We won our final game. We were the “winners of the losers bracket” as we so lovingly said to one another yesterday around noon as we were staggering off the ice. Well, my teammates were staggering…I was limping. This case of “lace bite” has got me down and out. I was almost in tears, sitting on the bench, during the first period. But you know what? I didn’t go to Minnesota to ride the bench. I suffered through as much skating and hustling as I could…and I do mean suffered. Pain is weakness leaving the body, right Nicole?
We were graciously granted a late checkout at the hotel which allowed us enough time to shower and re-pack our sweaty gear and all other belongings into our over-sized hockey bags (lovely, I know). Judging by the stares from people in the airport, our hockey bags resembled more of a body bag — both the weight of the bag and the size. Good news is, I think this is commonplace in the land of 10,000 lakes where hockey is the sport of choice for most children and adults. Does Minnesota really have 10,000 lakes? I need to Google that…
We treated ourselves to a “local fare” lunch after our game and shower. Supposedly, we needed to try a “Juicy Lucy” (a cheese-stuffed burger). We didn’t get around to that, but we did enjoy burgers at this great little pub called Bulldog in Minneapolis. The girls chose tater tots to accompany their burgers, but me? I’m just not a tater tot fanatic like most. (By the way, I think tater tots are wildly popular in Minneapolis – who knew?). I know *gasp*.
Nope, no tots for me. I much prefer fries for a splurge…sweet potato fries preferred. The problem with -baked- sweet potato fries, however, is the lack of crunch. Personally, the crunch is what I love about fries and achieving crunch without deep frying can be rather tricky and trickier yet with the sweet potato more than the traditional baker or russet.
I scoured the internet for the tricks of the trade behind a perfectly crisp sweet potato fry recipe. I think I found one solid suggestion — the addition of cornstarch. When the heat from baking meets the natural sugars of the sweet potato, moisture is released making the crisp texture hard to achieve. Cornstarch, however, helps to absorb some of that moisture while the olive oil helps bake to a crisp and perhaps more importantly, bind the seasonings to the potato strips.
Crispy sweet potato fry lovers rejoice!
Sweet Potato Fries loosely adapted from Cookie + Kate
2 sweet potatoes, cut into fries
1 Tbsp cornstarch
1 1/2 Tbsp extra-virgin olive oil
1 tsp cinnamon
1/2 tsp chipotle chile powder
1/2 tsp paprika
pinch of cayenne (optional)
1/2 tsp salt
Preheat oven to 425 F. Line 2 baking sheets with parchment paper and lightly mist with olive oil cooking spray.
Toss the cut sweet potatoes with the cornstarch to coat evenly. Add olive oil and toss again. Add the seasonings and salt; toss well.
Bake the fries 10-15 minutes, remove and flip fries. Bake an additional 10-15 minutes and serve hot.
Yield: 4 servings (about 1 cup each)
Nutrition Information (per serving): 189 calories; 5.3 fat; 0 mg. cholesterol; 342 mg. sodium; 33.0 g. carbohydrate; 5.5 g. fiber; 3.0 g. protein; 12.8 g. sugar
Result: The cornstarch on these help to keep them crispy. The key to sweet potato fries is to cut them thin — a mandoline is very helpful for this task. Be sure to flip the fries half way through baking and adjust your seasoning to suit your preference. Enjoy!
No menu this week because I’m traveling. I’ll be in Cleveland speaking at the Cleveland Dietetic Association on Tuesday night…so excited, and honored! See you in OH…my old stomping grounds!