How To Make Baked Sweet Potato Fries
(found on getpocket.com)

For the crispiest oven-baked sweet potato fries, you need to walk over to the pantry and take out the cornstarch because that ingredient is the secret.

Yield: Serves 4
Ingredients

1 pound sweet potatoes
2 tablespoons potato starch or cornstarch
1/2 teaspoon kosher salt
3 tablespoons vegetable oil

Instructions

Heat the oven to 400°F. Arrange 2 racks to divide the oven into thirds and heat to 400°F. Line 2 rimmed baking sheets with parchment paper if desired.

Peel and cut the sweet potato. Peel the sweet potatoes. Cut in half lengthwise. Turn onto the cut side, then cut lengthwise into 1/4-inch wide planks. Lay the planks flat and cut lengthwise into 1/4-inch-thick sticks or wedges.

Coat the sweet potato in starch. Place the sweet potato in a large zip-top plastic bag or bowl, add the potato starch or cornstarch and salt, and shake or toss to combine until all the starch is absorbed into the sweet potato.

Coat the sweet potato in oil. Add the oil and toss vigorously to coat.

Transfer to 2 baking sheets. Divide the sweet potato among the 2 baking sheets and spread into a single, even layer, leaving space around each fry.

Roast. Roast until some of the fries are just starting to brown around the edges, about 15 minutes. Remove the baking sheets from the oven. Using a flat spatula or turner, flip the sweet potatoes. Place back in the oven, switching the sheets between racks, and continue to roast until the fries are tender on the inside and crispy on the outside, 5 to 15 minutes more. They will crisp up a little more as they cool.

Season and serve. Sprinkle with more salt if desired before serving.

Note: These sweet potato fries are best eaten the day they are made.

Meghan Splawn is the Food Editor for Kitchn’s Skills content

Caller said she used panko bread crumbs with sweet potatoes fries

 

Honorable Mention recipe in the Old Farmers Almanac from the 2020 recipe contest. The category was appetizers:

“Zippy Potato Balls”

2 c. warm mashed potatoes
2 T. butter, softened
2 T. milk
1/2 c. Cheese and Chive Egg Creations
1/2 c. finely chopped green onion
1/2 c. finely chopped baby spinich
1/4 c. finely chopped cremini mushrooms
1/4 c. finely chopped red bell peppers
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/8 tsp. hot pepper sauce
1/8 tsp. crushed red pepperflakes
1 1/2 c. panko bread crumbs

Preheat oven to 400. Line two baking sheets with parchment paper. In a bowl, combine mashed potatoes, butter, and milk. Mash until potatoes have absorbed butter and milk. Set aside to cool. In a separate bowl, combine Egg Creations, onions, spinich, mushrooms, bell peppers, salt, black pepper, hot pepper sauce, and red pepper flakes. Add potato mixture and stir to combine. Form into 1 1/2 inch balls and roll in panko bread crumbs. Bake on prepared baking sheets for 15 to 20 minutes, or until crispy. Serve warm. Makes 12 servings.

Helen Humphreys, London, Ontario

2021 Old Farmers Almanac Recipe Contest “Five or Fewer Ingredients (excluding salt and pepper). Entries must be yours, original, and unpublished. Cash prizes awarded for first, second and third places. Deadline January 22, 2021. Enter at almanac.com/RecipeContest or label “Recipe Contest” and mail to The Old Farmers Almanac, P.O. Box 520, Dublin, NH 03444. Include your name, mailing address, and email address.

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2 lb. hamburger
1 can French onion soup
1 c. bread crumbs=4 slices
2 eggs, beaten
2 envelopes brown gravy mix

Mix together. Make into patties. If it does not hold shape, add another piece of bread crumbled. Dip in flour and brown on each side. Put patties into a baking dish. Make the two envelopes of gravy mix according to instructions and pour over the patties. Bake for 1 hour at 350 degrees.

submitted by Nora Utterback, in KWIXland Cookbook 3rd edition

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DAUGHTER USES IT QUITE A BIT, SECRET IS NOT TO MAKE FRIES TO SMALL