sweet potato fries with sage pesto
i have been resting. resting. and resting some more. feeling so much better now. sometimes when i am bored i get addicted to food blogs. right now i kind of love this one. oh and this one is really good too. it’s my weakness. i have been looking at WAY too many food blogs lately. by the way, i don’t really recommend it when you are hungry. you will only get more hungry. and you will start to have food lust. and want to eat fabulous food. i kind of have an obsession with beautiful yummy food. if i am not making art in my studio, i am making art in my kitchen.
i made these sweet potato fries this week. two huge pans full. enough to feed an army. i suppose they did feed my army. i was barely even able to snag my own serving for the photos. they were gone in two seconds flat. devoured by my family. quickly. so i highly suggest making a lot because they will be gone before you can blink twice. seriously.
did you know that pesto is the new ketchup? well, if you didn’t i am telling you right now. i think pesto is the new salsa too… try switching out your favorite salsa for freshly made pesto next time you make a taco and you will see what i mean. pesto packs a flavor punch. boom pow!
i don’t post recipes too often… but every once in a while i can’t help but share. because food is one of my major passions. and i don’t even think you can call this a recipe, more of guidelines to yumminess. why sage with sweet potatoes? well they were just meant to be that’s why. sweet potatoes and sage should just get married they are that good together. the sage can be a tad bit overpowering in this recipe, but i love sage. so if you want to tone down the sage simply add some spinach in with the sage.
one garlic clove minced
peel sweet potatoes. cut potatoes into long strips. coat generously with olive oil. cook in a 400 degree oven for approximately one hour. around 45 minutes pull out and turn the potatoes. move the outside crispier potatoes to the center and center one to the edges. watch closely. you want them to be a bit crispy but not burnt. in my experience, there are always a few on the outsides of the pan that do almost burn. no way around that one.
for the pesto/green ketchup, place sage, garlic, a splash of lemon juice and a glug of olive oil into food processor or blender. pulse until pesto becomes a thick paste. serve over crispy potatoes. heavenly.