A Sweet Secret for your Sweet Potato Fries

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I’m an Oklahoma local cook through and through.  Tonight I made locally grown sweet potato fries to go with our teriyaki grilled beef and cucumber salad.  I roast them by brushing the pan with olive oil, then brushing the thinly cut fries lightly with olive oil once they’re “single-layered.”  I roast them for about 15 minutes, then turn them and sprinkle them with sea salt and freshly ground pepper.  When they’re nicely toasted (about 25-30 minutes at 425 degrees), I pull them from the oven.

Then I usually eat about five of them.  And so does Mick.

So I THEN sprinkle the remaining fries, made for our DINNER, with a light dusting of maple sugar.

The sugar sprinkle is a perfect complement to the savory salt/pepper flair they already possess.  In fact, the sprinkle will make your eyes twinkle when you eat them…probably really fast. Like, I’m talking SCARFING them down because they’re that good.

Like I said.  I’m an Oklahoma local cook through and through, but I’m incredibly glad Vermont gives us maple sugar.

Thank you, Vermont.

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