Maple Syrup Crispy Sweet Potato Fries
When the honey-crispy shell collapses between your teeth, the core of the sweet potato is filled with flowing maple syrup. The burning sensation of smoked chili powder strikes suddenly, and the freshly ground pecan crumbs fall like a nutty finale -- a metaphysical experience of eating both hot and cold.
Ingredients Preparation:
Red-hearted sweet potatoes: 2 roots (500g), cut into uniform 1cm strips.
Pecans: 30g, grated into coarse crumbs.
Cooking Steps:
Step1. Nutty Shower: Grate pecans into coarse crumbs using a rotary grater with adjustable coarseness (the rotating blades create 3 times more surface area for adhesion than hand-chopped pieces, making them stick to fries perfectly).
Step2. Dehydration and Crisping: Boil the sweet potato fries for 3 minutes -> freeze them for 1 hour -> bake at 120°C for 30 minutes.
Step3. Caramel Armor: Simmer maple syrup and chili powder until thick, coat the fries with it, sprinkle with pecan crumbs, and bake at 220°C for 3 minutes.
Tips:
Substitution options: Replace sweet potatoes with taro/pumpkin; replace nuts with coconut chips (easily grated into flaky bits with a rotary grater).
Flavor enhancement: After sprinkling the syrup, use a rotary grater with fine blades to zest an orange -- the tool’s smooth rotation makes zesting quick, and the fine, even shavings add a bright, fruity aroma that cuts through the greasiness in seconds.
May this sinful delicacy with the interplay of crispness and sweetness be your perfect companion while binge-watching dramas!
