Recently, Ben and I got a hankering for sweet potato fries.  We found a recipe, altered it a bit, made it our own and then made it three nights in a row!  Don’t judge us, they were delicious.  Make them, I bet you can’t eat just one! 

Here is what you need:

· 2 medium sweet potatoes

· ½ tsp ground red pepper or cayenne pepper

· 1 tsp cumin

· 1 tsp chili powder

· 1 tsp garlic salt or garlic pepper

· 1 tsp pepper

· 2 tsp brown sugar

· 2 Tbsp olive oil

· Gallon size baggie

· Ketchup (optional)

Step One:  Cut sweet potatoes into thin slices.  We tried both thin and thick and I prefer the thin ones.

Step Two:  Mix cayenne pepper, cumin, chili powder, garlic salt, black pepper and brown sugar in gallon size bag.  Slowly add olive oil until a thin paste forms (around 2 Tbsp).

Step Three:  Add sweet potatoes, seal bag and shake until well coated.

Step Four:  Place on cookie sheet (it took two for us).  Spread in one layer

Step Five:  Bake at 425 degrees for 30 minutes or until soft.  We actually baked ours until the middle was soft, but ends were a little crispy.  Serve with ketchup (if you are so inclined) and enjoy!

These were really yummy with BBQ chicken and broccoli and cheese casserole (see recipe below) – this was night two.  We served them on night one with a simple Pasta Roni and green beans.  Then the third night we had bunless burgers with sautéed garlic and mushrooms.  Delicious!

Quick Broccoli and Cheese Casserole

Mix 1 bag of frozen broccoli (cook first), 1 can cream of mushroom soup (about 3/4 of the can), and 1/4-1/2lb Velveeta (depending on how cheesy you like it).  Add a little salt and pepper to taste.  Cook in microwave until cheese is almost melted.  Mix 1-2Tbsp of melted butter and Ritz crackers (enough to soak up butter).  Place on top of broccoli mixture.  Cook at 425 degrees until lightly brown (10-15 minutes).  Enjoy!