Chef Jamie Allred, Fortify Kitchen
1/2 cup light brown sugar
3/4 stick butter, room temp
1/2 cup chopped pecans (optional)
3/4 cup crushed corn flakes
Combine all in bowl and work w. your hands, reserve.
7 sweet potatoes, fist size, peeled and chopped
1 cup sugar
1 teaspoon vanilla extract
3/4 stick butter
2 eggs beaten
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Boil potatoes until soft, let cool. Beat in mixer w. paddle and all other ingredients.
Pour into a casserole dish. Add topping and bake at 350 degrees until set.
Sweet Potato Oven Baked “Fries”
Chef Ryan Spruhan, Lake Rabun Restaurant
Yields: 25 servings
10 lbs. Sweet Potatoes, sliced into 1 inch sticks
½ c. Oil
1 ½ Tbsp. each Salt and Pepper
1 Tbsp. Cumin
1 Tbsp. Coriander
- Preheat oven to 375 degrees.
- Combine all ingredients and toss to coat.
- Place in single layer on baking sheet and roast in oven 35-40 minutes until lightly browned and tender.