We were sitting on the patio at P.F. Chang’s, sharing a Buddha’s Feast for lunch and minding our own business, when a server walked past us with a tray of mojitos. Seeing those tropical Cuban drinks made it seem as if the temperature rose ten degrees and palm trees had suddenly taken the place of the evergreens that surrounded us.
Because we had work to do, birthday shopping is HARD work, we decided against having one. Drinking and spending is a dangerous combination, unless you’re the recipient of the gift. Instead, we decided to feature a fresh, minty mojito with Cuban sweet potato fries in this week’s TGIF Happy Hour post. What a great idea!
First, the fries.
Have you ever had adobo? If not, you must try it. It’s a Cuban spice blend that consists of turmeric, garlic, oregano, salt, and pepper, and it’s amazing. The smell of the spices and the sweet potatoes baking was heavenly. The taste is a little hot, savory, and just plain yummy.
In place of vegetable oil we used coconut oil. So on a healthy scale, these fries are close to the top. They’re oven fried, but not really. We tossed them in 1 tablespoon of oil, then the spice blend, and baked them until they were crispy. NOT what we consider to be fried food by any means. You decide.
Now let’s talk mojito.
We picked fresh mint from the garden, which makes this extra special. And……we used stevia (the real stuff, not Truvia), just 6 drops, which drastically reduced the caloric content without changing the taste. Four tablespoons of sugar or calorie free stevia, hmmmmm. A no brainer, right?
The lime juice is from fresh squeezed limes and we finished it up with club soda. Easy peasy.
This cocktail is so refreshing, so tropical, and so damn good with the Cuban spicy fries. It put the happy in Happy Hour.
Try this recipe and let us know what you think by posting in the comments section. We love hearing from our friends!