Welcome to Savory Sunday!

I know the title of this post may be a little misleading, since it's Savory Sunday and the topic is "Sweet Potatoes". But the following recipe is one that is more on the savory side for sweet potatoes. I happen to love them and tend to make mine sweet, but it's always nice to switch it up from time to time. I found this recipe in Energy Times.

Here you go:


4 Sweet Potatoes (yams), peeled
2 tsp olive oil
salt and pepper to taste
2-3 tbsp chopped parsley (optional)

1. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray or line with foil.

2. Cut sweet potatoes into 1/2" thick lengthwise strips; toss with oil. Arrange in single layer on baking sheet; bake 15-20 minutes.

3. Turn potatoes over; bake an additional 15-20 minutes or until golden brown all over.

4. Arrange fries on a platter. Season with salt and pepper. Sprinkle with parsley (if using).

5. Serve and enjoy!

If you want to go ahead and switch it up to sweet, you can leave out the parsley and sprinkle with cinnamon and nutmeg before baking.

Some additional facts about sweet potatoes:

Sweet Potatoes also go by the name yams.

The true yam is rarely found in the U.S., it is native to Africa where it is a mainstay of agriculture.

Sweet potatoes provide great nutrition. They contain calcium, fiber, iron, potassium, and vitamins A, B6 and C.

Evidence suggests that unlike white potatoes (an unrelated plant) they help stabalize blood sugar levels.

When shopping for sweet potatoes, look for roots that are clean, plump, dry and smooth. Store them in a cool, dry place. They can be stored for up to a month, although best within a week or two of purchase.

Source: Lisa James- Energy Times
Recipe: Printed in Energy Times, which was reprinted from Holly Clegg's Trim & Terrific Gulf Coast Favorites by Holly Clegg (,