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MSU Chef Offers New Thanksgiving Menu Idea

Scott Pohl
/
WKAR

For this Thanksgiving morning, WKAR’s Scott Pohl presented a challenge to the corporate chef for Michigan State University Culinary Services, Kurt Kwiatkowski.

Let’s do something different with one of the typical Thanksgiving dishes, with what is already at hand. No trip to the store required.

Kwiatkowski responded with a new approach to sweet potatoes: oven roasted rather than the overly candied style you might be used to on the holiday.

His sweet potato fries are different from those that have started turning up in restaurants.  Here's the recipe, with photos:

Spicy Roasted Sweet Potatoes

2# sweet potatoes

2 T. olive oil

1 t. kosher salt

1 t. cumin

½ t. chili powder

Pinch of cayenne pepper (more if you want them spicy)

Wash the potatoes and cut out bad spots.

Cut potatoes into 1/8's or 1/16's depending on potato size and how big of a piece you would like

Credit Scott Pohl / WKAR
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WKAR
Chef Kwiatkowski begins by cutting sweet potatoes into french fry shapes

Toss with oil, salt and seasonings.

Credit Scott Pohl / WKAR
/
WKAR
Olive oil makes the spices stick to the potatoes

Credit Scott Pohl / WKAR
/
WKAR

Preheat oven to 425 degrees

Credit Scott Pohl / WKAR
/
WKAR
Give the slices some space on the pan

place on sheet tray and roast for 30-40 minutes turning once

Credit Scott Pohl / WKAR
/
WKAR
Off the pan and into a serving dish. (Scott ate a few...yummy!)

Scott Pohl has maintained an on-call schedule reporting for WKAR following his retirement after 36 years on the air at the station.
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