This has been the longest four-day week ever! Maybe it was the fact that I’ve had lots of at-work responsibilities as well as after-work responsibilities, or maybe it was because every day of this week seems to have been filled with tons of little miracles <–I need to add the engagement of two of my best friends to that list – Congratulations Lorena y Luis!!!.
Where was I? …
Oh right. Long week. (Obviously.) And the fun just doesn’t stop. After work Ben and I are headed to our good friends’ home for Shabbat (here’s a recap of the ways in which we practice Judaism and why). And then – the weekend! 🙂
In celebration of the upcoming weekend, I thought I’d share one of my favorite weekend recipes. You know, the simple, quick recipes most often made on weekends because they’re just so good fresh. One of my all-time favorites: sweet potato fries (minus the frying)!
I usually make these with purple Okinawan sweet potatoes, but the old Japanese man who sells them at the farmer’s market said those weren’t ready yet, so I got some white-fleshed sweet potatoes instead. I’ve also tried these with yams (orange fleshed); they all work wonderfully for this recipe! Also, just as a side note: these are quick and easy enough to be made throughout the week as well – we just tend to make them most on weekends.
Sweet Potato Fries
- 2 medium sweet potatoes
- 1-2 Tbsp olive oil [I use 1 Tbsp, but you might find that you want more]
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic salt
Preheat oven to 450 degrees.
Cut sweet potatoes into 1/3” strips
Combine all ingredients in a mixing bowl – evenly coating the potatoes.
Bake in a single layer (try not to have the fries overlapping) for about 15 minutes – stirring half way through.
Enjoy! Makes 4 servings.
Nutrition Facts [one serving using 1 Tbsp olive oil]
Calories 135 • Fat 3.5g • Sodium 135mg • Carbs 24g • Fiber 3g • Sugar 0g • Protein 2g
Have a wonderful weekend, everyone! 🙂
What are some of your favorite weekend recipes?
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