Here's a healthy take on the oh so evil french fry. Instead of frying, I baked them and instead of using russet potatoes, I used sweet potatoes. Though they're not as crispy as the real thing, they're every bit as tasty. On the plus side, sweet potatoes are very nutritionally balanced. I prefer this method to busting out the Fry Daddy any day (just another one of my single-tasking kitchen appliances that's permanently in hibernation, sigh!). For this appetizer, I sliced up two large sweet potatoes, drizzled them with olive oil, fresh thyme, chili powder, cracked pepper and sea salt. I baked these at 400 degrees for about 40 minutes, making sure to check on them at ten minute intervals. Once they were golden brown, I tossed them with some more sea salt and some chopped parsley. Some sauted garlic would have been good too, now that I think of it. To accompany the fries, I roasted up a red bell pepper and gave it a whirl in the food processer with some homemade yogurt cheese. Creamy and sweet. Since I'm a huge mustard fan, I also served it with whole grain, dijon and plain ol' yellow mustard. These were very well received by B and me. Neither of us can ever pass up the sweet potato fries when we're at the Father's Office or The Counter (both have excellent sweet potato fries).
*Is it just me or do french fries made from sweet potatoes just not seem like junk food?*