Friends, I don't know about you, but I'm ready to depart from this work week. I think that having yesterday off messed up my rhythm. Don't get me wrong, I enjoyed every glutinous minute of yesterday...reading half a book...making pancakes...cuddling up to my beagle for an afternoon nap...that's the life.
I feel like today hit me like a ton of bricks though. Sitting at my desk this morning, I sent a prayer up to the universe that I would not only get through this day but find the energy to assist the people who enter the ESC with a smile. I will say that I mustered more energy and cheer than I could have imagined. I guess we're all resilient that way. After a long adventure of a day, it's so nice to be back in my house with a pot of pasta on the stove and a glass of red wine to sip on.
Since I've already shared my favorite marinara recipe, I've decided to revert back to my perfect Veteran's Day evening for inspiration. This recipe is from our favorite Italian Chef, Giada. Having made this recipe twice, I promise it is full proof. You ask, sweet potato fries for dinner? What else? I made a little kale, but it was mainly sweet potato fries that warmed my evening and topped off my perfectly lazy day.
Basil Sweet Potato Fries
5 sweet potatoes , cut into about 1 by 5-inch "fries"
3 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
Directions
Preheat the oven to 400 degrees F.
Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes.
Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine.
When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
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