Quick Eats: Sweet Potato Waffle Fries

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Happy Early Thanksgiving, fellow American friends and followers! Now, whatever your thoughts or opinions are on the origins of this holiday- I think it’s safe to assume we can all agree that eating a ton of great food is the best, right? Of course it is!

And naturally, there’s almost always leftovers (especially when my mom hosts Thanksgiving- since she tends to make way too much food every. single. time. without fail,) and while the initial meal is undoubtedly fantastic- by day three or four of eating reheated turkey and vegetables- dinner can seem a bit stale and boring.

Thankfully, this year I came prepared- having scoured the web for interesting, innovative and tasty ways to liven up leftovers a little bit- and I thought I’d share one of my favorite finds: a quick and simple way to revive those extra sweet potatoes you may have laying around post-Turkey Day. My favorite thing about this recipe- apart from how delicious these fries were when they’d finished cooking- was that they can be served any time of day. They work well as hash browns with breakfast, or as a crunchy and salty side to the main course at dinner.

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WHAT YOU’LL NEED:

* 2 medium sweet potatoes, peeled

* 1 medium russet potato, peeled

* 3 tablespoons butter, melted

* A pinch or two of salt and freshly ground black pepper

OKAY, HERE’S WHAT YOU DO:

1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.

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2. Use a grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and combine that as well. Season the mixture with salt and pepper.

3. Divide the mixture into even portions. Mound a portion onto the heated waffle iron and then spread it out toward the edge of the iron to form a thin and even layer. Close the waffle iron and cook on high heat for 4 to 5 minutes, or until the potatoes are golden and crisp.

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4. Repeat with the remaining potato mixture portions. Serve immediately.

5. Shovel shamelessly into your mouth and enjoy!

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I love sweet potatoes to begin with, so I’m glad to have another way to prepare them to add to the list. These really are so good.

I’m wishing you all a safe and happy holiday filled with family, friends, and never-ending baskets of warm crescent rolls. I have a lot to be thankful for this year- and I look forward to expressing my gratitude to my loved ones who are gathering at my mother’s house tomorrow afternoon.

‘Til next time,

xo

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