I went camping at Big Basin over the weekend. We hiked to some sweet waterfalls.
Plane tickets have been bought for South America in June with my best friend! Recommendations for Peru and Educador are encouraged.
I’ve been craving Safeway sushi for lunch. Like every day of the freaking week.
I think I could spend a whole month in Bed Bath & Beyond and STILL be entertained by walking through those isles. They have everything!
I think I might be starting to go through my quarter life crisis. Someone give me life advice please.
I’ve been baking sweet potatoes like it’s my job.
Simple, sweet, and healthy. These basic sweet potato fries will be a great accommodation to any main dish (or alone as a snack!). Once the ends of the fries start to get crispy, they are ready to eat.
These aren’t as crispy as deep fried sweet potato fries but I think that makes them taste fresher and more flavorful. Dip them in some spicy brown mustard and you’re good to go!
P.S.! I am donating 1 dozen of my Salted Dark Chocolate Chip & Hazelnut cookies to the Baking for Kate Online Bake Sale! The Online Bake Sale is happening THIS WEEKEND so be sure to stop by and bid on some great items. Carrie over at Frugal Foodie Mama is hosting this event, and all proceeds will be donated to Kate and her family (learn more about Kate’s story here).
- 1 Medium sweet potato
- 1 Tsp olive oil
- Dried parsley
- Salt (preferably kosher or coarse sea salt) and pepper to taste
- Spicy brown mustard or your favorite dipping sauce
- Preheat the oven to 400 degrees F.
- Wash and then cut the sweet potato into thin slices (about 1/2 in thick, just slightly bigger than shoestring fries). I left the skin on but you can peel it off if you’d like.
- In a large bowl, drizzle the olive oil evenly over the fries, and then lightly sprinkle some pepper and parsley on them. Toss everything together.
- Place a wire rack (a metal cookie cooling rack works!) on a baking sheet and then lay the fries on the rack in a single layer. Be careful not to put them too close together or else this will steam the fries.
- Bake for 30-40 minutes or until the fries start to get crispy/darker on the outside. (I recommend checking the fries around the 30 minute mark because oven temps vary.)
- When the fries are ready, let cool for a few minutes and then sprinkle some kosher salt (or corse sea salt) and extra parsley over them.
- Serve immediately.