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Baked Sweet Potato Chips + a GIVEAWAY!

April 11, 2012 in sides

Happy Hump Day! How’s about a giveaway to make this Wednesday a little less painful?

I was recently sent a mandoline slicer as part of the OXO Blogger Outreach Program. I was pretty stoked about it because I’ve wanted a mandoline forever but those dang TV chefs had me completely scared of them. I mean seriously, those chefs talk like the sole purpose of a mandoline is to cut off your fingertips. But as it turns out, it’s really no big deal. And this handheld slicer from OXO comes with a nice little food holder that keeps your fingers far from the blade.

I knew immediately that I wanted to make some sort of veggie chip. I love those veggie chip mixes that you can find in bulk bins. LOVE them but how horrible are they for you?! The veggies don’t taste or look like their original form once they come out of the deep fryer.

So I sliced a sweet potato with my sparkly new mandoline and then baked them for what seemed like days. They turned out to be everything I hoped for and more. My oldest, who doesn’t like sweet potatoes, went crazy over them! They do take a verrrrry long time to bake but I promise it’s worth it. And don’t crank the oven up to speed things along – you’ll end up with black sweet potato chips. Not that it happened to me or anything… ahem.

And now for the giveaway!!

I have an OXO mandoline slicer to give to one lucky reader! All you have to do is answer:

What would you make if you won the mandoline?

Rules:

US only, please.
Giveaway will run until Sunday April 15, 2012 at 10 pm Mountain time.
Winner will be randomly chosen. I’ll email the winner and he or she will have 48 hours to respond before I have to choose another person.

GIVEAWAY IS CLOSED! The winner is Abbi!

One year ago: Slow Cooker Macaroni and Cheese

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Baked Sweet Potato Chips + a GIVEAWAY!

Ingredients

1 large sweet potato, sliced thinly with mandoline slicer
1 teaspoon olive oil
salt (and/or cinnamon)

Instructions

  1. Preheat oven to 225F. Line 2 large baking sheets with parchment paper.
  2. Place sliced sweet potato in a large bowl. Drizzle olive oil over top; sprinkle with salt (or other seasoning). Toss the potatoes with your hands to make sure all are covered.
  3. Lay the sweet potatoes out in a single layer on the prepared baking sheets. Bake for about 1½ hours (may be longer), rotating the sheets halfway through. until the sweet potatoes are crispy.
  4. Let cool slightly. Best eaten the day they are made.
http://fakeginger.com/2012/04/11/baked-sweet-potato-chips-a-giveaway/

I was sent a mandoline to test out but was given no further compensation. All opinions are my own. 

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Coconut Oil Roasted Sweet Potatoes

August 16, 2011 in sides

6043854890 5cec21fbc2 Coconut Oil Roasted Sweet Potatoes

The good folks at Kelapo recently offered to send me a jar of coconut oil to test out and blog about. (And by recently, I mean they sent it to me months ago but I accidentally let the movers pack it along with all our plastic cups & silverware that we planned to take on the cross-country drive with us. Awesome, right?) I had heard of coconut oil but had avoided it until then because it does contain saturated fat. After reading the literature that the Kelapo people sent I learned that although it is one of those dirty fats we’re all scared of, it actually aids the body in absorbing nutrients, eliminates harmful bacteria, and fights the signs of aging.

I ended up using the coconut oil to roast some sweet potatoes and it turned out perfectly. The oil made my whole house smell like coconuts and it gave the sweet potatoes just the slightest hint of coconut taste. The best part was that the sweet potatoes were crispy on the outside and super soft on the inside, just how I love them! I’m pretty excited to try using it in other recipes and I’m looking forward to testing it out in a recipe that calls for shortening (both are solid at room temp so I’m thinking it will work fine, huh?).

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Coconut Oil Roasted Sweet Potatoes

adapted from NY Times

Ingredients

2 tablespoons virgin coconut oil
2 pounds sweet potatoes, peeled and cut into ½-inch chunks
2 teaspoons light brown sugar, packed
¾ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

  1. Heat oven to 400 degrees.
  2. Melt the coconut oil in a small saucepan over low heat. In a large bowl, toss together potatoes, coconut oil, sugar, salt, pepper and nutmeg.
  3. Spread the potatoes in an even layer on a large baking sheet. Roast, tossing occasionally, until soft and caramelized, about 45 minutes.
http://fakeginger.com/2011/08/16/coconut-oil-roasted-sweet-potatoes/

Full disclosure: The coconut oil was sent to me by the company. I was not compensated in any way and all opinions are my own.

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Peanut Butter Crusted Sweet Potato Fries

July 20, 2010 in sides

If you forced me to make a list of my top 5 favorites foods, sweet potatoes and peanut butter would be numbers 1 and 2. I cannot believe I’d never though to combine them – they are seriously a match made in heaven.

It’s hard to explain what happens to the peanut butter in the oven. It doesn’t become hard like, say, breadcrumbs would but it doesn’t keep the normal peanut butter texture. There’s really not anything to compare it too. You definitely need crunchy peanut butter for this because the crunchy pieces are what make the fries. The crunch against the soft, pillowy sweet potatoes is… amazing.

Do I even have to tell you that I had an entire sweet potato for lunch yesterday? And that I was secretly happy when my 3 year old took one look at them chose to have sandwich instead? His loss. I can’t wait to make them again!

Peanut Butter Crusted Sweet Potato Fries
from Oh She Glows

2 medium sweet potatoes, peeled and cut into thin fry-like strips
3 tablespoons chunky peanut butter
1 tablespoon extra virgin olive oil
1/2 teaspoon fine grain sea salt

Preheat oven to 400F and line a baking sheet with parchment paper.

In a medium size bowl, mix together the peanut butter, olive oil, and salt. Take sweet potatoes and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 20 minutes. Flip and bake for another 10 – 20 minutes or until crisp.

This post linked to Ultimate Recipe Swap.

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