10/10/10.Deli Haus, a retro diner tucked underground in Boston's Fenway Square, introduced me to sweet potato fries. I remember it vividly. I had just moved to Boston and was about to turn 22. Back when Fenway Square had character, before it was devoured by Boston University-owned swanky hotels, the retro square had an old record store, a great coffee shop, and among other things, a downstairs restaurant/diner called Deli Haus. The diner had great food, an excess of coolness, walls saturated with smoke, and beer served until 1 or 2 am. If you were liked, you could stay past 3. Brilliant. And I can't seem to stay up past 10:30 most nights.
The cider reduction makes this more of a fancy pants dish, but a well-salted, simpler version is just as good. From our CSA last month comes another fittingly Fall meal. Inspired by some recipe somewhere, which I can no longer find...and my memory of Deli Haus.
Sweet Potato Fries with a Cider Reduction
(and a side of grilled white asparagus)
Add a cup or two of cider to a saucepan and set on a low boil for almost an hour, until reduced (by more than 3/4) to a thick glaze.
Preheat oven to 350 degrees. Chop sweet potatoes long-wise (I used 2 potatoes) into wedges and brush with olive oil and salt (not too much of either). Bake on a sheet for 45 minutes to an hour, until soft and browned. I salt them right out of the oven as well. Top with the cider reduction.