The last few boxes of sweet potatoes have come with newsletter entries urging me to eat them as soon as possible. As usual, I have quite the backlog of vegetables piling up, and the sweet potatoes, as warned, are not exhibiting the kind of hardiness that I generally use as an excuse to leave my potatoes in the back of the cupboard for a month or more. I knew the smartest means to total sweet potato consumption would not be to transform them into a healthy and filling stew or casserole. No, if I was to save these fellows from withering in upon themselves as they seemed inclined to do, they must become snack food as quickly as possible.
I found a delicious sounding recipe for Spicy Sweet Potato Fries online at an attractive food blog called Kalyn’s Kitchen and decided to give it a try. I usually fiddle at least a little with every recipe I try, but this one seemed to need no improvement, and I made it exactly as written. And YUM! was I glad I did. Those potatoes were gone in record time. I now have a little baggie of premixed seasoning in my spice drawer, waiting happily for the next round of sweet-potato-into-snack.
Having fries around even inspired me to do something I haven’t done in a long time: make a good old-fashioned all-American cheeseburger. The vegetarian, gluten-free version, of course, but it was still a kind of nostalgic treat. In addition to my spicy sweet potato fries my burger deluxe included daikon pickles and lettuce from my box.