Monday, October 25, 2010

The Monday Recipe Blog

Don't you just love fall??  Nothing like cooler weather to make you start thinking about good, comfort food made in your cast-iron cookware!  Here's another recipe that doesn't require cast iron, but just tastes better when cooked in a black pan!  I'm not sure our ancestors made these, but I do know that my ancestors loved sweet potatoes.  They normally just baked them and loaded them with churned butter from the cow.

Sweet Potatoes Fries:

You will need:

Medium (4-6 qt) cast iron Dutch oven
Deep fry thermometer
4 medium sweet potatoes, peeled, cut lengthwise into eights, then cut crosswise to make 16 wedges per sweet potato
Enough vegetable oil for frying, this will be about 8 cups
Salt and pepper to taste (or use Mrs. Dash)

Preheat the oven to 400 degreesF.  Put the wedges ina single layer on a baking sheet and bake for 25-30 minutes, or until tender when pierced with a fork, but firm (not hard) in the middle.

Reduce the oven temp to 200 degreesF.

Put the oil into the Dutch oven, to a depth of about 3 inches.  Heat the oil over medium-high heat to 350 degreesF on the deep-fry thermometer.

Fry the wedges in batches, but don't over-crowd.  Turn them often and fry until they are golden-brown and have a crisp outside, this will be about 2-4 minutes per batch.

Pull out the fries with a slotted spoon onto a paper-towel-lined plate and let drain.  Then transfer them to a foil-lined baking sheet and put them in the warm oven until all the batches are ready.

Serve immediately, seasoned with salt and pepper or Mrs. Dash.

No comments:

Post a Comment