OH CANADA!  Where do I start with today’s post.  Let’s just say yesterday was a pretty exciting day for Canadians.  Not only did we win the Men’s Hockey Gold medal in an exciting game but we won the most gold medals in Olympic history.  All I can say is WOW and now I am not sure what I am going to do without any Olympics on for another couple of years.

Although the Olympics are over, the food lives on forever.  Today I want to share with you another spin on some sweet potatoes.  If you don’t know, I am a large lover of sweet potatoes and I will eat them in any way shape or form.  Here is a few of the ways I have featured them on zesty in the past:

• Twice Baked Sweet Potatoes
• Sizzling Sweet Potato Skins
• Grilled Sweet Potatoes
• Baked Sweet Potato Fries
• Garlic Mashed Sweet Potatoes

It is hard to believe how many times I have feature sweet potatoes but as I am sure you will agree with me…. these little orange babies are tough to beat.  Below is the simple instructions I used to create the Sweet Potato Stack.

Ingredients

• 2 Large sweet potatoes
• 1 Tbsp. Olive oil
• Salt
• Pepper

Method

1. Preheat Oven to 400 degrees and line baking pan with parchment paper.
2. Toss sweet potatoes in olive oil
3. Add salt and pepper
4. Bake for 20-30 minutes  – watching the sweet potatoes caramelize on the top.  Turn the potatoes over and continue cooking for another 10 minutes.



5. Move the sweet potatoes to the top rack and turn the heat down to 250 to let the sweet potatoes dry a little bit and become even crispier.
6. ENJOY!

Zesty Tip: The huge tip here is the thickness that you cut the sweet potatoes.  Cutting them too thin will cause them to burn and become inedible and cutting them too thick will almost cause them to be baked.  About an inch thick is the ideal thickness to get the amazing caramelized crust and the soft marshmallow like texture on the inside.

Zesty’s House Cleaning

1. Please Vote for me and Campbell’s.
2. Enter to win the free blog makeover giveaway

Alright Monday is in full wing and things are happening and back to “normal“.  I want everyone to have a great Monday and start the week off with a bang.  How is the weather in your region of the world?  I woke up to heavy rains and high winds… is spring on the way?  Let me know your thoughts on mother nature and I will talk to you soon.

Take care

zesty

Hi all, I hope you are having a grand Wednesday. Before I start on today’s really fun post I just wanted to mention again that if you have not voted yet for my recipe on goodbite you can do so by going over here now.  You can only vote once per day but together I hope we can make a difference and donate a $1000 to Heifer International.

On to the Food

Who said chips had to be made with potatoes?  Not me that’s for sure.

Today I wanted to create something a little different and of course use one of my favorite kitchen products – my swissmar slicer.  If you have never tried this slicer – it is a must have in your kitchen.  You can pick one up at Opensky today.  Parsnips have a very unique flavor but there is something about them – that I just love.  For this recipe I thought I would kick them up and add a little cinnamon and honey.  They turned out almost candy like but were very yummy.

Let’s just say I probably should have peeled a few more parsnips into the mix but it was all I had left.  This is great for an appetizer or even a side dish with a nice piece of fish.

Ingredients

• 1 Large Parsnip
• 1 Tbsp. Honey
• 1 Tsp. Cinnamon
• 1 Tbsp. Olive Oil
• Ground pepper

Method

1. Preheat oven to 400 degrees and peel the parsnip





2. Using your slicer, slice the parsnip into discs.
3. In a large bowl toss the parsnips slices with olive oil, pepper, cinnamon and honey







4. Arrange on a pre lined baking sheet and bake for about 25-30 minutes



5. Turn parsnips after 15 minutes and continue cooking
6. Remove when golden brown
7. ENJOY!

Zesty Tip: Be careful not to burn this little chips.  Because of the high sugar content they will burn if left unattended.  I like to move them to the top rack after the first 15 minutes and turning once.  This will allow them to dry out and crisp up without burning.

Around the Blogsphere

• Janna over at Just Flourishing is having a fun Valentine’s giveaway.  You have to check this out and you may be just in time to be the lucky winner.
• Late last week Deb from smitten kitchen made one of my all time favorite dishes…. Ginger Fried Rice.  I would so eat the whole pot.