Baked Sweet Potato Fries

Baked Sweet Potatoes

Sweet potatoes, peeled (or not) and cut into fries 1/2 to 3/4 inch thick.
(Note if you wash them - DRY THEM THOROUGHLY with paper towels)
Olive oil
Salt and Pepper

Preheat oven to 450 F. On a baking sheet spread out the cut potatoes, sprinkle with salt and pepper, drizzle with oil olive, mix. Cover with enough oil for the sweet potatoes to be glossy but not dripping with oil. Space evenly on the baking sheet (if they are close together they will be soggy). Bake for ~ 15 minutes then flip them over and bake for another 10 minutes.

Glazed Carrots

There are three main rules when it comes to making good cooked carrots. In no particular order they are:
1) Do not overcook the carrots.
2) Do not overcook the carrots.
3) Do, not, overcook, the carrots! (Said in your best Captain Kirk imitation)

Glazed Carrots

Wash, cut carrots in your preferred style, place in water in a pot, bring to a boil, lower heat to simmer. In five minutes (or less if you've cut them very small), remove one and taste. Repeat every 2 minutes or so until desired taste and texture is obtained. It bares repeating, for best results - do not overcook the carrots (I'm sensing a trend here).  Drain.  Add equal amounts butter or margarine and brown sugar (about 2 tablespoons each for 3-4 cups of carrots). Stir. Salt and pepper to taste. Serve. And please try to remember, do not overcook the carrots.