In Jacksonville Beach, Florida there is a bar and grill that serves “sweet fries” that are both savory and sweet. It is a sweet potato fry seasoned like a yam casserole. True confessions, I do not like yam casserole. It is a bit too sweet for me. That is why I was so surprised to bite into this fry and find I liked the combination of salty fry in a buttery sweet spice.
Those sweet fries were the inspiration for these pumpkin fries. I took the sweet down a shade to better highlight the savory which compliments the pumpkin giving these fries a truly unique flavor.
Slice a sugar or pie pumpkin in half, remove seeds and stringy pulp. Peel the skin off. Cut into strips and place in a large bowl.
In a small bowl, stir together 3 tablespoons melted butter, 1 teaspoon garlic powder, and 1 fresh chopped rosemary sprig. Pour over the pumpkin fries and toss to coat. Spread fries on a cookie sheet lined with parchment paper in a single row. Season with sea salt to taste.
Bake fries for 15 minutes at 350°F, or until tender. Raise the temperature to 400°F or use a low broil setting and roast for 3 to 5 minutes until the fries are crispy. While the fries are baking mix 1 tablespoon brown sugar and 1/8 teaspoon cinnamon together. When fries are crispy remove from oven and immediately sprinkle the fries with the sugar cinnamon.
HINT: The key is to use a light hand with the sugar mix. You want to taste a hint of the sugar. You do not want sweet.
Have a little seasonal fun and serve the fries with a pumpkin-spiced burger. Fry up a few ground chuck burgers, top them with thick cut bacon that has been seasoned with the brown sugar and cinnamon mixture, top it with a pumpkin pie spiced mushroom sauce.
- 1 pumpkin
- 3 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 tablespoon fresh rosemary, diced
- 1 tablespoon brown sugar
- 1/8 teaspoon cinnamon
- sea salt to taste
Preheat oven to 350°F.
Slice pumpkin in half, remove seeds and stringy pulp. Peel the skin off. Cut into strips. Place in a large bowl.
In a small bowl, mix together melted butter, garlic salt, and dried sage. Pour over the pumpkin fries and toss to coat.
Spread fries on a cookie sheet lined with parchment paper.
Roast fries for 15 minutes, or until tender. Raise the temperature to 400°F. and bake for 3 more minutes or until the fries are crispy.
In a small bowl stir the brown sugar and cinnamon together. Lightly sprinkle the fries with the sugar-cinnamon mixture.