Spicy sweet-potato sticks
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | xes | Large sweet potatoes |
| 2 | tablespoons | Vegetable oil |
| 3 | tablespoons | Unsalted butter |
| ½ | cup | Water (or as needed) |
| 3 | tablespoons | Honey |
| Salt | ||
| White pepper | ||
| Ground ginger | ||
| Ground cardamom | ||
| Ground cloves | ||
Directions
The potatoes should weigh a total of about 1½ to 2 pounds.
====================================================================== Pare the sweet potatoes and cut into short sticks about ¼" thick (if you have a food processor with a disk designed for french fries, use that).
Heat the oil and butter in a wok or skillet over medium-high heat; don't let the fat brown. Add the potato sticks and toss to coat; season with salt, white pepper, about ¼ ts each of ginger, cardamom, and a small pinch of cloves. Add ½ cup water, adjust the heat to medium-low, and cook, tossing often, but gently, for about 5 minutes, adding drops of water if needed to prevent sticking.
Add the honey and continue to toss-cook until the sticks are just tender and nicely glazed, perhaps 3 minutes. Check the seasonings and serve promptly.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ SWEET POTATO STICKS WITH ORANGE AND HONEY: Omit the ginger, cardamom, and cloves; cook the potatoes with 1 tb of freshly grated orange zest (colored rind only, no pith) and, if you have it, 2 tb of candied orange peel. I don't recommend this unless you have homemade candied peel -- science has not yet detected any flavor in the kind sold in supermarkets.
-- from MRS. WITTY'S HOME-STYLE MENU COOKBOOK, by Helen Witty