Monday, October 18, 2010

Sweet Potato Logs

So many dishes and ingredients have passed through my kitchen in the last few weeks, I want to share them all!  I have been staying busy with lots and lots of cooking and running around because it's just that season.  I have made some interesting seasonal dishes that I cannot even keep up with posting recipes for.  The first one that comes to mind?   A recipe that has been a hit all month for each and every one of my clients this month.

Here is the recipe for my famous sweet potato logs.  The work well with regular russet potatoes, too, and aren't specific to fall.  They just seem to fit in with homemade turkey burgers or veggie burgers and maybe some soup on a chilly day.  Who needs the fried kind if you have these?

Sweet Potato Logs

2 tsp vegetable oil
¼ cup all-purpose flour
1 tsp paprika
1 tsp mustard powder
½ tsp salt
½ tsp ground black pepper
3 Tablespoons or so extra-virgin olive oil
4 large sweet potatoes, scrubbed and cut into wedges

Preheat oven to 400 degrees.  Drizzle a medium baking sheet with vegetable oil

In a large bowl, mix flour, paprika, mustard powder, salt, and pepper. Drizzle in olive oil and mix until it makes sort of a paste.  Place sweet potato wedges in the bowl and rub the paste on the wedges with clean hands.  There doesn't have to be a ton of the mixture on each, but just enough for a little color and flavor.

Arrange coated sweet potato wedges on the prepared baking sheet.  Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

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