Recipes Trending

I finally created Sweet Potato Fries  with a Dipping Sauce  thats simply addicting ~ (Use small appetizer forks  for dipping)...

Serves: (2 to 4)
Prep: 5 min. |
Roast: 35 min

Posted by Sandra

INGREDIENTS

***Sweet Potato Fries:
2 large sweet potatoes, washed (cooking time will lessen if you use medium or small)
2 tablespoons peanut oil
1 tablespoon dark brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
pinch of ground cloves
kosher salt and ground pepper, to taste

***Dipping Sauce: (Yields about 1 cup)
3/4 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons lemon juice
1 teaspoon sweet paprika
2 tablespoons honey
kosher salt and ground pepper, to taste

METHOD

Combine with a whisk in a small bowl all of the Dipping Sauce ingredients, and then place in refrigerator for flavors to meld, while you begin making the Sweet Potato Fries.

In a large pot, par-boil the whole, unpeeled sweet potatoes by covering them with cold salted water. Bring them to a boil over medium-high heat. Once boiling point is reached, lower the heat so you have a gentle boiling point, and cook for about 20 to 25 minutes - testing with a paring knife just until there is little a little resistance (be careful not to overcook them).

Meanwhile, while sweet potatoes are cooking, preheat oven broiler. Also, prepare a baking sheet lined with foil, and then spray it with oil, and set aside.

Once sweet potatoes are par-boiled to the right stage, transfer them to a large bowl of cold water to stop their cooking process. Once the sweet potatoes have cooled, drain them well, and peel with a paring knife, and then cut them lengthwise in half, and then into 6 wedges per sweet potato. Place the potatoes into a large ziploc bag, and drizzle them with olive oil and the remaining ingredients, and toss to evenly coat. Put the wedges on prepared baking sheet, and broil for about 3 to 4 minutes per side until they are caramelized, turning half way through. Serve them immediately with a side of  Dipping Sauce. ~ Enjoy!

A light and refreshing appetizer,  with a slightly spicy fresh fruit dip...

Yields: (2-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil

METHOD

Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.


~~~~~~~~~~~~~~


Tip:  This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.