Baked Sweet Potato “fries”!

Here’s a great way to make a nutritious side dish — or excellent snack — from sweet potatoes.

  1. Heat oven to 350 degrees Fahrenheit on convection roast (or 365 without convection)
  2. Wash and cut an unpeeled sweet potato into thin slices.
  3.  Spray a cookie sheet with non-stick spray oil (or use a spray device to thinly coat the cookie sheet with olive oil).
  4. Place slices onto the cookie sheet and bake for 20 to 22 minutes (to desired texture).
  5. If a more crispy outer edge is desired, briefly pan-fry (use a thin coating of olive or other oil — pecan oil adds an interesting flavor!) the slices.
  6. Serve Hot!

Sweet Potato & Canadian Bacon Recipe

A great recipe for a late morning brunch. 

Sweet and Salty Brunch

Sweet & Salty Brunch - 1

Sweet & Salty Brunch – 1

1 Cup Pecans (or Walnuts)
½ Large Onion
2 Medium Sweet Potatoes (or 1 large)
1 / 2 pound lean Canadian Bacon
2 Tablespoons Olive Oil
½ cup water
1 large Skillet
1 small Skillet
(Parsley Garnish, if desired)


Peel and Dice Sweet Potatoes, add to a large skillet with 2 Tablespoons of Olive Oil.

Dice ½ large onion, add to sweet potatoes in the large skillet.

Cook Sweet Potatoes and Onions on Medium heat about 10 minutes, until tender.

Add ½ cup water, cover and steam for about 5 minutes until sweet potatoes are soft.


Dice Canadian bacon.

If not fully cooked, cook the Canadian bacon in an alternate pan until done, then add to the sweet potato/onion mixture.


Add 1 cup chopped Walnuts or Pecans.
Stir and cook for an additional 2 minutes.
Add salt and pepper to taste.
Serve hot as a Breakfast or Brunch Entre.

Makes 2 to 4 servings, depending on serving size.
Garnish with Parsley if desired.