Sweet Potato Fries

Because sweet potatoes are low in starch—and a portion of what starches they do possess converts into sugars when heated—most sweet potato fries end up limp or burnt. Giving our sweet potato fries a starchy coating ensures a crust with a crispy texture.

Sweet Potato Fries

  • 1/2 cup cornstarch
  • Kosher salt (to taste)
  • 1/2 cup cold water
  • 1 teaspoon baking soda
  • 3 pounds sweet potatoes (peeled & cut into ¾ inch wedges, sliced crosswise)
  • Oil spray
  1. Adjust oven rack to middle position and heat oven to 425⁰F.
  2. Set wire rack in rimmed baking sheet.
  3. Whisk cornstarch and 1/2 cup cold water together in large bowl.
  4. Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in pot. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), about 3 minutes.
  5. Whisk cornstarch slurry to recombine. Using a slotted spoon, transfer potatoes to bowl with slurry.
  6. Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes.
  7. Place on the wire rack which is in the baking sheet, then spray with a touch of oil and place in the oven for 14 – 22 minutes. Using tongs, turn if needed.
  8. Season with salt to taste. Serve immediately.
Appetizer, Side

Stuffed Zucchini with Herbed Bulgar

Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

  • 2 zucchini (medium sized)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (fresh)
  • 1/3 cup Bulgar (cooked and cooled)
  • 1 Tomato (chopped)
  • 1/4 cup parsley and dill (mixed and chopped)
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic (minced)
  • 2 Tablespoon extra virgin olive oil
  1. In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  2. Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  3. Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  4. Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan

Main Dish

Frozen Chocolate Banana on a Stick

This snack/ dessert is perfect on any day, and can be dipped in any of your favorite toppings!

Frozen Chocolate Banana on a Stick

  • 4 in ripe bananas (cuthalf lengthwise and impaled lengthwise on wooden skewers)
  • 1 cup chocolate ganache or chocolate sauce
  • 1/2 cup salted peanuts (roughly chopped)
  • 1/2 cup shredded coconut
  1. Put the skewered banana halves in the freezer for 15 minutes. (alternatively, put the bananas in a airtight container or wrap tightly in foil and freeze them for as long as 2 days. Allow them to defrost for about 15 minutes before using them).
  2. Have the chocolate, salted peanuts and coconut out in 3 separate shallow plates or bowls and let the guests dip and garnish their frozen bananas to their liking.

Tools Necessary-

  • Skewers
  • Cutting board
  • Paring knife
  • Measuring cups and spoons
  • Several small bowls


Dessert, Fruit, Snack