Beery Sweet Potato Fries


I made these fries, as well as the whiskey popsicles, for an alcohol-themed potluck. Both received rave reviews, and both were equally delicious the next day. I would, however, caution you to watch the fries closely towards the end of their baking time–some of mine began to blacken quite quickly in the last 5 minutes.

I followed The Edible Perspective’s recipe very closely. I subbed dried rosemary for fresh, and used two cans of beer instead of one, as one did not seem enough for my sweet potatoes.

2 large sweet potatoes

2 bottles brown beer (I used Newcastle)

3T sunflower seed oil

1 large garlic clove (TEP suggests 2, but my CSA cloves are truly massive), diced

1 tablespoon dried rosemary

1 teaspoon salt

1 teaspoon black pepper

Preheat oven to 425. Peel the sweet potatoes. Cut them widthwise, and then lengthwise. Continue to cut each quarter lengthwise until the fries are roughly 1/2 inch wide. Check out TEP’s post for a great photo tutorial of how to cut the potatoes. Put the sliced potatoes into a large bowl, and add the beer. Let soak for 20 minutes. Drain the beer from the bowl, and add the oil, diced garlic, rosemary, salt, and pepper. Mix until the potatoes are evenly coated. Spread the potatoes onto two baking sheets, and let bake for 45 minutes – 1 hour, depending on your oven.

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