I am writing this on my iPhone, sat in a Wetherspoons in Hackney, drinking unlimited coffee and checking property listings. Writing posts recently has been tough because there has been only one thing I have wanted to talk about since I hinted about it earlier this year. I have handed in my notice at the job I have been in since I graduated University to move to London to work for a food stylist!!
It is exhilarating and terrifying all at once! I have wanted to live in London for as long as I can remember and can’t believe it has taken me until 28 to make it a reality. I can’t wait to spend my weekends visiting the galleries I loved whilst I was studying, farmers markets and restaurants, and basically all those amazing things that make London one of the greatest cities in the world!
I have so many exciting ideas about how moving will affect this space. There’s a little note book in my bag that I have been toting around everywhere full of them – side note, has anyone tried bullet journaling? I am completely hooked. The predominant change that will be occurring is that I will be moving away from posting about desserts and focussing more on the savoury. Something I have been veering towards for a little while now. I am still working through the content I prepared before I left my old flat but once I have exhausted that I will explain my vision for the blog in more detail.
One of the things that excites me most about moving to London is being on the doorstep of new food trends. I am an unashamed follower of all things food fashionable. Toast, I’ll take an extra slice. Doughnuts, yes please (but only if they come with a cup of builders tea). One that I have not seen this side of the pond, or anywhere really other than an episode of Dexter, sweet potato dessert fries.
I love pretty much any form of sweet potatoes, but as chips is my absolute favourite. The crisp edges take on a deep caramel flavour whilst the middle becomes sweet and fluffy. I would happily eat a plate of them simply salted but the idea of sweet dipping sauces intrigued me.
Because the fries are naturally very sugary in taste I decided to pair them with sauces that weren’t overly saccharine. The peanut butter, thinned slightly with boiling water provides a salty contrast to the sweet potato, whilst the bitter dark chocolate is softened by the by the sweet chips.
Previously on BAKE
Sweet Potato Dessert Fries
1 large sweet potato
1 tbsp olive oil
pinch of sugar
50g dark chocolate
1 tbsp flavourless oil
Preheat the oven to 180C and put a pan of water on to boil.
Peel and slice the potato in to fries, you don’t want them to be be too thin as they won’t be fluffy in the middle. I find just under 1cm by 1cm by the length of the potato works well.
Blanch the potatoes for 3 minutes, then drain the water. Pour 1tbsp of oil in the pan, put the lid on and shake to coat the potatoes.
Pour onto a baking tray in a single layer, spacing them out so they don’t touch each other.
Bake in the oven for 20-30 minutes until the edges are brown and the insides are cooked through. Pour onto a plate and sprinkle with sugar, serve hot.
To make the peanut butter sauce add 1tbsp of boiling water at a time until it reaches thick sauce like consistency. Pour into a dish to serve.
Melt the chocolate in a bowl over a pan of boiling water. When melted add the oil and mix well. Pour into a dish and serve.