Sweet Potato Fries

Technically, these little morsels shouldn't be called "fries" because

they're baked, not fried. But 'Sweet Potato Sticks' doesn't sound nearly as

appetizing, now does it.:)

I first saw this recipe on how does she? and was skeptical about how they would turn out so I made traditional baked sweet potatoes (with cinnamon sugar) as well as the experimental fries to go along with our steaks. I should have made them all fries because they were so good! And all three kids ate them too! Yum! We may never have to eat deep fried 'fries' again!

5 star rating because even as full as I was, I couldn't help but finish off

the last of them. This is all that was left by the time I got my hands on my

camera. For better, more appetizing photos click here.

Baked Sweet Potato Fries

2 or 3 good sized red yams

olive oil

grated parmesan, yes the stuff in the green can

(my sweet gammy always called this par-ME-san)

Peel then cut the potatoes into strips, or sticks. Put in a large bowl and toss with a couple tablespoons olive oil and grated parmesan until evenly coated. Spread on foil covered cookie sheet and roast at 425 for 30 minutes, turning every 10-15 minutes. Serve with favorite dipping sauce. I like traditional Utah fry sauce, which is equal parts ketchup and mayonnaise. (Well, I probably favor the ketchup a little)

*Note: images are from different batches. I tried skins on but think I prefer no skins:)

Lettuce Wraps

Thanks to Melanie for this one!
Lettuce

Shredded Carrots

Swiss Cheese

Crab Legs

Corn & Chile Salsa (Sure wish Trader Joes would come to Utah)

Place a half (or full) slice of swiss cheese atop a clean leaf of lettuce (romaine or green leaf are great). Then make a bed of shredded carrots. Place a crab leg (I used imitation) on top of that and garnish with spicy corn salsa.

Delicious! Depending on how much cheese you add, they only come in at about 100 calories each.

Carrot Cookies

A healthier treat for the New Year!

Probably still lots of calories but at least there's a little veggie in it!

Carrot Cookies with Orange Icing

1 c sugar

1 c butter

2 eggs

2 tsp vanilla

3 c flour

1 tsp salt

1 tsp baking powder

1 c cooked mashed carrots

Cream butter and sugar. Add remaining ingredients. Spoon (or pipe through ziploc baggie with corner snipped) onto greased cookie sheet. Bake at 350 for 10-12 minutes. Cool then frost.

Orange icing/ glaze:

1/3 c butter

3 c powdered sugar

3-4 Tbsp orange juice

1 tsp grated orange rind

Cooks notes: The first few times I made these cookies I was under the assumption that they would be better with less vegetable. Not So! In fact without at least 1 cup carrots, they are just a sugar cookie. It seems the more carrot in them, the better they are. Last night I made them with 2 1/2 c carrots!(That's a whole 2 lb bag!) Still good though I think I'll stay between 1 1/2 and 2 cups.

Also, the way you mash your carrots will determine the color/ texture of your cookie. If you blend them with a wire whisk/hand mixer, they will be less orange but have more chunks. If you puree the carrots in the blender, the cookies will be more orange in color and have a smoother consistency. The cookies pictured above were mashed with a hand mixer.

My rating? 5 - I think I could probably eat the whole batch. Favorite cookie, hands down. My kids love them too. K1 prefers them without icing. Go figure.