Skip to main content

#HotSummerEats: Sauceology Sweet Potato Fries #sponsor

By
I was inspired to make these sweet potato fries after smelling and tasting Island Thyme Herb Seaoning by Caribeque and Chai Curry 'Chup by Intensity Academy Gourmet Sauces. They are simple and I love that they are baked and not fried.


Ingredients
  • sweet potatoes, 1 person usually works well
  • olive oil
  • Island Thyme Herb Seasoning Blend*
  • Chai Curry 'Chup* for serving


Procedure
Preheat the oven to 425 degrees F. 

Cut them into fry-shaped pieces, trying to cut them into similarly sized pieces so the fries will bake evenly.

Place the fries in a large mixing bowl and pour in enough olive oil to lightly coat the fries. Dust with seasoning. Then, turn the fries onto a parchment-lined baking sheet. Flatten them into a single layer without over-crowding.

Bake for 15 minutes, then flip the fries. Bake for another 10 to 15 more minutes, or until the fries are crispy.

Serve hot with some Chai Curry 'Chup by Intensity Academy Gourmet Sauces.

Thanks, Intensity Academy Gourmet Sauces and Caribeque* - just two of our #HotSummerEats sponsors - for ingredients used in this recipe. You can find Intensity Academy: on the web, on facebook, on twitter, on instagram, and on pinterest. You can find Caribeque: on the web, on facebook, on twitter, and on instagram.

 

*Full Disclosure: I received a bottle of Chai Curry 'Chup from Intensity Academy and Island Thyme Herb Seasoning Blend by Caribeque for participating in #HotSummerEats. Feel free to use whatever you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.
And don't forget the giveaway...
more details about the sponsors and the prizes: here.

a Rafflecopter giveaway

 Disclaimer - Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds. Pirate Jonny's, Quirk Books, Spicely Organics, T.Lish , and Voodoo Cheffor providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation.All opinions are my own.
Labels:

Comments

  1. A Day in the Life on the FarmJune 6, 2015 at 2:33 PM

    We love Sweet Potato Fries around here.

    ReplyDelete
  2. Terra KellyJune 7, 2015 at 8:10 AM

    I was trying to decide how I would use the Chai Curry Chup, and love this idea!!! What a fun flavor addition to one of my favorite side options. Yum, Hugs, Terra

    ReplyDelete
  3. RebekahJune 7, 2015 at 4:49 PM

    This comment has been removed by the author.

    ReplyDelete
  4. RebekahJune 7, 2015 at 4:50 PM

    Yumm!! My husband loves, loves, loves sweet potato fries - we'll have to give some a try with the Chai Curry Chup. :)

    ReplyDelete
  5. UnknownJune 7, 2015 at 5:51 PM

    Great idea to but Caribeque seasoning on sweet potato fries, these would be an instant hit in my household.

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more