Happy Father's Day!

We had enough sweet potatoes (or yams) for two batches so I tried two different recipes.  This one is sweeter and the second one is spicier.

Memphis Sweet Potato

by Down Home with the Neelys

Ingredients

4 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cinnamon

2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips

1/2 teaspoon salt

2 tablespoons brown sugar

Directions

Preheat the oven to 425 degrees F.

In a large bowl, mix together olive oil, paprika and cinnamon.  Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer.  Sprinkle with salt and brown sugar.

Bake for 30 minutes, turning every 10 minutes.

Sweet Potato Fries

from Semi-Homemade Cooking with Sandra Lee

Ingredients

2 pounds sweet potatoes

1 tablespoon canola oil

1 teaspoon pumpkin pie spice

1 tablespoon chili seasoning

salt and pepper

Directions

Preheat oven to 400 degrees F.  Line baking sheet with aluminum foil and set aside.

Use peeler to peel sweet potatoes.  Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl.  Add oil and spices.  Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet.  Place in preheated oven.  Bake for 30 to 35 minutes turning once to ensure even cooking.  Remove from oven and serve hot.

My family preferred the sweeter recipe from the Neelys.  My dad and I also made burgers with avocado, gorgonzola cheese, and onions and mushrooms cooked with with good-quality red zinfandel until it was reduced.

Finally I made a salad with strawberries, a can of mandarin oranges, and toasted almond, tossed in a poppyseed dressing.  The combination of berries and nuts created a taste that reminded me of peanut butter and jelly.  This recipe was inspired by this recipe from Kraft Foods, but i substitued the idea of pasta with lettuce.