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sweet potato fries

Course: Side Dish | Beer Style: Brown Ale

Sweet Potato Brown Ale Fries

Her garlic, salted, beer-baked fries were such a hit, we asked The Edible Perspective to share her delicious brown ale-soaked sweet potato fries version of the recipe. Enjoy!

Prep Time: 15 minutes | Yield: 4-6

Ingredients

  • 3 lbs sweet potatoes
  • 1 bottle of brown ale
  • 3 Tbsp sunflower oil (or olive, etc..)
  • 2 large garlic cloves, finely minced
  • 1 sprig fresh rosemary, finely chopped
  • 1 tsp salt
  • black pepper

Directions

  1. To make these sweet potato fries, preheat oven to 425°F.
  2. Scrub potatoes, and cut per instructions above. Leave the skins on.
  3. In a large bowl, soak the cut fries, in brown ale (author used Big Sky Brewing Co.'s Moose Drool Brown Ale).
  4. Let soak for 15 minutes, tossing 1-2 times.
  5. Drain brown ale and toss with olive oil, garlic, rosemary, salt and pepper, until well coated.
  6. Line a large baking sheet with parchment (optional, but nice for quick clean up!) and spread the fries, in a single layer on the pan. Use two pans, if needed. You don’t want them stacked.
  7. Bake for 45 minutes - 1 hour, depending on how done you like them, tossing 3 - 4 times.
  8. Add more salt and pepper to your liking.

Suggested Recipes

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Braised Pork Shoulder
The Beer Pantry

Entree

April 30, 2018

Braised Pork Shoulder in Adobo with Pickled Vegetables

April 30, 2018

After growing up in the Midwest, where thick and sticky barbecue sauce coats all braised and pulled pork, it was refreshing to learn this less cloying, more umami-driven recipe from chef Carlo Lamagna at Clyde Common in Portland, Oregon. Tangy adobo is a big flavor, and the pickled vegetables that accompany this dish are used to bring out the vinegar and add some texture to each bite. This dish, inspired by Carlo’s Filipino heritage, is best served family style right out of the Dutch oven with plenty of jasmine rice to go with it. When you pair this dish with an IPA, you help your palate learn how hops and bitterness pair well with a little bit of spice as well as the acidity of a pickling process.

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