Alexia will pick the top four to go head to head in a consumer vote on Facebook.
The top four will also win a free trip to the Foodbuzz Blogger Festival in November where they will unveil their creations for sampling. The winning entry becomes a part of Alexia Food’s french fry line.
You do love your sweet potatoes!
To thank-you for sharing all your tasty, french fry ideas I made you something extra special.
Sweet potato wedges tossed in butter and then coated in pecan-brown-sugar-cinnamon-bread-crumbs.
Then baked to a golden brown and eaten with a maple-syrup-cinnamon-yogurt dipping sauce.
In your wildest dreams have you ever imagined such a thing?
A pie fry!
Your welcome! And thank-you. For taking the time to share your ideas and insights with me.
So, here’s the thing, I need your help again. If you’ve already answered then don’t feel obligated, unless you have a new idea?
What does your favorite type of french fry look like?
Is it a Russet potato or a sweet potato?
What shape/cut is it?
Julienne, waffle, wedge or crinkle cut?
What are your flavor ideas?
Salty or sweet? Spices or herbs? Heat or mild? Cheesy or not?
Is there an Alexia flavor you’ve always wanted to see on the store shelves?
Like taco, buffalo blue cheese/ranch, sour cream and onion, maple and bacon, honey mustard?
1. Preheat oven to 400 degrees F. Lightly grease a non-stick baking sheet.
2. Process pecans and bread crumbs together in a food processor until the pecans resemble fine crumbs. Add to a small bowl along with brown sugar, cinnamon and a dash or two of salt. Mix well.
3. In a medium mixing bowl toss potatoes with butter. Add half the bread crumb mixture and toss well. Spread out on baking sheet. Sprinkle the rest of the bread crumbs evenly over top of each fry, pressing them on with your fingers if necessary.
4. Bake for about 20 minutes until golden on the bottom. Carefully flip and bake for 10 more minutes. Meanwhile combine yogurt, maple syrup and cinnamon in a small bowl for dipping.
Serves 1…maybe 2
*I am being financially compensated for my services in the “Reinvent a Classic” campaign by Alexia Foods.