Sweet Potato Steak Fries With Crunchy Spices Recipes

SWEET POTATO STEAK FRIES

Steps:

• Cut sweet potatoes 1/2 inch thick lenghthwise strips,place in a large bowl.
• Add oil and toss to coat,Put on a greased cookie sheet.
• Bake at 400 for 15 minutes, turn over.
• Bake another 15 minutes or until tender and golden brown.
• Sprinkle with parsley and salt.
• Substitutes;1 teaspoon dried oregano,basil or thyme leaves for fresh parsley.

SWEET POTATO STEAK WITH TENDERLOIN "STEAK FRIES"

Steps:

• First make your sweet potato sauce. Using a vegetable juicer, juice 6 sweet potatoes, cut into small pieces, skin left on. Once you have enough juice, about 3 1/2 cups, let it stand for about 4 hours. This will allow much of the potato starch in the juice to settle. Trim 1 large sweet potato and cut it into hockey puck size sections. Trim sides. Rub the potato steaks with a bit of the grapeseed oil and season with salt and pepper. Place steaks on a grill pan and mark. Take your sliced filet mignon, season with salt and pepper, and sprinkle the steak fries with the Wondra flour. Transfer to a hot saute pan with tablespoon grapeseed oil. Saute steak fries until well browned and transfer to a plate lined with paper towels, and let rest for 2 to 3 minutes. Next transfer the potato steaks to a foil lined baking sheet. Bake potato steaks until tender in a preheated 350 degree oven. While the potatoes are baking, strain the sweet potato juice into a saucepan over medium heat. Reduce the sauce until you have only 3/4 cup left and the juice has naturally thickened. Stir in the chopped Thai chili, the ginger and strain the sauce. Add the chicken stock and set aside. Plate the potato steaks with the steak fries and sweet potatoes sauce. Garnish with sprigs of fresh pea shoots or watercress.

SWEET POTATO STEAK FRIES WITH CRUNCHY SPICES

Steps:

• Heat the oven to 425 degrees. Cut the skins off the sweet potatoes, squaring off the round sides to make each potato into a large rectangle. Cut into long fries about 1/4-inch thick and 1 inch wide. (If not using potatoes immediately, soak in water for up to 1 day. Drain and pat dry before cooking.)
• Put two large sheet pans in the oven to heat. Toss the potatoes, and skins if you like, with oil, paprika and 2 teaspoons of the salt. Arrange in one layer on the hot pans. (Don't use parchment paper; it will make the potatoes soggy.) Roast until tender and starting to brown on the bottom, about 15 minutes.
• Meanwhile, grind the cumin, coriander and 1 teaspoon salt together. Mix in the brown sugar.
• Remove pans from the oven and raise the heat to 450 degrees, or set to broil. With a spatula, carefully loosen the fries and turn each one over. Sprinkle with the spice and sugar mixture. Return to the oven and bake just until the fries are blistered and sizzling vigorously, about another 5 minutes. (If your oven has a convection feature, use it.) Do not overcook, or the fries will become leathery. Cool slightly.

SWEET POTATO STEAK FRIES

Steps:

• Preheat the oven to 450 degrees F and line a rimmed sheet pan with foil. Cut the ends off the potatoes, then cut the potatoes in half lengthwise. Cut into thick wedges, keeping all of the fries evenly sized. Spread the fries on the lined sheet pan and drizzle with a few tablespoons of olive oil, a big pinch of kosher salt and lots of freshly ground pepper. Sprinkle to taste with paprika and garlic powder and toss everything to evenly coat. Roast until brown and crispy on the bottoms, 10 to 15 minutes.
• Flip all the fries, and return them to the oven to roast until they are brown and crispy, another 10 to 15 minutes. Allow to cool slightly before serving

SPICED SWEET POTATO FRIES

Steps:

• Bake fries according to package directions. Meanwhile, in a small bowl, combine the remaining ingredients. Sprinkle over fries; toss to coat.

SPICY BAKED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
• Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

SEASONED SWEET POTATO FRIES

Steps:

• Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.
• Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.
• Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

CRISPY SWEET POTATO FRIES

Steps:

• Set a pot of water on medium-high heat to boil.
• Meanwhile, peel the sweet potatoes, slice them into roughly 1/3 inch sheets, then into roughly 1/3 inch thick fries. Preheat the oven to 475 degrees F.
• Once the water has boiled, add the vinegar and a 3 finger pinch of salt, stirring to dissolve the salt. Add the sweet potato fries to the boiling water and set a timer for 6 minutes. When the time is up, drain the fries into a colander. Using a fork lightly scratch the surface of the fries to help the slurry mixture mix into the nooks and crannies.
• Meanwhile, add the 50 g cornstarch and 80 g of cold water to a bowl. Stir until completely combined with no clumps remaining. Add the still hot, drained fries to the bowl and toss until the slurry thickens and sticks to the fries. If you need a little more cornstarch feel free to add it. The mixture should lightly coat the fries.
• Using tongs, move the fries to a wire rack over a large baking sheet. Evenly space the fries so none of them are touching. Using a squirt bottle or spoon, drizzle the peanut oil over the fries trying to get an even coating over each one (you could also use a baking spray though I didn't find it works as well). Add the sweet potatoes to the oven and set a timer for 15 minutes.
• Pull the baking sheet out and flip the fries with a spatula. At this point, you should be able to see some blistering on the outside but the fries won't be overly crisp. If they look a little dry, drizzle over more peanut oil. Add them back to the oven and bake for another 10 to 15 minutes. At this point, they should be slightly browned and crispy though it could take longer depending on the size of the fry, how crowded the pan is or the oil used. If they aren't crispy, let them go longer!
• Pour in the fries into a bowl. Immediately a pinch of salt and a couple of cranks of black pepper. Toss the fries in the seasoning and enjoy with the dipping sauce of your choice. Feel free to add spices, fresh herbs, cheeses, or any flavorings of your choice during this stage.

SWEET POTATO FRIES

Steps:

• Peel potatoes and cut into large steak-size fries.
• Heat oil in a deep fryer or saucepan with high sides. Heat to 375 degrees or medium high.
• Using a spatula carefully place 1/2 of cut sweet potatoes into hot oil. Turn heat back to medium heat. Fry potatoes until tender and light brown. Lift out and drain on paper towels. Fry remaining 1/2 potatoes.
• Mix salt, paprika, chili powder and onion powder in a small bowl. Using fingers sprinkle seasonings onto hot potatoes. Serve immediately.