Sweet potatoes aren’t just for Thanksgiving, mashed and folded into a casserole and topped with crispy marshmallows. Raise your hand if this was a staple of your childhood holidays! See my hand? That was just about the only time I ever had sweet potatoes when I was growing up.
But, these days they are everywhere. Baked sweet potato with your steak? Yes, please. Pretty much every restaurant has them as an alternative to regular french fries. I could not think of a better happy hour snack, especially this time of year.
My dear friend, Phyllis, lost her Mother this Summer. Her Mom, or Ma as we all called her, was famous for her Sunday meals. Delectable roasts, savory sides like butter beans and creamed corn and desserts…oh my. It was always a delight to be included in this family tradition. The dreamy food, the conversation that often turned controversial, it was all a festival for the senses.
Her Mom was a truly wonderful cook. It was fitting that her wake was filled with delicious food and bittersweet reminiscing. A few weeks after her memorial, Phyllis sent us a small collection of her Mom’s favorite recipes. The minute I saw her recipe for Sweet Potato Fries, I knew I had to try them.
These guys are the bomb! Sweet Potato Fries are tasty, healthy and totally suitable for happy hour. Tossed in olive oil, chili powder, garlic powder, salt, pepper and a little fresh lime juice, and then baked in a hot oven, they have a little bit of heat and a whole lotta flavor.
I made a quick, spur of the moment dip using sour cream and some balsamic vinaigrette. But, you can use Ranch or Blue Cheese as well. Serve them up with some olives and a broody drink like Jameson and Ginger Beer, then you have the perfect little cocktail fête.
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Save RecipeIngredients
- 2 sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- juice of half a lime
- fresh ground pepper
Instructions
- Preheat oven to 425 degrees.
- Wash and dry potatoes. Peel them. slice length wise into 1/2" slices, then cut slices into 1/2" thick fries. Toss the potatoes in a bowl with oil, chili, powder, salt, lime juice and pepper.
- Spread potatoes in a single layer on a parchment lined baking sheet.
- Roast for 30-35 minutes, stirring every 10 minutes.
Linens by Dot & Army
Wooden bowls by Adrian’s Wood Products
