(Sunny Anderson recipe found on the Food Network site here.)
Step by Step Instructions:
This is everything you’ll need for this recipe: Olive oil, freshly cracked pepper, kosher salt, sweet potatoes, celery root, and spices.
Here’s a close up of the four main spices you will need: Cayenne pepper (or ground red pepper), Garlic powder, Paprika, and Five-Spice powder.
First head over to the oven and crank it way up to 450 degrees. Then prep your ingredients. I began by slicing the sweet potatoes into about 1/2 inch slices. (I think next time, I might slice them even thinner, so they are a bit crispier.)
Then I cut each slice into 1/2 inch pieces (again you could cut them smaller if you’d like…heck, go for it!) as you can see above.
I continued cutting up the remaining sweet potatoes until they were all in sticks.
Then I moved onto the celery root. Before you stare at it too long, and get weirded-out, grab your knife…
…and remove the top and bottom of the root.
Then take the knife and peel off the outer skin completely.
Now you can rinse the celery root and the cutting board and begin slicing into 1/2 inch (or slightly smaller) sections.
Then cut each slice into 1/2 inch (or smaller) sticks and add them to your bowl with the sliced sweet potatoes.
In a small container measure out your salt, pepper, cayenne powder, paprika, garlic powder, and Chinese 5-spice powder. One thing I did alter was I cut the cayenne from 1 tsp. to 1/2 tsp. I read some reviews of the recipe and that was one recommendation that was made. Then combine the mixture.
I tossed the veggies with the olive oil and then poured them onto a cookie sheet topped with a Silpat.
Then I sprinkled the spices over the top of the vegetables and tossed them on the cookie sheet until they were evenly coated.
I put the fries in the oven at 450 degrees for about 30 minutes. I moved them around on the cookie sheet occasionally, but do be careful doing so. You need to be gentle so that you don’t break up the fries. After 30 minutes, I switched the oven to broil and broiled the fries for another 10 minutes, shaking the cookie sheet occasionally so they would get a crust. Once they were browning nicely, I removed them from the oven, let them cool enough, and enjoyed. They were an awesome snack…or they might have been my dinner that night…don’t tell anyone!
Sweet Potato and Celery Root Fries:
2 large sweet potatoes
1 large celery root, peeled
1 teaspoon cayenne pepper
1/2 teaspoon Hungarian paprika
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
3 tablespoons olive oil
Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately