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It’s that time of year, when sweet potatoes start going on sale. Being from the South, my favorite way to eat them is candied, with lots of brown sugar and marshmallows. Mmmmmm But I always make myself wait till Thanksgiving to candy them. In the meantime, I hate to let a good sale go to waste, so I found this yummy recipe for sweet potato spears. And, in case you didn’t know, sweet potatoes are heart healthy – when you leave off the marshmallows and brown sugar. 😉
Sweet Potato Spears
- 1 ½ lbs Sweet Potatoes peeled and cut length wise into wedges
- 1tbs olive oil
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp black pepper
- 1/8 tsp ground nutmeg
Put olive oil, salt, thyme, black pepper and nutmeg in a zip-top baggie. Add sweet potato wedges. Make sure wedges are coated thoroughly, then place on a cookie sheet that has been sprayed with cooking spray.
Bake at 450 for 25 minutes
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