Yuuuuuuuuuum. Okay people, first off, get the normal idea of ‘french fries’ out of your head right now. These are not white potatoes, to begin with, and they are not fried, secondly. There is no crispy exterior and fluffy interior. Instead, what we have are tender, sweet, almost maple-y slices of sweet potato, complimented beautifully by a little salt and savory paprika. Stick form, so you can eat it with your fingers, but you won’t be dunking these in ketchup. Oh no. We do one better here. Raspberry sauce. Late last summer I made these with sweet potatoes and raspberries straight from the garden. It doesn’t get much better than that!
- Olive oil, for tossing
- 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips.
- Salt and pepper to taste
- 1/4 tsp garlic powder, more or less
- 1/2 teaspoon paprika
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with your seasonings and toss again. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, about 20 minutes, turning once. Let cool 5 to 10 minutes before serving.
For the raspberry sauce, I kind of wing it. For your sakes though, I will try to be more specific and hope I’m right.
- 1 cup fresh or frozen raspberries
- 3 tablespoons sugar, or to taste
- 1 tablespoon corn starch mixed with enough water to look the consistency of cream.
Mash the raspberries and cook in a small saucepan until it begins to bubble. Strain through cheesecloth or a sieve to remove all the seeds. Return to saucepan and add sugar and corn starch. Bring to a simmer and let thicken slightly; this should only take a minute. Remove from heat. It will continue to thicken as it cools. This doesn’t make a large amount, as I am the only member of my family who wanted to try this! Next time I think I’ll add a splash of orange juice or some zest perhaps. That sounds marvelous.