The jalapeño-raspberry jam from Ann's Raspberry Farm, located in Fredericktown, Ohio, is as tasty as it is inspiring. Soon after my first sampling, I was moved to make this Raspberry and Serrano Sangría and the ideas haven't stopped there. The jam is that good! It's also good with a capital "G," it was this year's Good Food Award winner for the farm's commitment to naturally grown produce. Enjoy these fries with a buttery Chardonnay and please make enough to share.
Baked Sweet Potato Fries
5 sweet potatoes
Jalapeño-Raspberry Dipping Sauce
1 jar Ann's Jalapeño-Raspberry Jam
1/4 cup balsamic vinegar
2 tablespoons brown sugar
2 tablespoons molasses
1/8 teaspoon salt
1. Preheat the oven to 450 degrees.
2. Cut sweet potatoes into long, 1/4 inch strips.
3. Place the strips on a prepared baking sheet (that is, cover it with parchment paper) and drizzle a little olive oil over them. Toss them around to lightly coat.
4. Spread the sweet potatoes into a single layer and bake until they are golden brown, turning occasionally, about 20 minutes.
5. In a small sauce pot, add the jam, sugar, vinegar, molasses and salt. Bring to a low simmer, just to mix, and remove from the stove.
6. Transfer the dipping sauce to a small dipping bowl and chill.
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