Still job hunting like a madwoman. Might take a break until after the holidays, just so I don't have the stress of finding a job added to the stress of finding Christmas gifts on the cheap, traveling, and all the other little holiday stressors on TOP of also tracking resumes and applications and handling the endless rejections and whatnot...
Anyone in Austin know of any marketing, PR, or writing gigs pleeeease send them my way?
Anyways. We have more pressing matters to attend to. Like the closing of the Sriracha plant.
Can you believe that they're closing it?? How will we get our deliciously spicy, inexpensive condiment?? Sure, there are impostors out there, but they taste like just that--impostors. Hopefully the company has a backup plan, because there really is no substitute for the real thing.
Except maybe homemade? Ohh... now, there's a though.
Anyway, the idea for these fries was born when I found a purple sweet potato at the local Sprouts--we never had Sprouts in MA, it's a LOVELY find!--and decided they'd make the most beautiful fries. And since ketchup and sweet potato fries don't really mesh, in my opinion, I decided a homemade aioli with a splash of sriracha was just the thing.
Please note: baked sweet potato fries will never be crispy. But, these suckers come pretty darn close. It's a long process, and I won't judge you if you end up frying them in the end anyway, but it's worth a try!
Purple Sweet Potato Fries
- 1 large purple sweet potato (orange works as well) cut into strips
- 2 tbs olive oil
- 1 tbs corn starch
- sea salt and pepper
-Soak sweet potato strips in water (covering by one inch) for about twenty minutes.
-Preheat oven to 350 degrees F.
-Drain water and blot strips dry with a paper towel. In a bowl, toss sweet potato strips with the olive oil, corn starch, salt, and pepper.
-For best results, place on a wire rack inside a cookie sheet. A cookie sheet may also be used, sans-rack, but best, crispy results are on a wire rack.
-Bake for 40 minutes, turning once. After 40 minutes, turn heat up to 400 and bake for an additional 10 minutes.
- 1 egg yolk
- 1 tsp apple cider vinegar
- 1 garlic clove
- pinch of cayenne pepper
- 1/4 cup grapeseed oil*
- 2 tbs olive oil
- 1 tsp lime juice
- 1 tbs Sriracha sauce
-In a mini food processor** blend together egg yolk, vinegar, cayenne, and garlic. Slowly drizzle in the grapeseed oil until emulsified--the mixture will be thick and begin pulling away from the edges of the food processor bowl.
-Add olive oil until the mixture is the thickness and consistency of mayonnaise. Add the lime juice and sriracha until desired flavor is reached.
*Grapeseed oil is expensive, but it gives the aioli a much smoother, creamier texture. Feel free to use olive oil (1/4 cup, light is best) if you are unable to get grapeseed.
**If you do not have a mini food processor, you can use a full sized one but you will have to triple the recipe in order for it to reach the blades and be able to be mixed.