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Surprising others by what you can do: cooking delicious food & being creative in all things!

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Baked Sweet Potato Fries


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Are you like me when it comes to sweet potatoes?…I only think of them once a year during the holidays.  My thoughts drift to the yummy sweet mashed, butter laden, cinnamon spiked, marshmallow crusted sweet potato dish my cousin makes at Thanksgiving.  If your answer was yes then let me introduce you to the lovely sweet potato whom should be thought of more than once a year and never in a can when fresh is so available and tasty.

I live in the South, but am originally from the West coast, and in the South everything is fried even the sweet potato just like french fries.  I like fried foods but I usually don’t fry at home very much because I grew up grilling not frying.  I was introduced last year to the french fried sweet potato and I loved it.  I thought I need to make these at home but lighten them up by baking them instead of frying.  They turned out delicious, I think I like them better than the fried version.  Baking the sweet potatoes brings out all of its natural sugars and then add a sprinkling of powdered sugar when serving and you have a wonderful side dish.  I could think of a ton of ways to make those healthy baked fries as unhealthy as their french fried sister, like pouring melted butter over them with cinnamon and sugar on top, but I think I will stick to the healthier way.  I know your really going to like how simple these baked fries are to make, so put 1 or 2 sweet potatoes on your grocery list and give these a try.


1-2 sweet potatoes peeled

2 T. vegetable oil

2 tsp. kosher sea salt

1-2 T. powdered sugar


Cut peeled sweet potato in half then into wedges as evenly as possible, then cut wedges in half.  Put potatoes in gallon size zip lock bag add oil and salt, close and shake well.  Spread oiled potatoes out evenly on baking sheet.  If the potatoes do not touch each other they are less likely to steam and more likely to get a tougher browned crust like french fries.  Bake for 30 min. at 400 degrees until tender turning half way through the cook time.  Serve with a sprinkling of powdered sugar or eat plain.

Serves 4 – 6

If you have kids you might find out that they really like these fries because of their naturally sweet flavor and you can feel good about it knowing they are getting some real vegetables in.

Enjoy 🙂

Rustic Chicken Pot Pie

For those people who follow my little blog on a regular basis you know I have to throw in a  main dish every once in a while because the family can’t always eat dessert 🙂 so hope you like this one.

Comfort food is simple food, something that makes us feel at home and comfortable, you know like sitting in a recliner bundled up with your favorite blanket and movie. This recipe fits that feeling Read more…

Chocolate Glazed Doughnuts a Daring Bakers Challenge

My first Daring Bakers Challenge for this month was to make donuts. You might be wondering what a Daring Bakers challenge is, well it is a group of mostly food bloggers who take on a food baking challenge chosen by other foodies once a month.   Read more…

Pumpkin Butterscotch White Chocolate Chip Cookies

Are you sick and tired of pumpkin recipes yet? Well don’t be because this cookie is so yummy. If you are tired of pumpkin recipes then you can blame it on the sisters over at Blue Eyed Bakers because when I saw these cookies they had me. I know your thinking where are the white chocolate chips?

Well, I went down to buy some white chocolate chips and thought I picked the right bag up and got home and they were milk chocolate chips…oops. So I did what any good baker would do”improvised” with dark chocolate chips. They were quit tasty I must say but I really think the white chocolate would be great too.
Okay now I’m sending you all over to those Blue Eyed Bakers for the recipe but I’m trusting you’ll come back to my site. 😉 They have some pretty fabulous recipes over there so give them a shout out and happy baking!

Pumpkin Caramel Pecan Chip Ice-Cream pie

Pie to die for!  Yes, pumpkin pie but in ice-cream which is really easy to make.  Caramel, toasted pecans and mini chocolate chips make this pie extra special. The only bad part about making Read more…

Buttermilk Apple Pancakes

I can’t believe I haven’t posted a pancake recipe yet because we eat them at least once a week.  I usually don’t make then from scratch because  Krustz brand has a complete pancake mix which is pretty good, if you doctor it up a bit, which of course I usually do.  I have to admit Read more…

Spinach tortellini with Italian sausage & veggie sauce

I feel like Rachel Ray with 30 min. meals because this pasta dish is delicious and fast.  Italian sausage, yellow peppers, mushrooms, onions, garlic and tomatoes cook up fast like stir fry, add some sun-dried tomato pesto for tons of flavor.  Top it off with pecorino romano cheese and fresh basil, it will leave your taste buds wanting more. Read more…

Field Trip~The GreenTomato

I took a little field trip to The Green Tomato Restaurant in Texarkana, Texas. I took my good friend not really knowing what to expect. The Green Tomato has been in business for about 18 months but it’s location is not on my beaten path.  Josh Douglas and Chad Sparkman the head cooks/friends/owners have been in the restaurant business for 25 years combined.  They have a love for food and it shows in the dishes they prepare and by the happy people leaving  after a meal. Read more…