Asian Sweet Potato Fries Recipes

Steps:

• Heat the oven to 400.
• Cut the sweet potatoes into sticks 1/4 to 1/2 inch wide and 3 inches long, and toss them with the oil.
• Mix the spices, salt and pepper in a small bowl, and toss them with the sweet potatoes. Spread them out on 2 rimmed baking sheets.
• Bake until brown and crisp on the bottom, about 15 minutes, then flip and cook until the other side is crisp, about 10 minutes. Serve hot.

Steps:

• Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover.
• Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same chile salt used for the fries.
• Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden.
• Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with chile salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy.
• Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown.
• In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use.
• Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the chile salt.
• Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden.

Steps:

• Position rack in upper third of oven and preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
• Place sweet potatoes and soybean oil in large bowl, toss lightly. Sprinkle with salt, pepper and paprika.
• Arrange potatoes in a single layer on prepared baking sheet, being sure not to overcrowd.
• Bake until tender and golden brown, turning occasionally. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving.

Steps:

• Put scallions in food processor and pulse until finely chopped; remove. Add garlic, ginger and chili to the processor and pulse until minced; remove. Fit the processor with grating blade and grate sweet potatoes.
• Put oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add garlic-ginger-chili mixture and fry for 30 seconds. Add half the scallions and all the potatoes and sprinkle with salt and pepper. Cook, stirring or tossing, until the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
• Add soy sauce, toss once, and transfer potatoes to serving platter. Garnish with remaining scallions and serve immediately with additional soy sauce, if desired.

Steps:

• Preheat oven to 450°F.
• Spray baking dish.
• Arrange sweet potato pieces in baking dish.
• Mix soy sauce, ginger, chili powder, and pepper in a small bowl. Pour over sweet potatoes.
• Bake for 20-25 minutes, until potatoes are tender.

Steps:

• Heat oven to 400°F. Line 15x10x1- inch pan with foil; spray foil with cooking spray.
• In small bowl, mix bread crumbs, salt, garlic powder and ginger. In large bowl, toss potato wedges, oil and pepper flakes. Add crumb mixture; toss to coat.
• Spread potatoes in single layer in pan; sprinkle any remaining crumb mixture on potatoes.
• Bake 25 to 30 minutes or until crumbs are golden brown and potatoes are tender.