Sweet Potato Fries and Toasted Squash Seeds

I make variations of this sweet potato dish at least twice a week. (I love sweet potatoes). These are super spicy and a little more exciting than the version I do with basil and oregano. Experiment with spices and ratios– pretty much anything tastes good!

Wash well or peel desired number of sweet potatoes

cut into rounds or fries (pictured)

toss with olive oil and chili powder, cayenne pepper, cumin, paprika, salt & pepper (be careful with the cayenne)

roast at 425 degrees until beginning to brown and crisp

This is nothing new, but still a wonderful snack. We rescued these seeds from the acorn squash I used to make the squash and white bean stew. After we let them dry for several hours on a cookie sheet, I tossed them with a small amount of curry powder and roasted them for approximately 8 minutes in a 425 degree oven. (I took them out when I heard them start to pop). So good! They made a perfect pre-dinner snack the next night.


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