Tag Archives: sweet potato

Crunchy Sweet Potato Pie Fries

As you know, I have a three year old. And if you know anything about three year olds you know that they enjoy the constant occasional game of dress up.

Here she is as a sweet little bumble bee.

And here she is last Halloween as a pup.

Hahahahahaha! This picture never ceases to make me laugh. I promise that she actually was into it by the time Trick or Treating rolled around. Actually, for that matter, she still asks to bust out this costume.

Sometimes my food likes to play dress up too.

Guess what I had for lunch today?

Yep.

These little guys.

Holy Lord.

That’s right, friends. A sweet potato fry all dressed up like a pie, complete with a graham cracker crust.

In my ongoing efforts to go against the ubiquitous fall pumpkin recipe grain, I present to you yet another sweet potato recipe.

Let’s see, how can I describe these? They are all creamy and sweet and spicy on the inside. And crunchy and slightly sweet on the outside.

Oh yeah, and they are totally addictive too. Seriously. I could not stop eating these. If my pregnant friend had not come over and finished them, I would have definitely eaten the whole pan.

In a medium bowl stir together oil, apple cider vinegar, and spices.

Cut up a sweet potato into long, thin strips. Try to keep them roughly the same size so that they will bake up evenly.

Place the potatoes in the bowl with the spices and toss to coat.

Crush 4 graham cracker sheets into fine crumbs. You could use the food processor, but to save myself from a few dishes I actually just rolled them with a rolling pin right on my cutting board and then transferred the crumbs to a pie plate.

Dredge the potato sticks in the crumbs and lay on a greased cookie sheet.

Anyone care to guess how I cleaned off my fingers?

Bake for 20 minutes. Then turn the fries over and bake for an additional 5.

Sweet potato. Pie. Fries.

Yep.

Crunchy Sweet Potato Pie Fries

1 small/medium sweet potato

1 tablespoon canola oil

1 teaspoon apple cider vinegar

1/2 tablespoon maple syrup

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

dash cayenne (optional)

4 graham cracker sheets

Preheat oven to 425.

Crush graham crackers into fine crumbs. Pour into pie plate and set aside.

Slice sweet potato into even strips.

In a medium bowl combine remaining ingredients except graham crackers.

Toss potato strips into spice mixture to coat.

Dredge potatoes in graham cracker crumbs.

Bake for 20 minutes. Turn fries. Bake for 5 minutes more.

Sweet Potato Banana Muffins

Well it is officially fall now!

(Which, if you live in the South, doesn’t really mean much. It is still pretty hot during the day…we get a little bit cooler nights though…)

If you pay any attention to food blogging trends, you will notice that around the end of August, people start throwing pumpkin recipes out at you left and right. While pumpkin is admittedly quite tasty, I prefer sweet potato.

So in honor of my first official fall food blog post, I give you one of my favorite sweet potato recipes.

These muffins are so super moist and tender. The sweet potato, cinnamon, and ginger give it a nice warm flavor and aroma. Perfect for fall baking. You are just going to love these.

And I want you to go make them.

Now.

So, no cutesy story or pictures of my kids.

…oh yeah…that’s right. I’m getting serious now…

In your mixer, beat together a ripe banana and a baked sweet potato, until fully combined.

While that those two are getting fully acquainted, stir all of your dry ingredients together.

Then add all of the wet ingredients to the banana sweet potato mixture and blend.

Now dump in the dry ingredients.

Fill up greased muffin tins with the batter and sprinkle them with a small handful of oats. It looks pretty, plus it adds a nice little bit of textural interest. Lightly toasted oats are ever so slightly crunchy and nutty.

Please set a few aside without oats on the top for The Dude. She thought that they were nuts, and consequently picked them all off or spit them out.

Some three year olds are just hard to impress I guess.

(Oops. OK. That’s the only kid story…)

These will make about 14 muffins, depending on the size of your muffin tins. Since I only have one regular sized muffin tin right now, I actually made up a dozen regular muffins and one dozen mini muffins with this recipe.

Sweet Potato Banana Muffins

makes 14 muffins

1 medium sweet potato, baked

1 medium ripe banana

3/4 cup sugar

1 1/2 cups whole wheat flour

1/2 cup old fashioned oats (plus additional for muffin tops)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1/4 teaspoon freshly grated ginger

1/4 cup honey

1/4 cup milk

1/2 cup canola oil

2 eggs lightly beaten

2 teaspoons vanilla

Preheat oven to 400.

Beat together sweet potato and banana.

In a medium bowl combine flour, oats, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.

Stir honey, milk, oil, eggs, and vanilla into sweet potato mixture.

Fold in dry ingredients.

Fill greased muffin tins with batter and top with additional oats.

Bake for 16-18 minutes (12-14 minutes for mini-muffins).