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Roasted Sweet-Potato Fries

Roasting is one of my favorite methods of cooking vegetables. It’s easy and the flavor that develops is unmatched. These “no fry” Roasted Sweet-Potato Fries are a hit. I’ve even tried it with carrots; the kids love it! Also, here’s a useful list from Eating Well about cooking veggies (scroll down to the alphabetical list).

Roasted Sweet-Potato Fries*

Ingredients

1-1/2 lbs. sweet potatoes (2-3 medium potatoes)
1 tsp cumin (Or use chili or paprika, depending on the desired flavor)
1 tsp coarse salt (kosher salt) or 1/2 tsp table salt
1/4 tsp ground black pepper
1 tbsp olive oil

Directions

1. Preheat oven to 425 degrees.
2. Scrub potatoes in cold water, pat dry. Halve lengthwise, quarter each half lengthwise.
3. In a small bowl, mix spices and salt.
4. On a large rimmed baking sheet, toss sweet potatoes with olive oil. Sprinkle with spice mixture. Toss to coat.
5. Arrange cut sides down in a single layer.
6. Roast, turning potatoes halfway through, until tender and browned, about 30 minutes. Let cool slightly before serving.

*I can’t remember the source, it’s probably an Everyday Food recipe?

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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