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Roasted Japanese Sweet Potato Fries

I have not met a potato that I don’t like in any shape or form. Baked, mashed, fried! They are all delicious! I have given up nightshades as part of my elimination diet and white potatoes fall into that category. Fortunately that does not include sweet potatoes! Lately I have found myself reaching for these beautiful Japanese Sweet Potatoes more and more. 

Japanese Sweet Potatoes

Sweet potatoes are a good source of fiber. They are also a rich source of vitamin A, C, E, and B-6. The Japanese Sweet Potato looks very different from a traditional sweet potato, they are also more firm and hold up well to baking as fries. 

Japanese Sweet Potato Fries

These fries have the perfect texture. They are crispy on the outside and soft in the middle. These are made with coconut oil and salt and pepper, but cinnamon would be delicious on these or your favorite seasoning.

JIM_3203

Roasted Japanese Sweet Potato Fries
You can have these delicious crispy Japanese Sweet Potatoes on your table in 30 minutes.
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Ingredients
  1. 1 Japanese Sweet Potato
  2. 1 tbsp of melted coconut oil
  3. salt and pepper to taste
Instructions
  1. Preheat oven to 425°F. Wash and clean the sweet potato. Slice the potatoes. Put the potatoes in a bowl and pour the coconut oil over them. Salt and pepper. Then place potatoes on a baking sheet and bake for 30 -35 minutes making sure to flip the potatoes every 15 minutes.
Notes
  1. These would also be great with cinnamon or any of your favorite spices.
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Simple and Delicious Mashed Potatoes

Mashed potatoes are one of my favorite guilty pleasures. I absolutely love that creamy, airy goodness. Jim likes making mashed potatoes and does it fairly often, but he took it to another level by using a ricer for the potatoes instead of mashing them with a masher. It gives a smooth and delicious finished product… with no lumps!

As you know, we live in the south (the Deep south). People around here love their mayo. Me… not so much. Lots of people put things like mayo, or sour cream, in the mashed potatoes. I don’t understand it at all, those things have no place in potatoes. Thankfully Jim agrees with me on this point and we get to keep it simple with just potatoes, butter, and cream. 

Easy and Delicious Mashed Potatoes Recipe

Let’s talk gravy for a sec. We usually just have potatoes without gravy… just add some pepper and butter, or a little bit of parmesan, and off you go. On those occasions when we’re cooking something that you can make a gravy from then we definitely like to go in that direction. For our little mini-Thanksgiving last weekend we were able to make some really tasty turkey gravy that went well with the potatoes.

Easy and Delicious Mashed Potatoes
Serves 6
Our favorite basic mashed potatoes recipe. Only classic ingredients here... potatoes, butter and cream.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2.5 pounds russet potatoes, peeled and cut in quarters
  2. 1 stick butter, softened
  3. 1/4 C cream
  4. Salt and pepper to taste
Instructions
  1. Boil potatoes in a large pot of salted water for around 18 minutes, or until fork tender.
  2. Put the potatoes through a ricer and into a large bowl.
  3. Add the butter to potatoes and mix. Then add the cream and mix again.
  4. Check the potatoes for seasoning and consistency. Add salt and pepper to taste and milk or cream to get the consistency like you want.
Topping Ideas
  1. Extra pepper and melty butter
  2. Bacon, cheddar and chives
  3. Parmesan
  4. Grrraaavvvyyyy!
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 Be sure to check out the other recipes this week from our mini-Thanksgiving, including yesterdays Brussels Sprouts with Cranberry Brown Butter. Enjoy!

Brussels Sprouts With Cranberry Brown Butter

Thanksgiving may be one of the few times a year when you can take your vegetables, smother them with a buttery sauce, and still feel good about it. That’s exactly what we did with our twist on brussels. Nothings screams Thanksgiving quite like cranberries, so we thought, why not spruce up a veggie with some cranberries???

Brussels have definitely grown on me. I wouldn’t touch it as a kid, but I now mostly like it as an adult. It’s still something that I think it’s too bitter to eat straight-up, so I like to add some other strong flavors to help it along. See our bacon & molasses brussels recipe for evidence.

Brown butter is a tasty deliciousness on its own, but the addition of cranberries turns it into a great holiday sauce. The brown butter definitely does not overpower the brussels in this recipe, it gives it just the right balance of sweetness and nuttiness to the dish.

Cranberry Brussels recipe

Brussels Sprouts with Cranberry Brown Butter
Serves 4
A delicious Thanksgiving-themed twist on sauteed brussels sprouts. Cranberry brown butter adds a holiday flavored twist.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 1 lb brussels sprouts, thinly sliced
  2. 1 leek, thinly sliced
  3. 1 C cranberries, chopped
  4. 3/4 stick butter
  5. 1 tbsp garlic
  6. 1 tbsp brown sugar
  7. 3 tbsp olive oil
  8. Salt and pepper to taste
For the brown butter
  1. Heat butter in a sauce pan until it starts to brown.
  2. Add brown sugar and cranberries. Cook for 2 minutes.
For the brussels
  1. Heat sautee pan over med-high heat.
  2. Add oil and sautee brussels and leak for 2 minutes, stirring constantly to cook evenly.
  3. Add garlic, cook for 1 minute.
  4. Add brown butter, cook for 3 minutes. Season with salt and pepper to taste.
Notes
  1. I used a mandolin to slice the veggies evenly. It makes them very fine and delicate.
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Cranberry Brussels recipe

We’re doing Thanksgiving recipes all week this week. Yesterday we posted our favorite dressing recipe, and there’s still much more to come. Hope you’re enjoying following along!

Sweet and Spicy Chorizo Dressing

Dressing or stuffing? What do you call turkey’s favorite companion on Thanksgiving? I don’t know exactly where the geographical cutoff line is, but I grew up calling it dressing. I always figured for something to be called stuffing you would want to actually stuff it into something. 

Dressing is one of my favorite parts of the Thanksgiving spread. It’s probably the most uniquely “holiday” dish that we eat. We eat dressing on Thanksgiving and Christmas and that’s about it for the year. We may get lucky and have it for Easter too, but that’s not a guarantee. Jim’s mom makes incredible dressing, definitely the more traditional variety. Some people like oysters in their dressing, but that makes my skin crawl just thinking about it.

My favorite dressing right now is this sweet and spicy chorizo dressing. It has more flavor and character than any dressing I’ve ever had. It’s just amazing. It smells sooooooo good when it’s cooking too. Sweet and spicy chorizo, sweet cornbread and loads of veggies make this a winner.

Sweet and Spicy Chorizo Dressing

Sweet and Spicy Chorizo Dressing
Serves 6
The tastiest dressing (or stuffing) around. It has super-flavorful chorizo sauce and tons of veggies. Sweet cornbread rounds it out nicely.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 1 box Jiffy cornbread, prepared according to directions
  2. 1 lb chorizo sausage (the fresh kind, not the dried/cured kind)
  3. 1/2 onion, finely diced
  4. 1/2 C diced mushrooms
  5. 1 stalk celery, diced
  6. 1 med carrot, diced
  7. 1/2 C grated parmesan (or cotija) cheese
  8. 1/2 C low-sodium chicken stock
  9. 1/4 C green onions, for garnish
Instructions
  1. Preheat oven to 350F.
  2. Remove chorizo from any packaging and sautee over med-high heat for 5 minutes.
  3. Add vegetables and sautee for another 7 minutes.
  4. In a baking dish, combine the chorizo mixture and the crumbled cornbread. Add up to 1/2 C chicken stock on top of the dressing so that it's slightly moist.
  5. Bake for 12 minutes, or until dressing is hot and starting to brown a bit on top.
  6. Sprinkle with cheese and green onions.
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Sweet and Spicy Chorizo Dressing

I hope you’re enjoying our Thanksgiving posts. ICYMI yesterday we posted our wickedly decadent mac and cheese recipe. More recipes are coming each day this week.