Ever since I joined the Drop 10 in 10 class, Mr. Burgher has become 100x more on board with healthy eating. One of our favorite go to side dish has been sweet potato fries. Mr. Burgher and I both have had our share of nicking our hands while trying to cut these roots into fries, so it’s a bit frustrating when we decide to make them. But let me tell you, they are worth 100s of sweat beads, let me tell you. But on to the story.
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A few weeks ago, Mr. Burgher convinced me to tag along on a trip to Harbor Freight, a discount tool store. Because we are crazy couponers, he had plenty of freebies and discounts for us. The catch? We had to buy a few full price items. While browsing the store, I happened upon this incredible little find.
It sure looks like it would be helpful in cutting up some fries, right?
Mr. Burgher got us set up. The first thing you have to do is peel your potatoes (I mean, you can keep the skin on, we just prefer them “naked”).
Then, he did have to take out the knife and make the potatoes a little more manageable. Not as bad to just outright cut them, but still, a job.
Now came the test. He put the tater in the sleeve and pulled the lever.
I wasn’t in the kitchen when he tried to make the magic happen…but the grunts I heard didn’t sound good. I tiptoed out to see what the problem was and found him struggling to get the lever down. This was not good news. I grabbed the lever and tried myself.
Have you ever bent metal? Yeah…if you try to cut a sweet potato with a fry cutter, you too might find out how it feels. Nope, it doesn’t make you feel strong. Can you see the bend here? If not, take my word on it.
This is how NOT to cut a sweet potato. Struggle through the knife to root. Trust me, ok?
Our Sweet Potato Fries:
3 medium sweet potatoes (peeled and cut)
Shake in this mixture:
2 TBSP EVOO
1/4 cup Orange Juice
Salt, Pepper
Spread out on a cookie sheet and sprinkle some brown sugar on them.
Bake at 425 degrees for 20 minutes, turning at 10 minutes.
Enjoy!
