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Shake & Bake Sweet Potatoes

From Stones River Market

<p>The recipe comes from Chef Jenny showcasing sweet potatoes and her Seeds of Success.</p>
Source: JENuineHealth by Jenny Drake (Entered by John Erdmann)
Serves: Serves 4

16 oz sweet potatoes, sliced in half (lengthwise), then cut in lengthwise wedges, like large steak fries (Cut in half if they are very long potatoes.)
2 TBSP olive oil, plus a bit more for the baking sheet
1 TBSP paprika, or more to your taste
salt and pepper, to taste
2 bags Seeds of Success

Step by Step Instructions
  1. Preheat oven to 425 degrees.
  2. Put the potatoes in a bowl. Pour the olive oil on top of the potatoes. Shake the bowl to coat the sweet potatoes.
  3. Place the potatoes, skins down, on a lightly oiled baking sheet.
  4. Sprinkle paprika, salt, and pepper on the potatoes.
  5. Bake and check after 15 minutes for tenderness. They may need 5 more minutes, depending on the thickness.
  6. If you want the sweet potatoes crispy, broil them for 3 - 4 minutes. Set a timer, so they do not burn.
  7. Top the sweet potatoes with Seeds of Success: Pumpkin Spice flavor or Sweet & Salty.
  8. Recipe Tips 1. You can dip these sweet potatoes in a mixture of Ranch dressing and chipotle Tabasco seasoning. 2. You can enjoy these potatoes for lunch with a kale salad or a sandwich. 3. You can serve Shake & Bake Sweet Potatoes hot or at room temperature.