I begin to get a sick feeling in my stomach every time the word “holiday” comes up, and it’s been coming up a lot in recent days. That’s because the “holiday” to which they refer is Christmas, and I’m having a hard time coping with the idea that it’s right around the corner. I’ve had several people bring in information about holiday-related happenings, and I don’t like it one bit. In my brain, it’s still summer, and the recent weather has done a lot to perpetuate that myth.
But the reality is that summer is gone, autumn is here and winter will soon be nipping at our heels. I have noted that my tastebuds have begun to crave comfort foods such as meatloaf, pot roast and lasagna. While we continue to do a lot of meals on the grill, the grilled meats have been supplemented with fall season fare, such as acorn squash and sweet potatoes.
One of my favorite preparations for sweet potatoes is Sweet Potato Fries. My method is similar to this one, which was the Recipe of the Day from the Food Network, although my seasonings are a bit different.
Sweet Potato Fries
Cut 2 pounds sweet potatoes into wedges. Toss with 3 tablespoons olive oil, 1½ teaspoon brown sugar, 1 teaspoon salt, ¼ teaspoon cumin, ¼ teaspoon chili powder and a pinch of cayenne pepper.
Roast cut-side down at 425 degrees until crisp, about 30 minutes, turning once.