Friday, May 03, 2013

Spiced Sweet Potato Fries & Johnsonville Grillers

Thanks to my friends at Johnsonville I was able to get a sneak peek taste test of their new Johnsonville Grillers!  They sent me packages of the Cheddar Cheese & Bacon as well as the Swiss Cheese & Mushroom.  Luckily we had a couple nice days in the midst of this prolonged winter into spring we've been having and we were able to bust out the lil' weber grill!  We had some friends over and we were able to try both flavors of Grillers - and they were both a hit!  My personal favorite was the Cheddar Cheese and Bacon...a winning combination in my book.  They have a ton of flavor, and they are easy to make - no pattying required - they are just ready to grill! These would be great for tailgating at Brewer games :)  You can keep them frozen until you are ready to use them and they are great re-heated the next day for leftover lunches! 

In addition to the Grillers...I also made my new "go-to" Sweet Potato Fry recipe that I'm in love with.  With the help of the culinary genius from Sprouted Kitchen, I can enjoy the delicious taste of sweet potato fries at home instead of having to order them at a restaurant.  I highly recommend these to accompany your burgers or really any meal! :)

Spiced Sweet Potato Fries
Serves 4

4-5 medium sweet potatoes
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon minced garlic
Pinch of chile powder
3 tablespoons chopped fresh rosemary
Sea salt and freshly ground pepper

Arrange a rack in the upper third of your oven and preheat the oven to 425 F.  Scrub the sweet potatoes, pat dry, and cut them into 8 wedges (or thinner if you like more of a “fry” shape) each.  On a rimmed baking sheet, toss the wedges with the olive oil.  Sprinkle with paprika, garlic, chile, rosemary, and a generous amount of salt & pepper and toss again to coat.  Spread them out in an even layer (try not to overlap the potatoes too much). 
Roast in the oven, flipping the wedges over and rotating the pan halfway through (after 15 minutes), until the outside of the wedges are crisp and browned/darkened, for a total of 30-35 minutes.
Source: adapted from Sprouted Kitchen 

No comments: