Make sweet potato fries in the oven without mess. Simply slice potatoes into thin sticks, coat with oil and salt, and bake at a high temperature until crisp and brown. Forget catsup. Dip the slightly sweet fries into Jade Sichuan Peanut Sauce. The sweet fries with the spicy sauce make an addictive pair. Try them as a Thanksgiving appetizer. Or serve with roast chicken or the satay burger.
Sweet Potato Fries with Jade Sichuan Peanut Sauce
Choose sweet potatoes with drier interior rather than those with deep orange, moist flesh (sometimes mistakenly called yams). The moister sweet potatoes may not crisp up however they will still be delicious with the spicy peanut sauce. At the farmers’ market I bought Japanese sweet potatoes. Their ivory-colored flesh baked into crisp dry fries. You can also use russet potatoes.
Serves 3 or 4 as a side dish, 6 to 8 as an appetizer
2 sweet potatoes or russet potatoes (about 8 oz. each)
3 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1. Preheat oven to 425°F. Scrub potatoes. Cut potatoes lengthwise into 1/2-inch thick sticks. Try to cut all pieces so they are all the same thickness so they will cook more evenly.
2. In a 10-by 15-inch (or larger) baking pan combine oil, salt, pepper, and potato sticks. With your hands, toss potatoes with oil until coated. Spread potato sticks out in a single layer and arrange them so they are slightly apart in pan.
3. Bake in the preheated 425°F oven until potatoes are crisp and browned, 30 to 40 minutes. With a wide spatula, scrape fries off pan and place in serving dish. Offer Jade Sichuan Peanut Sauce to dip fries in.
[...] Need some quick ideas? Instead of marshmallows with sweet potatoes, consider baking small whole sweet potatoes in their skins until soft and tender. Slash potatoes open and push in ends gently to open slit and expose the sweet flesh. Drizzle spicy JADE Sichuan Peanut Sauce into the potato. Or for another variation try Sweet Potato Fries with JADE Sichuan Peanut Sauce. [...]