Happy Mother’s Day to all! When I started writing this post I got to thinking, why I am working on Mother’s Day? Well, technically my blog is a “hobby.” I say “hobby” because cooking yummy stuff is a hobby, but actually taking photos and writing up a blog posts is work However, I love sharing recipes with family and friends, so here I am working on Mother’s Day. TEE HEE.
To celebrate, we are going out to breakfast with my mom, sister and soon to be step-sister as my mom is getting married in September. We are headed to my favorite breakfast spot, Keys. They have the biggest and most amazing omelets. I usually get the vegetarian omelet and can never finish the darn thing, but that’s okay because it is just as good warmed up the next day. And this is coming from someone who thinks leftovers are disgusting!
Aside from breakfast, my boys got me a spa gift card. Oh boy am I excited to get my tired little legs worked on. They are still not fully recovered from running the Boston Marathon (22 weeks pregnant – if you missed my previous blog post about it) and also taking a beating from pregnancy related leg cramps. Seriously, when the night-time leg cramps happen they cause a serious lump in my calves that takes several days to work out via a foam roller and my wonderful husband’s massages. At any rate, I am just looking forward to a day of pampering myself as I rarely sit down to rest! Busy bee has to be my middle name.
All right, so enough chitter chatter and on to the goods. Chili lime sweet potato fries were a hit and were served with my chorizo quinoa peppers. This was a great combo and resulted in the family eating up every last crumb!
Hope you enjoy and have a fantastic Mother’s Day!
- 3 Sweet Potatoes
- 1 Lime, juice
- 1 tbsp Adobe Chili Sauce
- 1/8 C Olive Oil
- 1 tbsp Garlic, crushed
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Black Pepper
- Preheat oven to 425 degrees.
- Peel and slice sweet potatoes into fries. Coat fries with olive oil, chili sauce, garlic, lime juice and spices.
- Place fries in a single layer onto a cookie sheet (I used two cookie sheets).
- Bake for 20 minutes, stir and cook for another 20 minutes or until fries start to turn golden brown on the edges.