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Sweet Potato Shoestrings

recipe by Karina’Kitchen

Sweet Potato Shoestrings

We bake our shoestring potatoes instead of deep-frying them because after a certain age your tummy starts to protest too much fat. But don’t worry. These fries are still crispy and delicious (compliments of Karina’s Kitchen).

Ingredients
1 sweet potato per person
Light olive oil or organic canola oil, as needed
ground cumin,
thyme,
black pepper,
red pepper,
cinnamon*
For serving:Sea saltChampagne or rice vinegar

Instructions
Preheat the oven to 450 degrees.
Peel the sweet potatoes and cut them into long thin shoestrings. Toss them into a bowl and drizzle with light olive oil; stirring lightly to coat.Generously season them.

My seasoning mix is equal shakes of: cumin, thyme and black pepper; and a little bit of hot red pepper and cinnamon.

Throw them on a baking sheet. Spread evenly- in one layer, if possible.Bake in the upper portion of your oven for about 20 to 30 minutes- until they are tender and sizzling and crispy around the edges.

Season with sea salt immediately. (Adding salt after they roast keeps them crisper.) Serve with a sprinkle of champagne vinegar (at the table) or scarf them down plain.

Delicious Gluten-Free Muffins

1 C. Authentic Foods Pancake & Baking Mix*
1/2 C sugar
1 TBL sugar
1/8 tsp Xanthan gum (optional)
1/8 tsp allspice
1 tsp cinnamon
1/2 tsp baking powder
2 TBL corn or canola oil
1/2 tsp lemon juice
1 egg or 2 egg whites
1/4 C cream
2 TBL water
1/2 C. raisins and/or nuts
paper muffin cups

Preheat oven to 375 degrees.
place paper muffin cups into muffin
tin, spray with baking oil, & set aside.

In a medium bowl, mix together first 7 ingredients. In a small bowl, beat together remaining wet ingredients. Add to dry ingredients, and stil until smooth. Add raisins and/or nuts. Divide batter into 6 muffin cups andBake at 375 degrees for 20 minutes. Muffins should be golden.Muffins are done when a toothpick inserted in centercomes out clean.

* may substitute any reputable gluten-free baking mix