Tonight for dinner I attempted to make sesame ginger chicken and sweet potato fries.  The seasame ginger chicken was done the easy way with Lowry’s seasame ginger seasoning and I used a recipie from Sarah’s Cucina Bella, for the sweet potato fries.  I thought the fries would be extra yummy with some balsamic reduction to dip them in.  As you can tell from my title things didn’t go as planned.  The chicken turned out okay, maybe a little salty if anything.  I’m assuming I didn’t cook the fries long enough cause they were on the soggy side.  The tasted pretty good though!  Instead of using rosemary and parmeasan I used sea salt, fresh crack pepper and garlic salt for seasoning.  The balsamic reduction didn’t work out at all.  It reduced but just didn’t turn syrupy. The fries were ok with out it though.

I think I’m going to try it all again tomorrow night.  I’ve still got a sweet potato left and plenty of balsamic vinager.  I’ll let you know how it works out - and for those interested here’s the recipie I used for the failed fries:

Ingredients:
1 Sweet Potato (I used 1 cause there’s one of me)
Olive Oil
Sea Salt
Garlic Salt
Black Pepper

Pre heat oven to 400 degrees and slice potato into 1/4 inch strips.  Add potato strips, a splash of olive oil, salt, pepper, and garlic salt to a bowl and mix until strips are well coated.  Place strips onto a cookie sheet or pizza pan and place in the oven.  Fries are done when the edges are golden brown (20-25mins).
Recipe adapted from Sarah.