Are you guys still drinking your way through the #drinkthesummer party? I am! You know what would be the perfect little thing to munch on while you sip on those tasty summer concoctions? These fries! Except they’re not really fries because their baked. They have a light crispy coating thanks to a dusting of polenta (a delicious little trick I learned from Anna). My sister came up to see us the other weekend, every time she visits this sandwich gets requested. I can’t blame her, it’s definitely a blog favorite around here too. But being the leafy lover that I am, I often swap the bread out for a pile of greens, crazy, I know but stay with me… I then stack on the savory, sweet potatoes + all the fixin’s (pickled carrots, jalapeño, peanuts, cilantro, yay!) and top it with a fried egg then drizzle on that crazy good miso/mayo/lime dressing. I recommend eating these fries outside in the last bit of summer sunshine, with your favorite drink of course!
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Step 1
Peel and cut the sweet potatoes as shown. Toss together with the seasoning mixture.
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Step 2
Coat each piece in polenta as shown.
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Step 3
Bake in oven at 400F for 10 to 15 minutes – or longer, until tender or you can pierce a piece easily with a fork.
Ingredients for the Smokey Sweet Potatoes
3 sweet potatoes
3 tablespoons high heat oil for roasting
salt, pepper and pepper flakes, to taste
dash of liquid smoke
1 tablespoon of tamari or soy sauce
polenta for coating the fries
Ingredients for the Quick Pickle Carrots
3 carrots
1 cup water
1 tablespoon salt
1 tablespoon sugar or honey
1/4 cup white vinegar
Ingredients for the Miso Mayo Lime Dressing
2 tablespoons mayonaise
1 tablespoon white miso
2 teaspoons tamari or soy sauce
juice of one lime
water for thinning for desired consistency
Ingredients for topping for the fries
1 jalapeño, thinly sliced
cilantro
crushed peanuts
lime wedges
Directions
Start by making the quick pickle. Julienne the carrots, I like this peeler. Bring water, vinegar, salt and sugar to a boil. Let cool for a minute. Pour liquid over the carrots into a clean jar with a lid. Cover and chill.
Peel and cut the sweet potatoes as shown. Toss together with the seasoning listed above, then coat each piece in polenta as shown. Bake in oven at 400F for 10 to 15 minutes – or longer, until tender or you can pierce a piece easily with a fork.
To make the miso dressing just mix up the ingredients, making sure to dissolve the miso completely.
Top with peanuts, cilantro, jalapeño slices and fresh squeeze of lime. And don’t forget the dressing!
Make it a meal by serving it all over a pile of greens and topping it all with a fried egg.