Thanksgiving Day Fries

Thanksgiving Day Fries
Staff Writer

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Thanks to chef Isaac Stewart of Atlanta's CinéBistro, fries have a place on the Thanksgiving table now, too. These holiday-themed taters are seasoned with cinnamon and candied pecans and then doused in a rich marshmallow cream. 

4
Servings
2279
Calories Per Serving
Deliver Ingredients

Ingredients

For the fries

  • sweet potatoes, cut into sticks
  • 1/4  Cup  oil
  • Pinch of  salt
  • Pinch of  cinnamon sugar (3-to-1 ratio of sugar to cinnamon)
  • 1  Cup  maple-candied pecans, roughly chopped (recipe below)
  • 3/4  Cups  marshmallow cream (recipe below)

For the maple-candied pecans

  • 1  Pound  pecans
  • 2  Cups  brown sugar
  • 3/4  Pounds  maple syrup
  • Pinch of  salt

For the marshmallow cream

  • sheets gelatin
  • 1/2  Cup  water
  • 2  Cups  sugar
  • 1  Cup  corn syrup
  • 1/2  Tablespoon  vanilla extract
  • 1/4  Cup  heavy cream

Directions

For the fries

Preheat the oven to 450 degrees. Toss the sweet potatoes in the olive oil, coating well. Season lightly with salt. Carefully arrange on a sheet tray, with space between the fries. Bake for 15 minutes. Carefully flip each piece, and bake an additional 12-15 minutes. The fries should be blistered and well-browned; crispy on the outside and tender inside. Place the fries in a serving container. Sprinkle with cinnamon sugar. Sprinkle over 1/2 the pecans, drizzle with the marshmallow cream, then add the remaining pecans.

For the maple-candied pecans

Preheat the oven to 350 degrees. Combine all of the ingredients together on a baking sheet and bake for 15 minutes. 

For the marshmallow cream

Add the gelatin and water to the bowl of a stand mixer. Allow to bloom briefly. Combine the sugar and corn syrup in a sauce pan. Cook over medium heat until the mixture reaches soft ball stage (235-240 degrees). Start the mixer over very low speed and add the syrup to the gelatin. Slowly increase the speed. Be careful as this mixture is hot and sticky! Add the vanilla. Beat on high for a few minutes until the mixture thickens and turns white. Remove at this stage if you want a spreadable, thicker marshmallow cream. Slowly add the cream to the mixture to make a pourable sauce.

 

Nutritional Facts

Total Fat
144g
100%
Sugar
104g
100%
Saturated Fat
26g
100%
Cholesterol
82mg
27%
Carbohydrate, by difference
253g
100%
Protein
26g
57%
Vitamin A, RAE
140µg
20%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
334mg
33%
Choline, total
42mg
10%
Copper, Cu
2mg
0%
Fiber, total dietary
27g
100%
Fluoride, F
2µg
0%
Folate, total
92µg
23%
Iron, Fe
8mg
44%
Magnesium, Mg
203mg
63%
Manganese, Mn
7mg
100%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
548mg
78%
Riboflavin
2mg
100%
Selenium, Se
22µg
40%
Sodium, Na
1094mg
73%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
158g
6%
Zinc, Zn
7mg
88%

Thanksgiving Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Thanksgiving Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.