After last week’s post on Beer Baked Fries, I had numerous questions asking if you can sub sweet potato fries.
You ask, I answer.
I figured you could, but why not test it out. First you will need 2 ginormous sweet potatoes. This spud literally weights 1.5lbs!
With their odd shape, they are a bit trickier to cut. Here’s how I go about it…
1. Cut in half.
2. Cut in half again, lengthwise. So now you have 4 quarters. Turn 1 quarter on it’s side and make 3 lengthwise cuts. Repeat 3 more times.
4. Lay the quarters flat. Then make fry sized cuts, perpendicular to the original slices.
Not too bad right? And they definitely do not have to be perfect!
I wanted to use a heavier beer, with a lot of flavor. I chose Moose Drool brown ale, as browns are one of my favorite types of beer. I thought this would add a nice malty, sweetness to the fries.
Time for a beer bath!
For this version, I used garlic, salt, pepper, sunflower oil and also threw on some fresh chopped rosemary. Rosemary + garlic are a fabulous pair, as are rosemary + sweet potatoes. I figured, I couldn’t go wrong.
Definitely been on quite the garlic kick lately!
The fries were the center of attention for this meal. No veggie burgers, no beer grilled tofu, just eaten alongside a huge salad.
- local romaine
- roasted red pepper
- black beans
- garden herb dressing
Now, how did I enjoy this dinner? Or, whom did I enjoy it with?
Chris was out climbing, and Eric is out of town, so I called Kelsey and invited her over for beer fries + salad.
She came running, er…biking, right over!
Meal of the week!
Sweet Potato Beer Fries [serves 4-6]
- 3lbs sweet potatoes
- 1 bottle of brown ale beer
- 3T sunflower oil [or olive, etc..]
- 2 large garlic cloves, finely minced
- 1 sprig fresh rosemary, finely chopped
- 1t salt
- black pepper
- Preheat oven to 425*
- Scrub potatoes, and cut per instructions above. leave the skins on.
- In a large bowl, soak the cut fries, in 1 bottle of beer.
- Let soak for 15min, tossing 1-2x.
- Drain beer and toss with olive oil, garlic, rosemary, salt + pepper, until well coated.
- Line a large baking sheet with parchment [optional, but nice for quick clean up!] and spread the fries, in a single layer on the pan. Use two pans, if needed. You don’t want them stacked.
- Bake for 45min – 1hr, depending on how done you like them, tossing 3-4 times. [Mine were in for about an hour]
- Add more salt + pepper to your liking.
Unlike the russet beer baked fries, with these you could actually taste the beer! It wasn’t overpowering at all, but a nice hint of brown ale in the background. The exterior of the fries crisped well, but as typical with sweet tater fries, they had a creamy interior. If you’re not looking to taste the beer as much, make sure to drain as much as possible and try using a lighter ale.
Time to do that whole sleep thang.