Gotta love Kristen’s creative mind! November’s challenge ingredients are pretty much Thanksgiving staples; but we needed to think “outside of the box” and be at least a little innovative.I tried to think out-of-the-box, but bumped into these at Sprouts, so I ran with it. (Decided to “think outside of the bag”, you might say…)
Actually, thanks to I had already tried my hand at oven-baked sweet potato fries. I used the recipe here, but my fries looked absolutely nothing like Karen’s:
Don’t get me wrong! They were incredibly delicious & semi crispy and out of three pounds of sweet potatoes there was not even a crumb left. Her recipe is awesome! My problem is quality control. In other words, I suck at accurately cutting potatoes into uniform pieces!(I have been on a sweet potato fry binge since I had the most incredible plateful at Outback Steakhouse last summer. In my desperate search I’d even tried Carl’s Jr. & Burger King’s fries… Can you blame me for turning to Pinterest?)
So, the frozen fries turned out OK.They were not as crispy as the ones we’d made the week prior. But again, not a crumb was left.Every fry needs a dip, so they say… We threw together a honey-lime-sriracha sauce for that purpose. I gathered a few limes from my tree & the other ingredients from the fridge & pantry.
Here’s how I made it:Mouth’s watering now – anticipating when those taters will get out of the oven:Patiently waiting for everyone to be served so I can dig in:Tastes sooooooooooooooooooo good!Here are some more sweet potato & honey recipes: