Spring is here, and that means more practices and games than I can count. We're in the 2nd week of spring lacrosse(WD,) the last week of winter soccer(SB,) and heading into baseball(SB.) That means that meals are going to be a lot more simple with a lot of grilling. Tonight we had some barbecue chicken and Zesty Sweet Potato Fries.
WD isn't a big fan of sweet potatoes(weird, I know,) but he loves these. They're so easy to make. I mix together 1/4 cup of olive oil with 2 minced garlic cloves, 1 tsp of salt, 1 tsp paprika, 1/2 tsp cayenne pepper, and 1/2 tsp ground black pepper. I peel and slice 3 or 4 sweet potatoes into wedges and toss them in the oil mixture. Spread them out onto a foil lined baking sheet,
and bake at 450 for about an hour, flipping them over part way through the cooking time. Nothing could be simpler. I love the sweetness of the potatoes contrasted against the heat of the sauce.
Thanks for popping in and cooking with me. I'm linking this up to Real Food Forager's Fat Tuesday, Gluten-Free Homemaker's Gluten-Free Wednesdays.