Thanksgiving Day Fries

Staff Writer
Thanksgiving Day Fries
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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
2486
Calories Per Serving
Deliver Ingredients

Ingredients

For the fries

  • 3 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

  • 2 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.

 

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.

Nutritional Facts

Total Fat
121g
100%
Sugar
315g
N/A
Saturated Fat
13g
66%
Cholesterol
20mg
7%
Protein
18g
35%
Carbs
363g
100%
Vitamin A
757µg
84%
Vitamin B6
0.5mg
26.8%
Vitamin C
4mg
7%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
24%
Vitamin K
17µg
21%
Calcium
300mg
30%
Fiber
16g
66%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
5mg
27%
Magnesium
223mg
56%
Monounsaturated
68g
N/A
Niacin (B3)
2mg
12%
Phosphorus
453mg
65%
Polyunsaturated
34g
N/A
Potassium
1201mg
34%
Riboflavin (B2)
1mg
80%
Sodium
326mg
14%
Sugars, added
304g
N/A
Thiamin (B1)
1mg
74%
Zinc
8mg
56%

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