Are you looking for a gluten-free allergy friendly recipe for sweet potato fries so simple and brilliant it can be made in 15 minutes?
I created this gluten-free allergy friendly ‘recipe’ – if one can even call it that – for our food allergic college sophomore who cooks all her own meals in her cooking dorm. During one of our shopping trips we discovered already pre-cut sweet potato fries in the fresh veggie section at the local (local to her) Whole Foods near Stony Brook University in Long Island, NY. (edited to add: at my local Brooklyn Whole Foods, not a pre-cut sweet potato to be found! I’m sure if I ask, beg, etc. they would do it, but…just saying it may not be available to you – if not, cut your own.
I devised this recipe based on speed and what she had, in addition to her food allergens.
BROOKLYN SWEET POTATO FRIES
1. Grab a handful of pre-cut raw sweet potato fries – we like crinkle cut.
2. Break them in half.
3. Place the sweet potatoes in a bowl with a scant tablespoon of water.
4. Microwave the sweet potatoes on high for one minute if you have a small microwave, 40 seconds if you have a stronger microwave.
5. Take the sweet potatoes out of the microwave. With a spoon or a fork, lift the sweet potatoes out of the bowl and one a plate with some paper towles on it to soak up some of the water.
6. Pour 1 tsp of olive oil, or other safe oil, into a non-stick pan and heat the oil on medium-high until just about to smoke.
7. Place sweet potatoes in the pan and cook, turning frequently, until the sweet potatoes are brown along with ridges about 5 – 7 minutes
8. Remove from pan to a plate, salt and serve with Ketchup if desired.