Todd and I had a family business meeting tonight. Seriousness.
We discussed important things, like visiting Chicago in the summer and Michigan in the winter, going to lindy-hop events (Camp Hollywood, 505 Stomp, & ABQLX), paying for Bar exam prep courses (already!?), and LIFE goals (have you ever read Getting Things Done?).
To keep things interesting, I made sweet potato beer fries.
They were good - sweet, salty, and great rosemary flavor. The only problem was that they weren't crisp enough. I figure I crowded my sweet potatoes too much...
Note: if you don't want to use oil, you could use egg whites to get the seasonings to stick.
Note 2: you might also experiment with broiling to finish off the fries.
Sweet Potato Beer Fries
From The Edible Perspective
3lbs sweet potatoes
1 bottle brown ale beer
3T olive oil
2 large garlic clove, minced
1 sprig rosemary, finely chopped
Preheat oven to 425.
Scrub potatoes. Leave skins on and cut into fry-like shapes (thinner fries cook faster).
In a large bowl, soak the cut fries in one bottle of beer. Let soak for 15 min, tossing 1-2x.
Drain beer and toss with olive oil, rosemary, salt and pepper, until well coated.
Line a large baking sheet with parchment paper and lay fries on pan in a single layer. Use two pans, if needed. You don't want to layer your sweet potatoes.
Bake for 45 min to 1 hour (I did 1hr., 20 min.), tossing every 15 min.
Add more salt and pepper, as you wish :)