Guest Columnist Nikki Brown Dishes on American-Style Sweet Potato Fries

Guest contributor Nikki Brown is a self-proclaimed semi-vegetarian with a sweet smile that she puts to good effect when lobbing snarky jokes. Her comic sensibility borders on biting, and reflects her white-hot mind. We first met in a yoga class in San Francisco, where we were mutually awestruck by one another:  Nikki and I both carry a mutant gene that allows us to perform super-human feats of flexibility, such as dropping into the scissor splits on-demand. Apparently, Nikki has a few other gifts up her sleeve, such as the culinary arts. Before I became a Berliner, I used to love visiting her hyper-modern Haight Ashbury flat for dinner parties and potlucks, and in the following guest column, Nikki dishes on harnessing the farm-to-fork treasures in her weekly CSA delivery to create a sweet, sophisticated twist on a classic American staple: the french fry. 

It all begins with my Farm Fresh to You CSA box. CSA is an acronym for community-supported agriculture, and is a program that allows consumers to directly invest in local farms’ upfront yearly capital in return for weekly doorstep deliveries of seasonal, regional produce. Sometimes, this means more sweet potatoes than a girl knows what to do with. Fortunately, sweet-potato fries are creamy-sweet inside and crispy-brown outside, and there’s no better way to cook ’em.

What You Need:

  • Sweet potatoes (sliced into sticks)
  • Extra-virgin olive oil
  • Paprika
  • Salt & Pepper

What You Do:

  • Drench potato slices with oil, paprika, salt & pepper
  • Cook in 425-degree oven for 30-minutes, turning once
  • Serve with ketchup (lots of it, if you’re going for American-style fries)
Photo by little blue hen


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