Sweet Pumpkin Fries with Homemade Honey Mustard Dip

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[Recipe 11 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[Recipe 11 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

One of my favorite Memphis restaurants had unbelievable sweet potato fries covered in sugar and dipped in honey mustard. Unfortunately, the sugar-covered, deep-fried vegetable often left me feeling too full and full of grease afterwards. This recipe mimics that sweet taste without mimicking the after-meal guilt.

At a loss for what to make during football season? This right here is probably my number one suggestion (other than Oreo Truffles, of course). The fabulous combination of sweet fries and honey mustard score once again! [The crowd goes wild] <---Bonus points for cheesy football fan analogies?

Prep time: 15 min
Cook time: 15-25 min
Total time: 30-40 min
Yield: 4-6 Servings
Ingredients:

• 1/4 Pumpkin
• 1/2 tablespoon Pumpkin Pie Spice
• 2 teaspoon Cinnamon
• 1 tablespoon Olive Oil
• 2 tablespoons Yellow Mustard
• 1 1/2 tablespoons Honey
• 1 pinch Cayenne Pepper

Cooking Directions:

1. Preheat the oven to 350
2. Peel pumpkin using a potato peeler
3. Cut 1/4 of the pumpkin into fry-shaped pieces (2-3 inches long, 1/4-1/2 inch thick)
4. Toss fries in Olive Oil, pumpkin pie spice, and cinnamon.
5. Arrange fries in one layer on a cookie sheet lined with parchment paper
6. Bake for 30 minutes (until soft enough that a toothpick easily goes through).
7. Mix mustard, honey, and cayenne pepper for honey mustard sauce.
8. Serve

**Got a recipe? Come back this Friday, "Friday The 13th... Day of Pumpkins," with YOUR OWN pumpkin recipes for a link-up and a chance to have your own page in a pumpkin cookbook!**

[Recipe 11 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

[Recipe 11 of The 12 Days of Pumpkin - Click Here To Catch The Whole Shabang]

Spicy Pumpkin Fries

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Happy fall, folks! And welcome, dear friends, to The Twelve Days of Pumpkins. Yeah, that's right. Twelve days. Before you make the phone call to officially send me to the looney bin, you should know: these recipes are delicious. I have no idea how I pulled off twelve recipes using pumpkins. It's as though a gourmet chef from the food network inhabited my body for 48 hours.

And this, my friends, is a great achievement: it does not all taste the same.  This was initially a concern for me. I figured that 12 pumpkin-based recipes would taste like... well, 12 pumpkin-based recipes. Imagine my surprise to find that these recipes are actually quite varied - from hot to cold, breakfast to dinner to dessert, sweet to spicy, thin to thick, meaty to light... the only element all 12 recipes share is that they are healthy. A good common denominator, indeed.

I've got a few amazing food websites featuring this series over the next two weeks -- I'll let you know where and when so you can stop by their sites and tell them how much you love me. Kidding. Or am I? To kick it off, I'm over at Aaplemint. <---Stop by and say hello :)

So without further blabbing, let's get this baby rolling. "On the first day of pumpkins, your true love gave to you..."

I've always been a fan of sweet potato fries covered in spicy seasonings. This is a new favorite - much healthier than fries, as they are not truly "fried" but are baked instead.

Prep time: 10 min
Cook time: 30 min
Total time: 40 min


Ingredients:

• 2 tablespoons Curry Powder
• 2 tablespoons Garlic Powder
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Onion Powder
• 2 tablespoons Olive Oil
• Sprinkling of fresh Black Pepper
• 1/4 Pumpkin

Cooking Directions:

1. Preheat the oven to 350
2. Peel pumpkin using a potato peeler
3. Cut 1/4 of the pumpkin into fry-shaped pieces (2-3 inches long, 1/4-1/2 inch thick)
4. Toss fries in Olive Oil, Curry Powder, Garlic Powder, Cayenne Pepper, and Onion Powder. Sprinkle with Black Pepper.
5. Arrange fries in one layer on a cookie sheet lined with parchment paper
6. Bake for 30 minutes (until soft enough that a toothpick easily goes through)

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Use this link to stay updated on the pumpkin fiasco -- or check out the top right of this page to subscribe to this site by email (meaning you'll get updates when I post) or subscribe to my  newsletter (meaning you'll get emails only occasionally, like when I finish up this series and send out a newsletter with all of the recipes!).

For now: Happy pumpkining to all -- and to all a good night! :)