[This week’s Lucky Comestible is sweet potatoes; here’s part 2 in the series. ]
A few weeks ago, I hosted a potluck for friends and promised to provide all of the recipes from the evening on this blog. And while I’ve done pretty well on most of the others, I hadn’t supplied this one for sweet potato “fries,” partly because it’s so simple I feel it doesn’t require its own recipe (just instructions). However, this past weekend when The CFO came to visit, we had brunch at a local haunt and ordered the sweet potato fries with miso gravy. Well, I was determined to reproduce that gravy! So I’m posting my own version, with not one, not two, but THREE variations on the fries.
I first tasted sweet potato fries (real ones–literally fried, in fat, and lots of it) many years ago, before I hit my 4th decade and, therefore, before I knew the true meaning of the word, “heartburn.” Nowadays, deep-fried anything is anathema to me, because hey, as someone born in the Year of the Dog, I can easily be classically conditioned. All it took was one or two repetitions of the stimuli “deep fried” and “one portion ingested by me” paired with the response “mega heartburn,” and it was sayonara to fried foods in my diet.
These oven-baked “fries” are much lighter (which means you can eat more!) and, if baked correctly, still provide the exterior crunchiness and interior smoothness that is characteristic of the traditional sweet potato fries. Most of the time, I just toss these with a combination of olive oil, garlic salt, chili powder, cayenne, cumin, and curry powder, for a sweet/spicy mix that’s divine (and is Version One). When paired with the miso gravy, however, something a little more demure is called for, as the gravy is quite assertive on its own.
Sweet Potato “Fries” with Miso Gravy
These are quick, easy, and great as a side dish or appetizer. Either version works well with the gravy; if you’re more of a ketchup lover, try the spicy ones, mentioned above. In any case, make more than you think you’ll need–they shrink a little while baking, and you’re going to want seconds.
Fries, Version Two:
3-4 sweet potatoes (about 1 per person as a side dish), peeled and cut into thin wedges
about 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
about 1/4 cup (60 ml) sesame seeds
Fries, Version 3:
3-4 sweet potatoes, peeled and cut into thin wedges
about 2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried parsley
1 tsp (5 ml) garlic salt
For the fries: Preheat oven to 425F (220C). Line a rimmed cookie sheet with parchment paper.
In a large bowl, toss the wedges with the olive oil. Sprinkle with remaining ingredients and toss again to coat. Place the fries in a single layer on the cookie sheet and bake 35-40 minutes, until crispy on the outside. (You can turn them over about midway through for more even browning, but it’s not essential). Makes 3-4 servings.
Miso Gravy (adapted from About.com):
2 Tbsp (30 ml) light miso paste
2 Tbsp (30 ml) extra-virgin olive oil, preferably organic
1 Tbsp (15 ml) Braggs aminos
2 Tbsp (30 ml) nutritional yeast
6 Tbsp (90 ml) chickpea flour
2 cups (480 ml) vegetable broth or stock (unsalted)
pepper, to taste
In a small heavy-bottomed pot, blend the miso and oil to a creamy paste. Add the Braggs and nutritional yeast and mix well. Slowly mix in the flour until you have a thick paste.
Stir in the broth a tablespoon at a time until you have a smooth mixture that is almost liquid. Add the rest of the broth.
Heat over medium-low heat, stirring constantly, until the mixture thickens and bubbles. Lower heat to a simmer and allow to bubble for one minute. If gravy is not thick enough for your taste, take about 3 Tbsp. of the gravy and transfer to a small bowl. Mix with about 1 Tbsp (15 ml) more chickpea flour, then return this mixture to the pot and blend well. Allow to simmer another minute or so to thicken up. Season to taste with pepper. Makes about 2 cups (480 ml).
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Other posts in this series:
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I made baked sweet potato fries a couple of days ago–love ’em–but mine don’t come out crispy. I’m going to try adding 10 minutes to their baking time.
Hi, I found your site via Sweetnicks. I’ve been meaning to try making sweet potato ‘fries’ for ages. Yours look delicious! : )
Sally,
The trick, I’ve found, is to bake them longer than is typically recommended. If I’m really feeling frisky, I even stop halfway and turn them over so both sides are equally baked. Luckily, though, they are still good without the ultra-crispy exterior, as we are rarely patient enough to wait that long around here!
FarmgirlSusan,
Thanks for visiting, and welcome to my blog! Thanks for your comment. Yes, these are definitely one of the veggies on my “delicious” list. And so easy–you really should give them a try. Let me know how they turn out 🙂 .
These look great. I love sweet potato fries, but the Husand won’t touch them. However, I’m itching to try out the miso gravy. Maybe it will finally win him over!
Michelle,
Thanks for your comment, and welcome to my blog! The miso-sweet potato combo is definitely a winner. My honey was also skeptical about the fries at first, but how can anyone stay mad at sweet potato fries?? See if your husband will try again. . . it’s worth it!
Love this idea! This is why I explore food blogs. Thank you! Lots of possibilities here.
Hi Ricki – Just made the gravy again tonight and wanted to share my gluten-free adjustments with you. First of all, I doubled the recipe and it turned out perfectly – the first time I made it I didn’t double it and it basically turned out the same. Instead of soy sauce I used tamari. And instead of spelt flour I used my gluten-free flour mix (sorghum, arrowroot, quinoa, guar gum). And that’s it! That’s how easy and yummy it is. I had to double it because we LOVE it.