Time 35m Yield 5 servings (1/2 cup sauce). Number Of Ingredients 8 Steps:
In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving., Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet., Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet., Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.
Time 40m Yield 4 servings Number Of Ingredients 6 Steps:
Special Equipment: V-slicer or mandoline, deep-fry thermometer Wash the vegetables and dry very well. Set aside. In a small bowl combine the garlic, rosemary and salt. Set aside. Warm the oil in a large pot over high heat to 350 degrees F. Meanwhile, trim 1-inch off the end of each sweet potato. Using the V-slicer or mandoline, slice the sweet potatoes into very thin slices, about 1/8-inch thick. Trim 1-inch off the root end of the beets. Using the V-slicer or mandoline slice the beets into very thin slices, about 1/8-inch thick. When the oil is hot add about a quarter of the sweet potato slices. Let fry until golden and the bubbling has almost completely subsided, about 2 to 3 minutes. Using a mesh sieve or slotted spoon remove the chips to a paper-towel-lined baking sheet. Sprinkle with some of the garlic, rosemary, and salt mixture. Continue with the remaining sweet potatoes. Transfer to a serving plate. Next, fry 1/4 of the beets. Let fry until curled at the edges and most of the bubbling has subsided, about 3 to 4 minutes. Transfer the beets to another paper-towel-lined baking sheet and sprinkle with salt mixture. Continue with the remaining beets. Let cool and transfer to a serving plate.
Time 35m Yield 4 to 6 servings Number Of Ingredients 6 Steps:
Heat the oven to 400. Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil. Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets. Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.
Yield 4 servings Number Of Ingredients 7 Steps:
Peel the sweet potatoes on a cutting board. Trim the ends of the potatoes and cut into ½-inch (1 cm) thick matchsticks. Add the cut potatoes to a large bowl of water and soak for 1 hour. Drain the potatoes in a colander, and rinse with cold water. Preheat the oven to 425˚F (220˚C). Thoroughly dry the sweet potato matchsticks with paper towels. Add the sweet potatoes to a large bowl and sprinkle with cornstarch, tossing until fully coated. Drizzle the grapeseed oil over the potatoes, add the paprika, garlic powder, and pepper. Toss to coat. Arrange the sweet potatoes in a single layer on a greased, foil-lined baking sheet. Bake for 15 minutes. Use a spatula to turn the sweet potato fries over. Bake for another 15 minutes. Turn off the oven and crack the door open, then let the sweet potatoes rest in the oven for 10 minutes. Season the fries with salt. Enjoy!
Time 1h25m Yield 4 Number Of Ingredients 14 Steps:
Preheat oven to 375F. Individually wrap beets in foil; place on a baking sheet. Bake for 45-50 minutes. Slice sweet potatoes into 1/4-inch fries. Place in a bowl of cold water; let sit for at least 30 minutes. When the potatoes are done soaking, drain and pat completely dry. Remove beets from oven. When cool, remove the peel from the beets. Heat oven to 400F. Arrange sweet potatoes in a single layer on a baking sheet. Mist with olive oil spray, then toss. In a small bowl, add starch, 1/2 teaspoon salt, paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper; mix. Sprinkle mixture onto sweet potatoes; toss until evenly coated. Bake for 30-35 minutes, until crispy. In a blender, add cooked beets, vinegar, dates, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, allspice, cloves, and ginger. Blend until smooth. Serve sweet potato fries with beet ketchup!
Time 50m Yield 4 to 6 servings Number Of Ingredients 18 Steps:
Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat. In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes. Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes. Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper. Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side.
More about “beet and sweet potato fries recipes”
Time 1h15m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
