Sweetpotatofriesmarthastewart Recipes

SWEET POTATO HOME FRIES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika; season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30 minutes.
• Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
• Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

SWEET POTATO FRIES - MARTHA STEWART

Steps:

• Preheat oven to 450 degrees. Divide potatoes between two rimmed baking sheets; toss with oil, and season with salt and pepper. Arrange in a single layer, without overlapping. Roast, tossing once, until tender and starting to brown, 25 to 30 minutes.
• Sprinkle with lemon juice; season with salt and pepper, if desired. Toss to coat.

SWEET POTATO-PARMESAN FRIES

Steps:

• Preheat oven to 425 degrees. Toss together sweet potatoes, oil, and cheese in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing sweet potatoes halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

PARMESAN-COATED SWEET POTATO FRIES

Steps:

• Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
• In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
• Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
• Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt, if desired.

POTATO PAVE

Steps:

• Preheat oven to 350 degrees.
• Pour cream into a large bowl; season with 1 teaspoon salt and 1/2 teaspoon pepper. Peel potatoes. Trim all sides of one potato to make a rectangular shape. Set a mandoline over bowl of cream and, starting with the flat side of the potato, slice potato lengthwise into very thin slices (alternatively, if you cannot set your mandoline over bowl, slice potatoes, adding slices to cream as you work). Toss potato slices in cream occasionally to keep them from oxidizing. Repeat process with remaining potatoes.
• Brush a 10-by-5-by-2 3/4-inch-high baking pan with half of the softened butter. Line pan with parchment paper, leaving a 5-inch overhang on all sides. Brush parchment paper with remaining softened butter and sprinkle with salt and pepper.
• Trim slices to form an even layer in the bottom of the pan; repeat process to form a second layer. Dot with a few cubes of butter; season with salt and pepper. Continue layering potatoes and adding butter and seasoning after every two layers until pan is filled. Fold sides of parchment paper over potatoes. Cover pan tightly with aluminum foil and transfer to oven.
• Bake until potatoes are completely tender when pierced with the tip of a sharp knife, about 1 hour and 50 minutes. Remove from oven and let cool for 15 minutes. Cut a piece of cardboard slightly smaller than the size of pan; wrap with aluminum foil. Place foil-wrapped cardboard on top of potatoes and weight down with heavy cans; let potatoes cool to room temperature. Remove weights and tightly wrap pan. Refrigerate potatoes at least 6 hours or up to 2 days.
• To serve, run an offset spatula between the parchment paper and pan to release. Using the parchment paper overhang, carefully lift pave out of pan or invert onto a cutting board. Trim sides of pave and cut into 12 equal pieces; let stand at room temperature for 30 minutes.
• Heat a large skillet over medium-high heat; add enough canola oil to coat. When oil is hot, add potatoes, cut-side-down, along with thyme and garlic. Cook, basting with oil, until browned on first side. Carefully turn and brown on opposite side.
• Transfer potatoes to a serving platter and arrange browned side up. Place a small piece of butter on each and sprinkle with chives. Serve.

SWEET POTATO FRIES WITH BROWN-BUTTER MARSHMALLOW SAUCE

Steps:

• Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.
• Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow creme and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired.