Spiced Sweet Potato Fries

These are, hands-down, the best sweet potato fries I've made. They are perfectly seasoned with just the right amounts of spicy and sweet. Hope you love them as much as my husband and I do!

Spiced Sweet Potato Fries

Ingredients:
4 medium sweet potatoes, peeled, sliced and cut into long thin slices
olive oil
1 tbsp brown sugar
1 tsp coarse salt
1/2 tsp ground cumin
1-2 tbsp rosemary, fresh or dried (amount depends on your preference for rosemary)
1/4 tsp cayenne

Directions:
Preheat oven to 450 degrees. Place cut sweet potatoes on baking sheet lined with aluminum foil. Brush with olive oil. Sprinkle with all dry ingredients and toss slightly to ensure coverage.
Bake for about 15 minutes or until potatoes are cooked through. If you want your fries a little crispier place under broiler for about 1 minute or so after initial cooking, just make sure to watch closely so that your fries do not burn.

Goat Cheese and Honey Spread

This is probably one of the easiest, quickest appetizers I've ever made. It's always a hit at any party I bring it to. If you like goat cheese you will definitely find this to become one of your favorites! Hope you enjoy!

Goat Cheese and Honey Spread

1 goat cheese log
1/2 cup roasted, salted sunflower seeds
1/3 cup honey
Fresh fruit
Assorted crackers

Press or roll goat cheese in sunflower seeds, covering cheese completely. Drizzle honey over the top of the cheese roll. Serve with fresh fruit and crackers.

Cinnabon Popcorn

This came out delicious! It was really sweet though. The next time I make this I will probably not drizzle the almond bark over the popcorn at the end or maybe just drizzle half with it and half without that way you have the option of eating the extra sweep pieces or not!

Cinnabon Popcorn

Ingredients:

12 cups popped popcorn (~2 bags)
1 cup pecan halves, roughly chopped
1 cup brown sugar
3/4 tsp cinnamon
1/4 cup honey
1 stick butter
1 tsp vanilla
1/2 tsp baking soda
3 squares almond bark (optional)

Directions:

Place popcorn and chopped pecans in a large bowl and set aside. You definitely need a really large bowl for this.

Combine sugar and cinnamon in a large microwave safe bowl (2 L capacity). Mix well. Shop butter into chunks and place on top of sugar mixture. Pour honey over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir then microwave 2 minutes more.

Remove from microwave and add vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir to make sure popcorn is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out onto a large piece of parchment paper, wax paper, or foil.

Melt almond bark according to package. Drizzle over popcorn mixture. Allow to harden, break into chunks and enjoy!