Roasted Sweet Potatoes

 Sweet potatoes are one of our favorite roasted vegetables.  Simple and delicious!

Roasted Sweet Potatoes

Sweet potatoes, peeled and cut in half

Olive Oil

Kosher or coarse salt

Thyme

Cover a baking sheet with parchment paper.  Drizzle olive oil on the cut sides of the potatoes, then sprinkle with salt and thyme.  You can also sprinkle on some brown sugar if you like to add a little sweetness.  Then turn them over and rub the other side with oil.  Bake at 400 for about 40 minutes or until the cut side is caramelized.  
So yummy!

Sweet Potato Fries

We love Sweet Potato Fries.  They are easy to make at home.

Sweet Potato Fries
Heat oven to 425
Peel 2 large sweet potatoes
Cut them in strips or wedges
Put them in a bowl with about 2 T. olive oil with salt, pepper, and paprika to taste.
Mix all together with your hands.
Put parchment on a baking tray, and pour the fries on it and spread around evenly on pan.  Bake for about 20-25 minutes or until the fries are soft.  Serve with fry sauce.  Serves 2-4 as a side dish.

Utah Fry Sauce

Did you know Fry Sauce is a Utah thing? At least it started in Utah and has spread to some other Western states. In the East, they don't even know what you're talking about. It's easy to make. Just put about 1 part ketchup to 2 parts mayonaise in a bowl. Mix well. Put in a small amount of dill pickle juice (this is very important if you want it to taste like Utah Fry Sauce) Put a little in and taste it. If you feel like you just were transported to Artic Circle in your hometown, then you got it right. Add more if needed. You can also put in some finely chopped dill pickles if desired, but really, why? It's so good just creamy and smooth.

Avocado-Crab Dip (or just avocado dip)

I found this recipe in a Food Network magazine and made it last night and LOVED it. I served it with baked sweet potato chips. It was healthy and delicious! I didn't put the crab meat in and it was great without it.


3 avocados
1/4 cup diced white onion (I used the white parts of 2 green onions)
1/2 cup diced plum tomato (I used grape tomatoes)
1/2 cup diced fresh mango
1/2 cup chopped fresh cilantro
1 jalapeno pepper, seeded and diced
4 ounces lump crab meat, picked through (I didn't put this in)
Juice of 1 lime
Kosher salt

1. Halve and pit the avocados; scoop the flesh into a large bowl and mash.
2. Stir in the onion, tomato, mango, cilantro and jalapeno; fold in the crabmeat. Add the lime juice and season with salt.

Yam or Sweet Potato Souffle'

After making yams the same way for so many years (Candied Yams), do we dare try a new way?  Well, we did last year and loved it!  This Yam Souffle' is so delicious with the pecan topping.  I think this is how I'll be doing it again this year!

Yam Souffle'

4 medium Sweet Potatoes or Yams

1cup sugar

1 cup milk

2 large eggs

1 1/2 teaspoon vanilla 

1 teaspoon salt

Topping:

1 cup brown sugar

1 cup pecans, chopped

1/2 cup flour

6 Tablespoons butter

Wash and wrap the yams in foil.  Place on a lined (sil pat or foil) baking sheet and bake in a 350 oven until the yams are done and fork tender.  How long it takes will vary by the size of the yam and your oven, but it will be 40 minutes - an hour.  When done and slightly cooled, remove the skin and put the yams in a large bowl.  Add the white sugar, milk, eggs, vanilla and salt.  Mash with a potato masher.  Mash and combine well, but it's okay if it isn't totally blended and smooth.  Spread them into a 13x9 pan or another casserole dish (I have a large round one I like to use.)

In a separate bowl, combine the brown sugar, pecans, flour and butter.  The easiest way to do this is with your hands, but you can use a pastry blender.  When blended sprinkle the topping over the yams.  Bake at 400 for about 30 minutes until golden brown.