This post was sponsored by the wonderful folks at Hebrew National®.
I’ve had so much fun sharing my grilling tips and tricks with you all summer long! To wrap up my amazing partnership with Hebrew National All-Beef Franks, I thought it would be fun to extend the party into fall. Most people think of barbequing as a summer activity, but I think the bold flavors pair perfectly with comforting fall sides- it’s also a lot more enjoyable grilling in the cool air.
One of my all-time favorite sides to serve as the cool weather rolls in, are sweet potato fries. I found a recipe for maple dipping sauce a while back, and the warm sweet potatoes served with that creamy sauce is like fall in your mouth. Perfect for watching football or a cozy night in with friends. Every year I snip a huge batch of my herbs and make batches of herbed sea salt. I love using the rosemary salt for this recipe- it’s delicious!
In the past, my sweet potato fries fell a little flat. I’ve learned the two keys to success for getting a crispy fry in the oven are the thickness (or should I say thinness) and a sprinkle of cornstarch before tossing in olive oil. Here’s how I do it:
- 2 sweet potatoes
- ¼ cup mayonnaise
- ¼ cup mustard
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- garlic powder (to taste)
- rosemary salt (to taste)
- 1 tbsp. cornstarch
- Cut 2 sweet potatoes into thin fries. I like to leave the skin on.
- Pre-heat oven to 425 degrees.
- Combine ¼ cup mayonnaise, ¼ cup mustard and 2 tbsp. maple syrup in a small bowl. Set aside.
- In a large bowl, sprinkle the sweet potatoes with 1 tbsp. cornstarch until coated. Toss with the olive oil, garlic powder and rosemary salt (equal parts dried rosemary and coarse sea salt).
- Spread the fries out so they’re not touching each other. Bake at 425 degrees for 10 minutes, flip and bake for 10 more.
Salads are another dish that can easily transform with the season. One of my favorites is super simple: mixed greens, local beets, crisp apples, goat cheese and pecans. I like to toss mine with a pomegranate vinaigrette- but you can use any light dressing.
When it comes to the hotdogs, I like to keep it super simple this time of year: a toasted whole wheat or pretzel bun, and my favorite mustard. It reminds me of a warm pretzel dog- a treat that my parents would get my brother and I on the weekends once school started every fall.
This is my absolute favorite season, and I’m more excited than ever since my family expanded to three. Looking forward to dressing the little guy for Halloween, having family over for grilling and pumpkin carving, and doing some work on our yard since the weather will finally permit. What are you looking forward to this fall? I would love to know your favorite recipes and side dishes.
*This combination of sides and franks may not be Kosher.
What makes a Hebrew National® kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artiﬁcial ﬂavors, colors, ﬁllers or by–products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.