Sweet P's

FALL = hunting, leaves, pumpkin pie, and for me, SWEET POTATOES! I love all things sweet potatoes! Long ago, my Mom cut out a recipe from the Muskegon Chronicle for sweet potato casserole...with a yummy pecan topping. I've tried to lighten it up some and always make it for holiday gatherings. Today hamburgers on the grill sounded good for dinner, and sweet potato fries popped into my mind to go along with the burgers. The internet is always a good bet for finding recipes. Guess how many hits one gets by typing 'sweet potato fries' into Google?

According to Google, 'about 424,000!!!' What on earth?! But I think I found a great recipe for something yummy and healthy. S.P. are often on sale during Nov. and Dec., so perhaps you'd like to try these, too?

A bit about sweet potatoes before I fork over the recipe. According to World’s Healthiest Foods, sweet potatoes are rich in vitamin A and vitamin C - both powerful antioxidants. It also is considered an anti-diabetic food, which means that it can stabilize blood sugar and lower insulin resistance.

Oven Baked Sweet Potato Fries
serves 4-6

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind) or use a baking stone.

Peel the sweet potatoes. Cut into strips (or thin slices) that are about 1/2 inch wide on each side. (Note: I did not peel them first and they tasted great plus more fiber that way.)

Place the sweet potatoes into a sealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries (didn't do this, either - just put 'em on the pan & sprinkled oil and spices). Spread the potatoes out onto the baking sheet in a single layer.

Cook for 20-25 minutes, turning every 10 minutes. Transfer immediately to a paper towel lined plate and serve warm.

Our family enjoyed these very much - and always a bonus when veggies are a hit with the kids!