This and that for the little one's birthday whims - Spicy Sweet Potato Fry Medley

What fasinates my daughter is unusual food, it is less that she wants to eat is as much as hear about the possibilities. She cannot handle a lot of spicy chili peppers but loves smelling fresh herbs and is a little nutty about lemon and lime. More often than not, once I complete a dish I have gotten programmed to adding chopped minced green chillies as a garnish or folding it towards the end. What I did with these potatoes was a shoestring crisp creation, drizzled with fresh lime juice and spinkled with some crushed roasted peanuts for crunch, they were so good..., now I had bought five of these potatoes, I have to figure out what to do with them.



Spicy Sweet Potato Fry Toss

Serves 4

Ingredients

3 sweet potatoes
1/3 cup good olive oil
2 tsp cumin seeds
1 tbsp freshly grated ginger
1 tbsp grated garlic
2 tsp salt
1 fresh lime
2 green chillies, minced
Lots of freshly ground black pepper
2 tbsp roasted powdered peanuts
1 tsp grated fresh coconut (optional)

Method of Preparation

1. Cut the sweet potatoes into thin matchstick/shoestring fry sized pieces.
2. Set aside.
3. Heat the oil and add the cumin seeds and ginger and garlic and cook for 3-4 minutes.
4. Heat the oven to 375 degrees.
5. Spread the sweet potatoes in a baking sheet without crowding them, do this in batches if needed.
6. Drizzle the oil over the potatoes taking care to fish out the cumin, ginger and garlic.
7. Cook for 13 minutes, turn and cook for another 5 minutes.
8. Bring out of the oven and toss with the salt and squeeze the lime juice over the fries.
9. Toss lightly with the remaining ingredients and enjoy!