ONE OF THE REASONS I LOVE THANKSGIVING IS THE ABUNDANCE OF SWEET POTATOES FOUND IN THE GROCERY STORES!Now living in the South, Sweet Tatoes are a way of life. Growing up in the West, the only way I had them was shall we say "Gerber Style" and we called them yams, and I will confess here I hated them with a passion!
Now I live here and these little beta carotene packed tubers are on my menu! I introduce them at times to our guests on the breakfast menu, you can cube them and saute them with a little olive oil, onion, freshly cracked pepper and sea salt and they are divine!
So today we made Sweet Potato Fries in the oven. I took some photos to show you some key elements to making these. #1 when you drizzle the olive oil, make them glisten, not swim. #2 don't let them touch or they will be in a sweaty sauna together, and not get crispy like you want them! #3 no breading required, just the pure potato and a little salt and pepper. #4 you can leave the skin on or peel them. Whatever you do don't wash them so the olive oil slips off, they won't crisp.
Lastly, these potatoes are already sweet, don't add sugar! Please~ it is like adding sugar to fresh berries, you ruin them, keep them pure, the real thing the real thing! Remember the rule to healthier food - K.I.S.Sweetie.
|Don't let any touch each other|
|Salt and pepper and a drizzle of olive oil|
|Bake at 450 degrees F for 15 min's, then flip them and bake 10 more min's|
|Eat with ketchup or without (2 sweet potatoes serves 4-6 people generously)|
|Sierra is helping Dad with the project outside|
|In Australia a mid morning break is called "SMOKO" in Oz and NZ it is also called Morning Tea|
ISN'T IT TIME FOR A BLUE RIDGE DAY Y'ALL?