Spiced Sweet Potato Fries

So, I don't know about you, but I have a pretty unhealthy obsession with sweet potatoes. I like sweet potato anything. They just have such an amazing flavour to them and don't need much of anything to make them taste good!

Tonight for dinner I made sweet potato fries - baked, not fried! So they're a little healthier for you. If you use a minimal amount of oil on them, they're even healthier for you. :) Healthy + easy = what more could you want!

Preheat your oven to 425F. Cut two medium sized sweet potatoes into 1/4-1/2 inch rounds and then cut them into fry shapes (mine made 4-5 fries per round). Toss all the fries into a medium size bowl and drizzle with your favorite type of oil. Sprinkle with whatever spices you like (I used lots of chili powder, a little garlic, and coarse salt). Toss to coat then spread in an even layer on a baking sheet. Bake 30-35 minutes, stirring every 10 minutes. Enjoy!

I served with some homemade sweet chilli dip - mix some sweet thai chilli sauce with a couple spoonfuls of fat free greek yogurt and you're laughing!

Happy Cooking my Friends!

Sweet Potato Soup with Coconut Milk & Ginger

I am pretty much positive that Anna Olson is queen of delicious soup! Every soup recipe of hers that I've tried has turned out soooo great. And her recipes are pretty straight forward and use basic, easy to find ingredients. I made this soup forever ago and am finally getting around to posting about it (pretty much the story of my life!).

Sweet Potato Soup with Coconut Milk & Ginger
Recipe from Anna Olson's cookbook Fresh

Ingredients:

• 2 tbsp butter


• 1 1/2 cups diced onion


• 6 cups peeled and diced sweet potato


• 3-4 cups chicken stock


• 1 - 398 ml can coconut milk


• 2 tbsp grated fresh ginger


• 2 tbsp fresh lime juice


• salt and pepper to taste


• dash cayenne pepper or hot sauce


• 1/4 cup fresh cilantro leaves (optional)


• 1/2 cup yogurt or sour cream (optional)

Method:

1. Melt the butter in a large saucepot over medium heat and cook the onion for 3-4 minutes to soften, but not brown. Add the sweet potato, 3 cups of the stock, the coconut milk, and the ginger. Simmer for 25 minutes, until the sweet potatoes are tender. Puree the soup with a handheld blender until smooth, adding the remaining stock if too thick, then stir in the lime juice, and strain through a sieve to make it more smooth. Return to the heat and season to taste, including the cayenne or hot sauce, if using.


2. Ladle the soup into bowls and garnish with cilantro leaves and a swirl of yogurt.

And thats it! Nice and simple so you can make dinner in a snap and then go back to enjoying your long weekend!! I absolutely loved this soup and I hope you do too. Hope you've got lots of exciting (or relaxing) things planned for the weekend. I have a few culinary tasks to accomplish this weekend and hopefully some relaxation time too. :) :)

Happy Cooking my Friends!