S is for Sweet Potato

This is a part of our month-long Eating the Alphabet Project! Click here to learn more about the book and project, and to see a list of all the recipes and activities.

 

Sweet Potato Fries

Adapted from Better Homes and Gardens.

Ingredients

• Olive oil
• 1 pound sweet potatoes
• 2 teaspoons olive oil
• 1/2 cup white whole wheat flour or all-purpose flour
• 1/4 teaspoon salt
• 2 eggs, lightly beaten
• 2 tablespoons water
• 1 cup fine dry bread crumbs
• 1/2 cup grated Parmesan cheese

1. Preheat oven to 400 degrees F. Spray a large cookie sheet with olive oil cooking spray. Peel sweet potatoes and slice into wedges 3-4 inches long. Toss with 2 teaspoons olive oil. Place on pan and roast for 10 minutes. Allow potatoes to cool enough to handle, about 10 minutes. 
   
   
2. In a large, shallow dish combine flour and salt. In another dish combine eggs and water. In another stir together bread crumbs and Parmesan. 
   
   
3. Spray the same cookie sheet with more olive oil spray. 
4. Place a few wedges at a time in the flour mixture. Shake off excess, then coat in egg mixture, then roll in bread crumb mixture. Place on baking sheet. Repeat until all wedges are completed. You might need a second baking sheet to fit all the wedges. 
5. Bake for 15 minutes until light brown and crispy. Serve with Homemade Tomato Ketchup. 
   
   
   
   

Related Post: T is for Homemade Tomato Ketchup.

 

 

Sweet Potato Garland

This project requires a joint parent-young reader effort. It requires an oven and sharp objects including a knife (for parents only!), but kids can help to toss chunks of sweet potato in fragrant spices and then string each piece on the garland.

Supplies

• 2-3 sweet potatoes
• Spices such as cinnamon, cloves, and ginger, or pumpkin pie spice
• Large mixing bowl
• Cookie sheets
• Parchment paper
• Heavy string
• Paper clip

 

1. Heat oven to its lowest setting, usually about 150 to 170 degrees Fahrenheit.
2. Wash sweet potatoes. Don’t peel. Cut a sweet potato in thirds width-wise.
   
   
3. Cut each third in half lengthwise.
   
   
4. Cut each piece into thirds each way.
   
   
5. Place all chunks into a large mixing bowl. Sprinkle desired amount of spices over sweet potatoes and toss to evenly coat.
   
   
   
   
6. Line cookie sheets with parchment paper, and spread chunks in a single layer.
   
   
7. Bake 2 to 3 hours until just beginning to get soft. Allow chunks to cool enough to handle.
8. Stick a metal or wooden skewer through each piece of sweet potato.
   

1. Make a needle by straightening the paper clip, then fold in half. For 3 potatoes-worth of chunks, we needed about 3 1/2 yards of twine. String the twine through the fold in the paper clip. 
   
   
2. Then inset the “needle” through the hole made by the skewer in each piece of sweet potato. Allow the garland to dry. As it dries, slide the pieces together, because once they dry they are impossible to move! 
   
    

Check for an update in the next few days when we do "Y is for Yams!"