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Tuesday, July 24, 2018

Garlicky Sweet-Potato Fries


"These grilled sweet-potato wedges offer a healthy alternative to fried russets!" — Dorene Matthews Brentwood, Tennessee

Give them a try tonight with a sweet and spicy main dish like our Thai Roast Chicken.

PREP: 0:10

Sweet-Potato Fries:
2 large sweet potatoes
½ c. olive oil
¼ c. chopped fresh parsley
4 clove garlic
Sea Salt
clove Freshly ground pepper
Creamy Scallion Dip:
½ c. mayonnaise
3 tbsp. Sliced scallions
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
Ginger-Peach Ketchup:
1 peach
½ c. ketchup
¼ c. lemon juice
2 tsp. Grated Ginger
1 tsp. soy sauce

In a large bowl, toss sweet potatoes with olive oil, parsley, garlic, 1 teaspoon salt, and 1 1/2 teaspoons pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
Heat grill to medium. Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side. Serve hot or at room temperature, with dipping sauces if desired.
To make Creamy Scallion Dip: Combine ingredients in a bowl and serve.
To make Ginger-Peach Ketchup: Simmer peach, ketchup, lemon juice, ginger, and soy sauce for about 10 minutes. Serve.

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