Baked sweet potato fries with Mexican miel de maguey: Camotes horneadas con miel de maguey
These are sweet potato fries without the grease, with a taste reminiscent of Thanksgiving candied yams. In Mexico, sweet potatoes, or camotes, come in white, purple and orange. The orange-fleshed variety, also known in the U.S. as yam, is best for this dish.
- 3 large sweet potatoes, peeled and cut into strips as for French fries
- vegetable oil or mild tasting olive oil (not extra virgin)
- salt to taste
- ¼ cup butter, melted
- ½ cup miel de maguey
- ½ cup orange juice
Preheat oven to 450°F.
Line a baking sheet with parchment paper or non-stick foil. Coat the potato strips with oil and salt to taste. Bake for 15 minutes or until just tender.
Combine the butter, miel de maguey and orange juice. Add this mixture to the sweet potatoes, stirring with a spatula to coat. Bake an additional 5 minutes, or until golden brown. Serves 6.
Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers