I actually revel in the opportunity to make some delicious tv food from scratch without the guilt, although it's a challenge trying to keep the spread from complete fatty overload. On tonight's menu we have: buffalo wings, the spicy molten blue cheese dip that the NY Times ran this week along with carrots and celery sticks, and of course, pigs 'n a blanket, because my family expects them in conjunction with any sports event or awards program. I'm also thinking that a more healthful entry of baked sweet potato fries might be finding a place on today's smorgasbord.

They're one of my favorite snacks--or even, on occasion, lunch for just me and Conor. I also think they'll be great to serve for Superbowl noshing. The first time I ever had them was while visiting Boston sometime in college and going to Mr. & Mrs. Bartleys, a burger place in Cambridge across from Harvard Yard that's famed for it's sweet potato fries, lime rickeys, and burgers named for political figures. Here's Belle during her first visit there this summer:
I'm sure they deep fry their potatoes but I opt for coating them in olive oil, sprinkling them with kosher salt, and baking them in the oven.


Preheat your oven to 425 degrees and put the fries in for about 20 minutes, making sure to toss them once in awhile so they get brown all over. They will be soft so be careful not to squish them when you're flipping with a spatula.
I find one of the only ways I can get Conor to eat veggies is in the form of baked fries. He like to dip them in ketchup, of course, I like them with honey mustard, russian dressing (mayo and sweet chile sauce) or my favorite condiment of all: miso mayonnaise (here's a recipe; you can also find the already-made kind in the refrigerated aisle of Whole Foods and other stores).
So happy Superbowl everybody! I'm routing for the Saints (sorry Colts fans), even though they weren't very nice to my boy Brett a couple of weeks ago...And let us know what you're making today!–Caroline







