One of my favorite Memphis restaurants had unbelievable sweet potato fries covered in sugar and dipped in honey mustard. Unfortunately, the sugar-covered, deep-fried vegetable often left me feeling too full and full of grease afterwards. This recipe mimics that sweet taste without mimicking the after-meal guilt.
At a loss for what to make during football season? This right here is probably my number one suggestion (other than Oreo Truffles, of course). The fabulous combination of sweet fries and honey mustard score once again! [The crowd goes wild] <---Bonus points for cheesy football fan analogies?
Cook time: 15-25 min
Total time: 30-40 min
Yield: 4-6 Servings
- 1/4 Pumpkin
- 1/2 tablespoon Pumpkin Pie Spice
- 2 teaspoon Cinnamon
- 1 tablespoon Olive Oil
- 2 tablespoons Yellow Mustard
- 1 1/2 tablespoons Honey
- 1 pinch Cayenne Pepper
- Preheat the oven to 350
- Peel pumpkin using a potato peeler
- Cut 1/4 of the pumpkin into fry-shaped pieces (2-3 inches long, 1/4-1/2 inch thick)
- Toss fries in Olive Oil, pumpkin pie spice, and cinnamon.
- Arrange fries in one layer on a cookie sheet lined with parchment paper
- Bake for 30 minutes (until soft enough that a toothpick easily goes through).
- Mix mustard, honey, and cayenne pepper for honey mustard sauce.
**Got a recipe? Come back this Friday, "Friday The 13th... Day of Pumpkins," with YOUR OWN pumpkin recipes for a link-up and a chance to have your own page in a pumpkin cookbook!**