These sweet potato fries are to die for!!!
I just bought my first copy of Food Network Magazine and I am hooked!
But... it was not until this afternoon that I realized that the last page has a contest to "Name This Dish."
The deadline is tonight at midnight!
The winner will receive a $500 gift card to foodnetworkstore.com.
I was intrigued and since I had no specific plans for dinner, I decided to make the dish, and it is just AWESOME!
(Please understand that I cringe when I hear that word used, or should I say, over used)
but my husband and I could not stop eating these fries and ended up eating the whole thing!
OK... so now I am totally embarrassed!
I have submitted a name for this recipe and I will announce the winning name as soon as I hear the results of the contest.
(And the winning name of this dish: "Pad Fry")
So here is the recipe:
1 16-20 ounce bag FROZEN SWEET POTATO FRIES... I used Ore-Ida 19 ounce package
(Be sure you do not get seasoned fries as that would compete with the Asian drizzle)
3 strips BACON, chopped
2 Tbsp. packed BROWN SUGAR
1 Tbsp. FISH SAUCE (I used 3 Crabs brand)
2 tsp. Asian chile sauce (such as Sriracha)
1 1/2 Tbsp. LIME JUICE
1/2 tsp. grated LIME ZEST
2 Tbsp. chopped fresh CILANTRO
Fried thinly sliced ONIONS or fried SHALLOTS, for topping. (I sauteed these in just a little bit of butter until browned on the edges.)
Bake the sweet potato fries as the label directs.
Meanwhile, cook the bacon in a skillet over medium heat until crisp, about 8 minutes.
Remove bacon with slotted spoon and drain on paper towels.
Remove the skillet from the heat and add the brown sugar, fish sauce, chile sauce, lime juice and lime zest to the drippings.
Stir until the sugar dissolves.
Transfer the fries to a serving dish.
Drizzle the chile sauce mixture over the fries with a spoon.
Sprinkle with the bacon, cilantro and fried onions.
These get better and better as the fries soak up that incredibly delicious sauce.
It becomes addictive.
Do try them and let me know what you think...