Sweet Potato Fries

Ingredients:

3 whole Sweet Potatoes, Peeled And Cut Into 1/4-inch wide Thin Sticks
3 Tablespoons cornstarch
1/4 cup ghee (or olive oil)
1 cloves garlic, minced
1/2 teaspoon Seasoned Salt (or Plain Salt)
1/2 teaspoon Chili Powder
1/4 teaspoon Black Pepper

1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper (foil, wax paper etc. will not work). 3 large sliced potatoes are usually too crowded on 1 sheet, but it depends on their size. You may need an additional sheet. Set aside.
2. Place cut sweet potato fries in a large bowl or ziplock bag and toss with cornstarch. You want a nice thin coating. Pour the potatoes into a strainer and shake off extra corn starch. Discard the extra cornstarch out of the mixing bowl too. Place potatoes back into the bowl and add the ghee/olive oil, garlic, seasoned salt, chili powder, and black pepper.
3. Line the sweet potatoes onto the baking sheet. Try not to crowd them or else they won’t bake, they’ll just steam. Bake for 15 minutes. Remove from the oven and flip. Place back into the oven for 10-15 more minutes. Make sure to rotate the pan to avoid uneven browning. It is okay if the edges get a little bit burnt.
4. Turn the oven off and keep the fries inside as the oven cools down for about 30 minutes. This step will help the fries get crispier. Enjoy immediately.

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Honey-Lime Quinoa Stuffed Sweet Potatoes

I loved these. The kids weren't as big of fans. L liked it when I gave her the stuffing while the potatoes were still cooking, but wouldn't touch it when it was all together. E saw that it was touching a potato and also wouldn't eat it, but A thought it was delicious. I found the recipe here. I know it doesn't get good kid reviews, but you should still try it. :)

• 4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
• 1 cup uncooked quinoa
• 1 3/4 cup low-sodium chicken broth or vegetable broth
• 1 Tbsp olive oil
• 1 cup chopped yellow onion
• 1 clove garlic
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups grilled or frozen corn
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/4 tsp ground coriander
• 1/8 tsp caynenne pepper
• 3 1/2 Tbsp fresh lime juice
• 3 1/2 Tbsp honey
• Salt and freshly ground black pepper
• 3 Tbsp chopped cilantro, plus more for garnish
• 2 oz shredded Monterey Jack cheese (1/2 cup)
• Sour cream for serving, optional

Directions

• Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
• Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
• Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauting. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
• Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese. Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.
• Recipe Source: Cooking Classy

Hash Brown Egg Nests

We thought this was a fun twist to a hash brown and egg breakfast (or dinner!)

HASH BROWN EGG NESTS WITH AVOCADO

PREP TIME
10 mins

COOK TIME
30 mins

TOTAL TIME
40 mins

Author: The Cooking Jar
Serves: 8 cups

INGREDIENTS
15 oz. frozen shredded hash browns, thawed
1 cup Cheddar cheese, shredded
1 tablespoon olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked bacon, crumbled
1 tablespoon Cheddar cheese, shredded
½ tablespoon parsley, chopped
2 avocados, sliced and chilled


INSTRUCTIONS
Mix hash browns, salt, pepper, olive oil and 1 cup Cheddar cheese in a mixing bowl
Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests
Bake at 425 degrees F or until the edges have browned and the cheese has melted, about 15 minutes
Crack a medium egg into each nest and season with salt and pepper to taste
Top with crumbled bacon, 1 tablespoon cheddar cheese and parsley
Bake at 350 degrees F until the egg whites set, about 13 to 16 minutes
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan
Dish and serve with chilled avocado slices
NOTES
If you don't have frozen shredded hash browns, bake 4-6 russet potatoes. Let them cool off, then peel and grate them to form shreds.

Parmesan Potato Wedge

This is in the Better Homes and Garden Cookbook

6 medium potatoes
1/3 cup butter, melted
1 clove garlic minced
1/4 cup Parmesan cheese
1/2 tsp Italian seasoning
1/4 tsp salt
1/8 tsp pepper

Line a 15 x 10 x 1 inch baking pan with tin foil; set aside. Cut eash potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt and pepper. Add potato wedges and stir to thoroughly coat. Place wedges on the prepared baking pan. Bake uncovered in a 425 oven for about 30 min or until tender.