During a busy work week when Ryan has late meetings and I have been in the kitchen recipe testing, or writing, the idea of whipping up an elaborate dinner couldn’t be further from my mind! Instead, when those long days end, we like to relax on the couch, sip wine or Champagne, chat about our day, and “nibble” on cheeses, fruit, bread, and chocolate. Of course, there are many nights we just do that out of habit—and not a bad habit if I say so myself! When we want to really indulge, I pull out the big guns, or in our case, fabulous and creamy Triple Cream Brie!
As a lover of all types of French fries, I wanted to find an elegant way to serve one of my favorite basic food groups (they’re a food group, right?!), like on a random Tuesday night or for a Saturday night soirée. Roasting big wedges of sweet potatoes with olive oil, salt, and pepper really brings out the flavor of this almost creamy vegetable, and also makes the outside nicely crisp. When paired with fresh basil and Triple Cream Brie, and set under a broiler for just a minute, the result is over-the-top flavor and fantastic texture!
My Sweet Potato & Triple Cream Fries are the perfect thing to serve with drinks at a cocktail party, or alongside a big green salad and hearty soup for either a lunch or dinner (pass the baguette, please!), and especially after a long day when only a giant pan of richness will make the world’s problems melt away!
From my kitchen to yours – happy cooking!
Sweet Potato & Triple Cream Fries
Ingredients (serves 6)
Sweet Potatoes – 4 medium, peeled
Olive Oil – 4 tablespoons
Sea Salt – 1 teaspoon
Black Pepper – 1 teaspoon, freshly cracked
Garlic – 4 cloves, finely minced
Rosemary – 1 teaspoon, fresh, finely minced
Triple Cream Brie – 4 ½ ounces, with rind, thinly sliced, cut into ¾-inch pieces, chilled
Basil – ¼ cup, fresh, rough chopped
Preheat the oven to 450 degrees F.
In a small bowl, combine the rosemary and garlic. Set aside.
Cut each sweet potato in half lengthwise, and then cut each half into three long wedges.
Place the wedges onto a sheet pan and toss with olive oil. Arrange the potatoes in a single layer and sprinkle evenly with salt and pepper.
Roast for 20 minutes, and then turn each wedge with a spatula. Bake for another 5 minutes. Remove from the oven, sprinkle with the rosemary and garlic mixture, and bake for an addition 5 minutes.
Remove the sheet pan from the oven. Set the broiler to high.
Place the wedges into an oven-proof serving dish. Evenly distribute the cheese and then place under the broiler until the Brie is bubbly and melted, about 2-3 minutes.
Remove from the oven, sprinkle with basil, and more salt and pepper to taste. Serve immediately.
Idea: Using a cast iron skillet as a serving dish allows you to go from hot broiler to table – just remember to use a trivet on top of your table.