Chocolate, chocolate, chocolate. That’s what everyone talks about for Valentine’s Day. And I have absolutely no problem with that. None. As long as it’s dark chocolate. Send it on over.
White chocolate is not chocolate, so don’t start with me. I believe that you could save yourself the calories and just eat the wrapper the white chocolate came in – it has just as much flavor.
If you’re looking for an appetizer before the chocolate, I made some baked sweet potato fries for lunch today. Baked sweet potatoes will stay moist, so don’t expect the super-crunchy texture of conventional fries. But the spicy sprinkle and dipping sauce add even more flavor. This recipe is from “Fast, Fresh & Green” by Susie Middleton (Chronicle Books, 2010).
Sweet Potato Mini-Fries with Limey Dipping Sauce and Spiced Salt
1 pound unpeeled sweet potatoes
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Spiced Salt: 1 teaspoon kosher salt, 1/2 teaspoon sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon paprika
Limey Dipping Sauce: 1/3 cup mayonnaise, 1/2 teaspoon finely grated lime zest, 1 tablespoon fresh lime juice, 1/2 teaspoon minced garlic, pinch of kosher salt
Preheat the oven to 475 degrees. Line a large rimmed sheet pan with parchment paper.
Cut the sweet potatoes crosswise on a slight diagonal into 3/8-inch slices. Cut each slice lengthwise into sticks between 1/4 and 3/8 inch wide. Put the sticks in a mixing bowl and combine thoroughly with the olive oil and 1 teaspoon salt. spread the sweet potatoes out in one layer on the baking sheet, making sure to scrape all the oil and salt from the bowl onto them.
Roast for 20 minutes. Using a spatula, flip the sticks over and continue cooking, flipping once or twice more, until the fries are nicely browned, about 10 minutes more.
Make the Limey Dipping Sauce: Combine all the ingredients in a small bowl, let sit for 10 to 15 minutes. Make the Spiced Salt: Combine all the ingredients in a small bowl.
Sprinkle some of the Spiced Salt on the fries (be generous), toss well and serve with the dipping sauce.
Serves 3 to 4.
