Homestyle Sweet Potatoes

I love homestyle potatoes. The crispy, seasoned edges and tender insides are deeee-lightful.

I also love their flexibility -- serve them with eggs and bacon for a southern-style breakfast, mix them with scrambled eggs and sausage for a breakfast bowl or serve them with chorizo, eggs, cheese and salsa for a spicy little number. I can almost smell them cooking now.

My love for this style of potato led me to experiment with their sweet cousin that I happened to have on hand one day. Hmm. Crispy, seasoned edges and tender SWEET insides. How could that be bad?

Let me tell you, it is not bad, not bad at all. These are a real crowd pleaser.

I always make extra because the kids want them the next day, too. I serve these with ham and greens for a real southern feel, but they're also great with baked chicken.

Homestyle Sweet Potatoes
Set your oven at 400 degrees. Line a baking sheet with aluminum foil and lightly spray with cooking spray.

Wash your sweet potatoes and cut into 1 inch cubes.

Place potatoes in a bowl and drizzle with olive oil. Toss the potatoes to coat somewhat evenly and then spread onto baking sheet.

If you're in a time crunch, skip the bowl and just drizzle the oil on the potatoes on the baking sheet.

Season with a couple pinches of cinnamon and a few sprinkles (more or less) of Tony Chachere's Creole Seasoning. This is my favorite seasoning combo, but you can also try sea salt, pepper and a pinch of thyme if you're not into the sweet/spicy thing.

Bake for about twenty minutes turning once midway.

 I love seeing smiling faces around my table and hearing the stories from the day, but when their mouths are full and chewing, there's just not as much conversation going on.

I've learned that the clinging of forks on plates as they devour their food can be music to my ears, too. And when they sit back with full bellies the conversation can resume.

Sweet moments to be cherished.