Sweet Potato Fries with Lentil Chili

Sweet potatoes are among the most nutrient-dense foods on the planet. And so good! We eat them most often as "fries," using the simple recipe below. These make a good accompaniment to a bowl of chili or any kind of burger or sandwich.

Sweet Potato Fries

Preheat the oven to 425. Scrub four large-ish sweet potatoes (about 2 pounds) and then cut them into strips or wedges. Put them into a broiler pan or 1-2 sheet pans. If the sweet potatoes are spread into a single layer they will brown more readily. They are good either way.

Sprinkle on 1/2 teaspoon of smoked paprika, if desired. Sprinkle with 1 t. salt. Drizzle on 2 T. vegetable oil and 1 T. olive oil. Use a spatula to toss until the sweet potatoes are coated.

Bake for 15 minutes, then turn the sweet potatoes over. Bake another 10-15 minutes until tender.

Serve immediately.



Lentil Chili

1 pound grass-fed ground beef

3 cups homemade chicken bone broth

2 cups lentils, rinsed

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes, undrained

1 medium onion, chopped

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

sea salt to taste

 

In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.