Baked Sweet Potato Fries with Barbeque Sauce

So, apparently I like sweet potatoes now.

Or maybe I have really liked them all along and just didn’t know it?  My mom has never been a fan of sweet potatoes, so when we ate the once a year at Thanksgiving, I always steered clear of them since she made it clear they were not her favorite.  Then last Thanksgiving, I made a sweet potato souffle that is a borderline dessert.  And I loved it.  Not sure if I really loved the sweet potatoes or the streusel topping, I still wasn’t convinced.  Then at Half Thanksgiving I tried a few sweet potato fries and enjoyed them.  I was still convinced I was content with eating sweet potatoes only once or twice a year.

But then I couldn’t get sweet potatoes off my mind.  I began to crave the slightly sweet an fluffy taste.  So, I made sweet potato fries baked in the oven to get the final verdict on sweet potatoes, and I paired it with my new favorite barbeque sauce.  Pure success, and I now am a sweet potato eater. Time to look up some different sweet potato recipes…

BAKED SWEET POTATO FRIES WITH BARBEQUE SAUCE
From Cinnamon Freud
INGREDIENTS

For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
Freshly ground black pepper, to taste
For the Sweet Potato Fries:
2 sweet potatoes, peeled
1 1/2- 2 tablespoons olive oil
2-3 tablespoons brown sugar
Salt
DIRECTIONS
For the Barbeque Sauce:
Combine tomato sauce, ketchup, brown sugar, garlic power, cumin, paprika, vinegar, and lemon juice in a small saucepan.  Over medium heat, bring to a boil.  Lower the heat and simmer for 10-12 minutes, until it reaches desired thickness.  Add ground black pepper to taste.
For the Sweet Potato Fries:
Preheat the oven to 475°F.  Preheat a pizza stone in the oven

Slice sweet potato into 1/8-1/4 inch slices.  Put in large mixing bowl and cover with warm water.  Let stand for 45 minutes- 1 hour.  Drain sweet potatoes and pat dry.  In a large bowl, combine sweet potatoes, olive oil, brown sugar, and salt to taste.  Spread fries over a piece of parchment paper in a single layer.  Transfer parchment paper to preheated pizza stone.  Bake for 20-23 minutes.  Watch the fries carefully to ensure that they don’t burn, baking time will vary based on how thick the fries are cut.
Serve with barbeque sauce.  Serves 2-3.

Turkey Sandwiches

One of my favorite simple meals is a turkey sandwich.  Just turkey, bread, mayo, and a little salt and pepper.  Simple yet satisfying.  After our Half Thanksgiving celebration during Memorial Day weekend, we had lots of leftover turkey, which meant lots of turkey sandwiches. I was in heaven, eating lots of turkey leftovers.  While I had many plain turkey sandwiches, I also tried out a few new variations.
This post is a two-for-one: two variations of a turkey sandwich.  Both are a delicious lunch or dinner.  One is a barbeque turkey wrap that combines a tangy, homemade barbeque sauce with onions, cabbage, and bamboo shoots.  The second is an open face turkey Reuben sandwich with thousand island dressing, pickled radishes, and vinegary cauliflower.  All varaitions are perfectly delicous and make me wish Thanksgiving was sooner than November in order to have more turkey leftovers now
BARBEQUE TURKEY WRAP
From Cinnamon Freud, Barbeque Sauce Adapted from Beth’s Favorite Recipes
INGREDIENTS
For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon garlic power
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Freshly ground black pepper
For the Wrap:
6-8 ounces shredded turkey
1/4 red onion, thinly sliced
1 cup shredded cabbage
1/2 cup julienned bamboo shoots
2-3 pita wraps or flatbread
DIRECTIONS
For the Barbeque Sauce;
In a small saucepan over medium heat, combine all the ingredients.  Bring to a boil, then turn down the heat and let simmer for 10-15 minutes, until thickened.  Remove from heat
For the Sandwich;
In a large bowl, combine barbeque sauce, turkey, red onion, cabbage, and bamboo shoots.  Stir together to coat.  Divide filling between wraps.  Fold together.
Makes 2-3 wraps.
 
OPEN FACED TURKEY REUBEN
From Cinnamon Freud, Pickled Radishes from The Jey of Cooking
INGREDIENTS
For the Pickle Radishes:
1 radish, thinly sliced
1 teaspoon granulate sugar
Pinch of red pepper flakes
Rice wine vinegar, to cover
For Thousand Island Dressing:
2 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepare horseradish
2 tablespoons minced sweet pickles
1-2 tablespoons milk
For the Sandwich;
2-3 pieces of sandwich bread
Cauliflower in vinegar, chopped
DIRECTIONS
For the Pickled Radishes:
Combine radishes, sugar, red pepper flakes in a small container.  Add enough vinegar to cover.  Cover and shake.  Chill for 1 hour.
For Thousand Island Dressing:
Combine mayonnaise, ketchup, sugar, Worcestershire sauce, horseradish, and pickles.  Whisk enough enough milk to reach desired consistency.  Chill for at least 30 minutes, for the flavors to meld.
For the Sandwich:
Toast bread if desired.  Drain radish slices.  Top with turkey, cauliflower, and radish slices.  Drizzle with dressing.
Makes 2-3 open faced sandwiches.