Thursday, December 27, 2012


thick and crispy
potatoes from my garden

I usually only make butternut squash fries BUT with my new abundance of sweet potatoes, here's my new offering:


3 medium sweet potatoes, do not peel
3 Tbsp. olive oil
coarse pepper
garlic powder
smokey seasoned salt


Preheat the oven to 450 degrees.

First cut the sweet potatoes in half lengthwise.  Cut each half into slices and cut those slices into strips, making thick fries.

Put all into a large bowl.  Add the oil and the spices and toss thoroughly together, coating all.

stir to coat all

Spread the fries onto 2 cookie sheets.  The fries should not be touching each other.  Bake at 15 minutes.  Turn all the fries to the other side and continue baking 10 to 15 minutes.

the first 15 minutes

Remove and serve.

golden and crispy

I served mine with veggie burger topped with Zatar grilled onions

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