I get lots of requests for recipes for the items that I list as a part of our Monday Meal Plans on a weekly basis. This is a bit challenging for me for a number of reasons. 1) I have a pretty poor camera and so it’s hard to get good images for you. 2) I forget to take pictures with the camera I have. 3) I rarely take measurements. I think I get this from my grandmother who used to measure things corresponding to the size of a Walnut shell. 4) Because of this things don’t always turn out the same way.
Repeatedly though I get questions about my Sweet Potato Chip/Fry recipe. So yesterday, I took a few pictures of the process when I made it for dinner (yes I changed my meal plan).
Ingredients:
2 Large Sweet Potatoes
1 T Brown Sugar
Mesquite Seasoning Mix
1/4 c Olive Oil
1) Preheat the oven to 375 degrees.
2) Peel and Chop 2 large Sweet Potatoes. Slice in either chip or fry shape. The thinner they are, the more crispy they will be.
3) Place the cut Sweet Potatoes into a sealable container. Sprinkle in 1 T of Brown Sugar and your choice of spices. I use a mesquite flavored chicken spice that I get in a grinder from Aldi. And of course, I couldn’t figure out how much I use. I’m guessing around 1 T though. You season to your taste.
4) Seal and then Shake the bowl vigorously to coat. The Shake Weight™ Dumbbell
5) Reopen the bowl and pour 1/4 to 1/3 c of Olive Oil over the Sweet Potatoes. Re-seal and shake again.
6) You can either refrigerate them over night or throughout the day OR use immediately. Lay the Sweet Potatoes out in a single layer on a dark metal baking sheet.
7) Bake for 10 minutes in preheated oven and then turn and bake for 10 more minutes.
You’ll want to watch them closely after this. You can leave them in for longer until they begin to brown. They will be more of a soft fry or chip than crispy since they are baked. But they’re still yummy and we love to eat them with organic ketchup. In fact, ours were so yummy I didn’t even remember to take an “after” picture. Enjoy!
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