Baked Sweet Potato Fries

Sometimes it's the simple things that are best. This is one of those really easy sides that is fairly healthful and perfectly delicious. We had them with some barbecue tonight and it definitely satisfies the french fry craving. In fact, I like sweet potato fries better than regular fries. I could probably eat them forever. These are, in my opinion, really good when dipped in some homemade mustard, too!

Baked Sweet Potato Fries

~Print Recipe~

• 2 medium sweet potatoes
• Olive oil or olive oil spray
• Salt

1. Preheat oven to 425 degrees. Line a baking sheet with parchment sprayed with non-stick spray.
2. Peel sweet potatoes and slice into wedges. If using olive oil, put wedges in a boil, drizzle with olive oil and sprinkle with salt. Toss to coat. If using olive oil spray, spread wedges in a single layer on baking sheet, spray with olive oil and sprinkle with salt.
3. Bake wedges for 15 minutes, then flip them over. If using spray, spray the other side and sprinkle with salt. Bake another 10-15 minutes until golden brown and they've reached desired crispness. 
4. Sprinkle with more salt, if desired. 

Serves 2-3

Sweet Potato Pie

I made this pie for my Grandma DeVault on Christmas, and boy does she have a sweet spot for pies. I've never seen her move so fast. I am not a fan of pies, but I had a slice of this one, and it was literally the best I've had in a long time - very flavorful and great texture. Everyone loved it.

This is a really simple recipe, and believe it or not, it's a little difficult to find a recipe for sweet potato pie these days. Pumpkin has sort of taken the forefront. This recipe makes two pies.

What's in it

3-4 sweet potatoes or yams (I prefer yams - the orange/red ones)

1/2 C butter, soft

1 Tbl pure vanilla extract

2 1/2 C sugar

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp chinese five spice powder (if you have it)
4 eggs, beaten

3/4 C evaporated milk (6 oz)
2 pie crusts

How it's done
Cook the potatoes (uncut and unpeeled) until tender in boiling water, until firm but tender (about a half hour). Drain, cool, peel and mash.

Pre-heat oven to 350 degrees.

Combine mashed potatoes (yams), butter, sugar, vanilla, nutmeg, cinnamon. In a small, separate bowl, whisk eggs and milk, then blend into potato mixture. Pour mix into 2 pie shells and bake 60 minutes or until done.

Winter Squash and Chicken Stew

This recipe was originally from epicurious.com, but the below is a slightly modified version. Butternut squash is a pain to work with - if you're not lazy, throw it in the oven for a bit first to soften it up so that it's easier to cut. I always go straight at it with a heavy-duty knife on a very sturdy surface and although I always walk away with sore arms, it's always well worth it.

If you want every bite to be delicious, use sweet potatoes instead of russets. Serve directly on top of a bed of white rice. This dish keeps very well in the fridge and tastes even better the next day. It's perfect for November!

2 teaspoons olive oil
6 chicken thighs, skin removed

1 1/3 cups chopped onion
3 garlic cloves, minced
1 1/2 teaspoons curry powder (I didn't have curry powder the first time, so I just threw in some extra cumin, turmeric and coriander)
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
4 cups 1-inch pieces peeled butternut or acorn squash
2 cups 1-inch pieces peeled sweet potatoes
1 cup canned low-salt chicken broth
1 14 1/2- to 16-ounce can diced tomatoes with liquid
2 tablespoons chopped fresh cilantro

Heat 1 teaspoon oil in Dutch oven or any deep saucepan suitable for a "stew" over medium-high heat. Season chicken with salt and pepper. Add to pan; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Apricot Ginger Roasted Sweet Potatoes

This recipe is also from my mom, though I think she got it from a magazine some time ago. I was skeptical at first about the flavor combinations in this dish, but it only took one taste to convert me. I like that it's easy to prepare. It's perfect for fall and more delicious than you imagine.

~Print Recipe~

• 4 pounds sweet potatoes, peeled and cut into 1 inch chunks (hint: Trader Joe's sells them pre-cut!)
• 2 tablespoons olive oil
• 1/2 cup real maple syrup
• 1/3 cup apricot preserves
• 4 tablespoons butter
• 1/3 finely chopped crystallized ginger
• 1/2 teaspoon salt

1. Pre-heat oven to 500 degrees. Toss potatoes in a single layer on 2 large baking pans. Bake 30 minutes, tossing every 10 minutes.
2. Meanwhile, combine maple syrup, preserves, butter, ginger and salt in a small saucepan and cook over medium heat until preserves melt, around 5 minutes.
   
3. Mix together and serve warm. Enjoy!
   

I have a mini-tradition making this for Thanksgiving. (Amber, this would probably be great even without the crystallized ginger!)