Baked Sweet Potato Fries with Barbeque Sauce

So, apparently I like sweet potatoes now.

Or maybe I have really liked them all along and just didn’t know it?  My mom has never been a fan of sweet potatoes, so when we ate the once a year at Thanksgiving, I always steered clear of them since she made it clear they were not her favorite.  Then last Thanksgiving, I made a sweet potato souffle that is a borderline dessert.  And I loved it.  Not sure if I really loved the sweet potatoes or the streusel topping, I still wasn’t convinced.  Then at Half Thanksgiving I tried a few sweet potato fries and enjoyed them.  I was still convinced I was content with eating sweet potatoes only once or twice a year.

But then I couldn’t get sweet potatoes off my mind.  I began to crave the slightly sweet an fluffy taste.  So, I made sweet potato fries baked in the oven to get the final verdict on sweet potatoes, and I paired it with my new favorite barbeque sauce.  Pure success, and I now am a sweet potato eater. Time to look up some different sweet potato recipes…

From Cinnamon Freud

For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
1 tablespoon brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
Freshly ground black pepper, to taste
For the Sweet Potato Fries:
2 sweet potatoes, peeled
1 1/2- 2 tablespoons olive oil
2-3 tablespoons brown sugar
For the Barbeque Sauce:
Combine tomato sauce, ketchup, brown sugar, garlic power, cumin, paprika, vinegar, and lemon juice in a small saucepan.  Over medium heat, bring to a boil.  Lower the heat and simmer for 10-12 minutes, until it reaches desired thickness.  Add ground black pepper to taste.
For the Sweet Potato Fries:
Preheat the oven to 475°F.  Preheat a pizza stone in the oven

Slice sweet potato into 1/8-1/4 inch slices.  Put in large mixing bowl and cover with warm water.  Let stand for 45 minutes- 1 hour.  Drain sweet potatoes and pat dry.  In a large bowl, combine sweet potatoes, olive oil, brown sugar, and salt to taste.  Spread fries over a piece of parchment paper in a single layer.  Transfer parchment paper to preheated pizza stone.  Bake for 20-23 minutes.  Watch the fries carefully to ensure that they don’t burn, baking time will vary based on how thick the fries are cut.
Serve with barbeque sauce.  Serves 2-3.

Turkey Sandwiches

One of my favorite simple meals is a turkey sandwich.  Just turkey, bread, mayo, and a little salt and pepper.  Simple yet satisfying.  After our Half Thanksgiving celebration during Memorial Day weekend, we had lots of leftover turkey, which meant lots of turkey sandwiches. I was in heaven, eating lots of turkey leftovers.  While I had many plain turkey sandwiches, I also tried out a few new variations.
This post is a two-for-one: two variations of a turkey sandwich.  Both are a delicious lunch or dinner.  One is a barbeque turkey wrap that combines a tangy, homemade barbeque sauce with onions, cabbage, and bamboo shoots.  The second is an open face turkey Reuben sandwich with thousand island dressing, pickled radishes, and vinegary cauliflower.  All varaitions are perfectly delicous and make me wish Thanksgiving was sooner than November in order to have more turkey leftovers now
From Cinnamon Freud, Barbeque Sauce Adapted from Beth’s Favorite Recipes
For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon garlic power
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Freshly ground black pepper
For the Wrap:
6-8 ounces shredded turkey
1/4 red onion, thinly sliced
1 cup shredded cabbage
1/2 cup julienned bamboo shoots
2-3 pita wraps or flatbread
For the Barbeque Sauce;
In a small saucepan over medium heat, combine all the ingredients.  Bring to a boil, then turn down the heat and let simmer for 10-15 minutes, until thickened.  Remove from heat
For the Sandwich;
In a large bowl, combine barbeque sauce, turkey, red onion, cabbage, and bamboo shoots.  Stir together to coat.  Divide filling between wraps.  Fold together.
Makes 2-3 wraps.
From Cinnamon Freud, Pickled Radishes from The Jey of Cooking
For the Pickle Radishes:
1 radish, thinly sliced
1 teaspoon granulate sugar
Pinch of red pepper flakes
Rice wine vinegar, to cover
For Thousand Island Dressing:
2 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepare horseradish
2 tablespoons minced sweet pickles
1-2 tablespoons milk
For the Sandwich;
2-3 pieces of sandwich bread
Cauliflower in vinegar, chopped
For the Pickled Radishes:
Combine radishes, sugar, red pepper flakes in a small container.  Add enough vinegar to cover.  Cover and shake.  Chill for 1 hour.
For Thousand Island Dressing:
Combine mayonnaise, ketchup, sugar, Worcestershire sauce, horseradish, and pickles.  Whisk enough enough milk to reach desired consistency.  Chill for at least 30 minutes, for the flavors to meld.
For the Sandwich:
Toast bread if desired.  Drain radish slices.  Top with turkey, cauliflower, and radish slices.  Drizzle with dressing.
Makes 2-3 open faced sandwiches.

Barbeque Hawaiian Pizza

Ah, pizza.  You are a true friend.  No, not friend- soul mate. You are always delicious, no matter what toppings.  And you have all kinds of toppings: Italian, vegetables, fruit, every imaginable cheese, all types of meat, tomato sauce, cream sauce, and more. Ah, pizza, how I love thee.  Shall I compare thee to a summer’s day?

I digress.  Pizza and I will continue this serenade in private.  

Pizza at home is so much better than delivery (or Digiorno).  This is true even if you aren’t a good cook just simply because you get to put exactly what ingredients you want and the amount you want.  Don’t like pepper? Leave those suckers in the fridge!  Love cheese? Pile it up! Like to eat exactly 5 pieces of pepperoni per slice? Go for it!

Now, I love the classic Hawaiian pizza.  This is a little twist on that traditional Hawaiian with using barbeque sauce and ranch dressing in place of tomato sauce.  And the possibilities are all up to you: add chicken, pulled pork, red onion, or cheddar cheese in addition to the ingredients. It can be as “homemade” as you want.  You can use bottled barbeque sauce and ranch dressing, or if you are really ambitious, make everything from scratch. You can even cure your own ham if your heart so desires.  

In closing, this is why you should use fresh mozzarella instead of the preshredded cheese on pizza.  So much better:

From Cinnamon Freud


For the Pizza Dough:
1 package active yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt

For the Toppings:
Salt and pepper
1/4 cup barbeque sauce
2-3 tablespoons Ranch
4 ounces Canadian bacon, chopped
Half a pineapple, chopped
4 ounces mozzarella, chopped
Olive oil
Parsley, chopped


Dissolve yeast in warm water, allowing to sit at least 10 minutes until foamy.

Combine flour, granulated sugar, and salt in a large bowl.  Add yeast mixture and mix together with a wooden spoon until a soft dough forms. Turn onto a lightly floured surface. Knead for for at least 5 minutes..  Transfer to pizza stone, allow to rise in a warm place for 25-35 minutes.

Meanwhile, preheat oven to 475°F.  
Roll out pizza dough to desired thinness.  Season the crust with salt and pepper.  Spread thin layer of barbeque sauce over the pizza crust.  Spread ranch dressing on top.  Top with Canadian bacon, pineapple, and mozzarella cheese.  Brush crust with olive oil.  Bake for 10-15 minutes, until crust is golden brown. Top with chopped parsley.
Serves 2-3 people.

Pulled Pork Sandwich

Pulled pork sandwiches are one of my favorite barbeque items, but I thought I couldn’t make it at home because I never saw pork butt or shoulder at our grocery store. Then I came across this recipe that uses pork tenderloin on Food Network’s website, and I was ready to go.

This turned out pretty good. The barbeque sauce is different than what I am used to. I suspect the molasses is the culprit. Next time, I would replace the molasses with brown sugar. What was amazing was how easily the pork tenderloin shredded. It came out moist and delicious, will definitely be eating more pulled pork sandwiches now that I know how to make them!

Adapted from Food Network Kitchens


1 small onion, chopped
3 cloves of garlic. minced
Salt and pepper, to taste
2 teaspoons chili powder
1 1/2 teaspoons cumin
3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 cups chicken broth
7 tablespoons ketchup
7 tablespoons apple cider vinegar
3 tablespoons brown sugar
1 pork tenderloin, about 1 pound
1 tablespoon cornstarch, mixed in cold water
Broccoli Slaw, Hamburger rolls


Cut the pork tenderloin into 4-5 pieces.
In a large Dutch oven, cook onion and garlic until softened and lightly browned, about 5-10 minutes. Season with salt and pepper. Add chili powder, cumin, cinnamon, and cayenne pepper. Stir together, cook for 1 minute. Add chicken broth, ketchup, apple cider vinegar, and brown sugar. Bring to a boil.
Add the pork tenderloin. Cover the pot and simmer for about 20-25 minutes, until pork is just cooked through.
Remove pork and allow to stand for 5 minutes. Increase the heat for the sauce and bring to a boil. Continue to cook until thickened, about 10 minutes. Add cornstarch if needed, stirring constantly.
Shred the pork tenderloin with two forks. Add back to thickened sauce and stir until well coated. Let stand for 10 minutes, stirring occasionally.
Serve on hamburger buns with broccoli slaw. Serves 5-6.