I have this recipe, but not with cheese. Baked Sweet Potato Fries 2 lbs. Sweet potatoes, peeled 2-4 tbsp. Toasted sesame oil 2 tsp. Ground cumin 2 tsp. Chili powder 1 tsp. Paprika 1 tsp. Salt Lightly oil 2 non-stick cookie sheets and set aside. Cut the peeled sweet potatoes into "french fries". Place "fries" on cookie sheets, and spread them into a single layer. Drizzle the sweet potatoes the sesame oil, ground cumin, chili powder, paprika, and salt. Bake at 375 degrees F. for 20 minutes. Turn "fries" and bake for another 20 to 25 minutes, until lightly browned and crisp.

Check out this recipe, it has pictures Here is a link that might be useful: Sweet Potato Leaves

I don't use the honey or cinnamon in this recipe. It's really good and since I love the "relish" I always double the amounts. Sweet Potato-Coconut Soup with Spicy Relish Spicy Relish: 1 T canola oil 1 T unsalted butter Pinch of red pepper flakes ý small sweet potato, peeled & cut into a small dice Salt and fresh black pepper ü cup finely chopped fresh flat leaf parsley Heat oil & butter over medium heat. Add red-pepper flakes; heat for 10 seconds. Add diced sweet potato, salt & pepper. Cook, covered, stirring occasionally, until softened, 15 minutes. Uncover, increase heat to high & cook until diced potatoes are golden brown, 5-7 minutes. Transfer to a bowl; stir in the parsley. (I like diced potato to get a bit crunch). Soup: 1-1/2 T canola oil 1 small red onion, chopped 2â piece of fresh ginger, grated Pinch of red pepper flakes 3 cups chicken broth ý cup water 1-1/2 lbs sweet potatoes, peeled & cut into a large dice 1-1/2 cups unsweetened coconut milk (light version if you prefer) 1 T clover honey Large pinch of ground cinnamon Heat oil in saucepan over medium heat. Add onion and ginger; cook until soft, 5 minutes. Add red-pepper flakes and cook for 30 seconds. Add broth and water; bring to a boil. Add sweet potatoes; bring to a simmer. Cook until potatoes are soft, 20-30 minutes. Cool for 10 minutes. Use immersion blender to puree. Simmer over low heat. Whisk in coconut milk (or alternative), honey, and cinnamon. Cook until thickened and warmed through. Season with salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Serves 4. Per serving: 410 calories; 34g carbs;10 mg cholesterol; 30g fat & 4 g fiber. Source: adapted from a Bobby Flay recipe My note: the âÂÂspicy relishâ is the best part of this soup! Double the amounts.

Hi everyone, I'm new to this forum. I'm Lynne and I live in central Florida. I'm usually hanging out on the garden and decorating forums. I'm cooking-challenged. Do you use cooked oatmeal or what? Thanks so much Lynne