids actually love them too. There's an idea of a side dish no one will fuss about.

Recipe "au pif":
3 medium-sized sweet potatoes cut in 1 inch thick wedges
3 stalks of finely chopped scallions
1 1/2 tsp of finely grated ginger
1/2 tsp of tabasco sauce
4 tbsp of canola or olive oil
1/2 tsp of ground pepper
a pinch of coarse salt


Preheat oven at 350F.
In a medium-sized bowl mix all ingredients (except salt and pepper) together with your hands until all wedges are completely covered with oil, scallions and ginger.
Lay the sweet potato wedges on a wide cookie sheet.
Let bake for about 45-50 minutes, turning potatoes over once to bake each side evenly.
At the end of baking, set the oven to BROIL for 2 minutes until some of the edges of the potates are almost burned crisp.
Sprinkle over fries the ground pepper and the coarse salt.


These fries are great accompanying vegetables to a fish (Fish and Chips!) and meat dish.

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