Sweet Potatoes are plentiful in the produce section right now for holiday cooking but our family loves to have them all year long.  They are a wonderful alternative to traditional fries with a burger or fish. 

This recipe calls for an unpeeled potatoes so buy organic if you can.  The peel adds fibre but go ahead and peel them if you are concerned.  Ironically, they are are a great source of anti-oxidants.

2 lbs. orange-fleshed sweet potatoes

2 T olive oil

coarse sea salt

3 T grated parmesan

2 T chopped parsley leaves

1 clove minced garlic

Preheat oven to 450 degrees.  Rinse and dry potatoes and then cut them lengthwise into slices 1/2 inch thick, then cut each slice in batons about 1/4 inch wide and 3 inches long.  Arrange in a single layer on a large rimmed baking sheet and toss with olive oil and 1/4 t salt.  Roast, stirring with a spatula midway through baking time, until tender and browned on the edges, 20-25 minutes.

In a large bowl, mix parmesan, parsley and garlic.  Add warm oven fries and mix to gently coat.  Season to taste with additional salt and serve at once. 

Kath’s quote:  “With all thine offerings thou shalt offer salt.”-Moses as found in ‘Leviticus

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Let love be multiplied.

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