A variety of Parsnip & Sweet Potato Fries!

Yes...another sweet potato recipe! You can do so much with sweet potatoes in baking and cooking, but I would definitely say this is the simplest recipe (and my favorite side) of them all.  Adults and kids love this healthier, baked (not fried!) version, which can be made sweet or savory.  Experiment with different spices such as garlic, thyme, or simply salt and pepper fries!  If you accidentally bake these fries a bit longer, you'll simply end up with sweet potato chips!
Note: Slice in whatever shape desired...medallions are the quickest method...feel free to cut into fry-like shapes as well!

Cumin Sweet Potato Medallions

INGREDIENTS

2 medium sweet potatoes, scrubbed

1 T olive oil

1 tsp ground cumin

Coarse salt and pepper

DIRECTIONS

Preheat oven to 425. Spray a large baking sheet with cooking spray. Slice sweet potatoes into thin circles. Place potatoes, oil, cumin, salt and pepper in a large Ziploc baggie. Shake until potatoes are coated well. Lay circles on pan (1 layer). Roast, turning potatoes halfway through with a metal spatulas, until fork-tender and browned, about 20-30 minutes.

Cinnamon Sweet Potato Fries

INGREDIENTS

2 medium sweet potatoes

1 tsp honey

1/4 tsp sea salt

1 T olive oil

1/2 tsp cinnamon

DIRECTIONS

Preheat oven to 425. Spray a large baking sheet with cooking spray. Slice sweet potatoes into thin wedges. Place potatoes, honey, salt, oil and cinnamon in a large Ziploc baggie. Shake until potatoes are coated well. Lay wedges on pan (1 layer). Roast, turning potatoes halfway through with a metal spatulas, until fork-tender and browned, about 20-30 minutes.

Spicy Fries

INGREDIENTS

2 medium sweet potatoes, sliced like french fries

1 T olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp curry

1/2 tsp hot sauce of choice

DIRECTIONS

Preheat oven to 425. Spray large baking sheet. Combine all ingredients besides potatoes in large Ziploc baggies. Mix ingredients well. Add potatoes, shake until coated. Spread on baking sheet. Bake for ~20 minutes, or until tender.

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This weekend, I experimented with new baked fries-One of my favorite outings in the summer is to hit up various farmer's markets throughout the week! This week the markets had loads of root veggies such as turnips, parsnips and beets.  I picked up a variety and decided to create this new spin on sweet potato fries!  

Parsnip & Turnip Fries

INGREDIENTS

2 lbs parsnips or turnips (or both)

2 T olive oil

Coarse salt and pepper

DIRECTIONS

Preheat oven to 450.  Trip tops and bottoms of the veggies.  Slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise to make uniform pieces.

In a large baggie, toss veggies with oil, salt and pepper.  Spread in a single layer on pan.  Roast, flipping veggies half way through, until tender and golden brown, 25-30 minutes.

Recipe from Everyday Food.

Pictures taken from foodfit.com and simplyrecipes.com