Tradewinds Sweet Potato Fries
4 Large Sweet Potatoes
3 Tablespoons Olive Oil
1 Tablespoon Tradewinds Seasoning
2 Teaspoons French Grey Salt
1 Teaspoon Ground Pink Peppercorns
1 Cup Casablanca Aioli (Optional)
It seems that sweet potatoes have become the potato of choice around the farm these days – and we’re not talking about the sticky, gooey ones with marshmallows on top! We’re talking about dishes like Roasted Root Vegetables, Smoked Trout and Sweet Potato Chowder, and of course, the new standard – Sweet Potato Fries. They’re fresh, they’re colorful. You can peel them, or you can leave them unpeeled for more texture and flavor. The most important thing is that they pack a lot of flavor, especially when you highlight their naturally sweet flavor with one of our seasoning blends and serve them with a dipping sauce like Casablanca Aioli on the side. In this recipe, we’ve chosen to use our Tradewinds Seasoning Blend for a warm, artisanal appeal. But you can also spike them with Chimichurri and Orange Espresso Aioli, or make them a little more elegant with Country French with Lemon Pepper Aioli.
Preheat oven to 450 degrees. Slice sweet potatoes lengthwise into ½” strips.
In a small bowl, mix together olive oil, seasoning , salt, and pepper. Whisk until well combined and pour over sweet potatoes and toss to coat. Place on center rack in oven and roast for 10 minutes. Toss once, and continue to roast for another 10-15 minutes until golden brown and crispy. Remove from oven and sprinkle with Fleur De Sel. Serve with aioli on the side.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle.
Adapted for Home Chefs
from the North African Classic Harissa.Complex, fiery hot, and spicy, Casablanca our version of the versatile North African blend used to season meats, poultry, couscous, legumes, soups, and stews. When blended with olive oil, it also makes a flavorful paste and condiment.