Sweet Potato Splenda

In an effort to eat healthier, I decided to try a new recipe to go along with our sandwiches the other night for dinner - Baked Sweet Potato Fries. Sometimes big knives and raw meats keep me from having my "greatest helper" from helping in the kitchen. But, then there are other times when I have recipes with lots of shakers and fun ingredients to stir. In case you weren't aware, to an almost two year old toddler, spices are known as shakers because usually make a small noise plus a cause and effect relationship. You shake the spices, something comes out. This is ever so exciting to a toddler.

I added my own twist to the recipe by adding a few other spices and eliminating others and I opted not to use my crinkle cut knife (only because I couldn't find it at the time). I'm still adjusting to my new kitchen and can't quite get the cooking utensils in the right spot yet!









A little spice here and a lot of spice there. The end result - burnt sweet potato fries!



The recipe didn't turn out, as can be seen in the picture. The fries turned brown in less than half the baking time. The crunch in the fry was completely non existent and was replaced with a soft potato texture. I think I cut the strips too thin and didn't add enough olive oil. Needless to say I won't be trying this recipe again but am on the hunt for another replacement instead. And in case the recipe appeals to you or you want to know what not to do - the recipe is shown below.

Baked Sweet Potato Fries
Recipe courtesy Paula Deen, 2008

Ingredients
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
Oil
1 tablespoon House Seasoning
1/2 teaspoon paprika
For the House Seasoning:
Directions
Mix ingredients together and store in an airtight container for up to 6 months.

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.