My husband and I decided to take our boys on a spur of the moment trip to SeaWorld on Sunday. The boys had so much fun-viewing the sharks, petting the sting rays, watching dolphins jump and sea lions perform.
A long day like that can really wear out a family. So of course we went to Denny’s afterward. And you know how much a long day of walking can kick in the late night cravings. I ordered a swiss and mushroom prime rib sandwich and smothered cheese fries with bacon. It was delicious. But I decided a replacement had to be in my future. A healthier dish of low GI sweet potato fries smothered in creamy light goat and Neufchâtel cream cheese sauce, light blue cheese crumbles, sweet jalapeño sauce and candied pecans was my choice.
And not too difficult to make if you have an extra hour on your hands.
I started with a bag of sweet potato fries. For this recipe, I suggest 2 – 1 lb bags to serve 6 main dish servings. This was my dinner-hehe. Hey, it was Meatless Monday. So although rich and carb-full, it was a complete meal for me.
I decided to make the candied pecans which I was placing on top of the smothered fries first. This would give them more time to cool and crisp.
Just 3-5 minutes of stirring 1 Tb butter with 1/4 cup brown sugar and chopped pecans was all these candied nuts needed. I spread them to cool on a sheet of wax paper and sprinkled them with salt.
Then I made a Sweet Jalapeno Sauce. I sautéed finely diced jalapeno in some butter until it was very soft. Then I stirred in sugar and water and simmered it for 10 minutes. Finally I added raspberry jam and a bit of cornstarch and cold water.
Next was the Goat Cheese Sauce. I boiled fresh lowfat milk and butter with some garlic pasted with salt and dried rosemary. After this simmered about 3 minutes, I shut off the heat and let it cool for 10 minutes. Then I strained it over a bowl of Goat and Neufchatel Cheeses with cayenne pepper and a dash of salt.
I easily assembled these by starting with a heaping portion of crisp sweet potato fries.
Then I poured a generous 1/4 cup serving of Goat Cheese Sauce on top.
Then I sprinkled on 2 Tb of crumbled blue cheese.
drenching drizzling of Sweet Jalapeno Sauce.
And finally a generous sprinkling of Candied Pecans to finish off the Smothered Sweet Potato Fries.
Yep, these were dinner. And very easily a dish off a creative Food Network show. I dare you to try these. Don’t forget to grab a fork!
*Cook’s note: I’ve decided to use the Sweet Jalapeno Sauce as a dipper for Coconutty Chicken Tenders…in my creative future. Nom, nom!
3-Cheese Smothered Sweet Potato Fries
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Number of servings: 6
Per Serving 675 calories
Fat 35 g
Carbs 81 g
Protein 13 g
Weight Watchers PointsPlus®: 18
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 32 oz frozen sweet potato fries
- 3 oz blue cheese crumbles
- 1 cup chopped pecans
- 1/4 cup brown sugar
- 1 tablespoon butter
- dash of salt
- 1 tablespoon unsalted butter
- 2-3 jalapenos, seeded, minced
- 1/2 cup sugar
- 1 1/3 cup water, divided
- 1/2 cup seedless blackberry preserves
- 2 tsp cornstarch
- 4 ounces fresh goat cheese
- 4 oz Neufchatel cream cheese
- 1 cup milk
- 1 Tb butter
- 1 cloves garlic, crushed
- 1/2 tsp dried rosemary
- Salt and cayenne
For the Candied Pecans
For the Sweet Jalapeno Sauce
For the Goat Cheese Sauce
- Cook the Sweet Potato Fries as directed on the package (typically at 425F for 20-25 minutes) and set aside. While the fries are baking, continue with the remaining ingredients.
- For the Candied Pecans: In a non stick skillet over medium heat, combine the butter and brown sugar and stir in the nuts.
- Cook about 3-5 minutes until sugar is melted and nuts have browned a bit with the mixture.
- Spread on a sheet of wax paper to cool, about 10 minutes, and break into pieces.
- For the Jalapeno Sauce: sautee the chopped jalapeno, seeds removed, in the butter, until softened.
- Stir in sugar and 1 cup of the water and simmer for 10 minutes.
- Add raspberry jam and cornstarch mixed with remaining 1/3 cup cold water.
- Simmer 3 minutes more until thickened.
- For the Goat Cheese Sauce: In a small sauce pan, boil fresh lowfat milk and butter with the some garlic pasted with salt and dried rosemary.
- Simmer about 3 minutes.
- Remove from heat and let it cool for 10 minutes.
- Strain seasoned tempered milk over the Goat and Neufchatel Cheeses that have been seasoned with cayenne pepper and salt.
- Combine well with a wire whisk.
- To Serve: Portion the sweet potato fries into 6 even portions for main dish, or 12 for appetizers.
- Top with 1/4 cup Goat Cheese Sauce, 2 Tb blue cheese crumbles, 2 Tb Jalapeno Sauce and 2 Tb Candied Pecans. Enjoy immediately.
What’s your favorite way to SMOTHER your fries?
You may also enjoy Juicy Fried Chicken