Name: Oven-Fried Potatoes and Sweet Potatoes
Ingredients: 1 lb Potatoes, Yukon Gold - 2 large; 1 lb Sweet potatoes, 2 med, scrubbed; 1 tb Olive oil; 1/4 ts Paprika; 1 ds Salt, to taste; 1 ds Freshly ground black pepper, to taste

Behold the beauty of God’s design for man, woman, and marriage. Two dignified people, both molded in the image of their Maker. Two diverse people uniquely designed to complement each other. A male and a female fashioned by God to form one flesh, a physical bond between two bodies where the deepest point of union is found at the greatest point of difference. A matrimony marked by unity and diversity, equality with variety, and personal sanctification through shared consummation.

David Platt

CATEGORY	CUISINE	TAG	YIELD
			6	Servings

INGREDIENTS

1	lb	Potatoes, Yukon Gold – 2 large
1	lb	Sweet potatoes, 2 med, scrubbed
1	tb	Olive oil
1/4	ts	Paprika
1	ds	Salt, to taste
1	ds	Freshly ground black pepper, to taste

INSTRUCTIONS

1. Set oven rack in upper third of oven. Preheat to 450 degrees. Lightly
oil a baking sheet, or coat it with a non-stick spray.
2. Cut each potato lengthwise into 8 wedges. Cut the sweet potatoes into
wedges about the same size.
3. Place potatoes and sweet potatoes in a large bowl, and toss with oil,
paprika, salt, and pepper.
4. Spread potatoes and sweet potatoes on the prepared baking sheet, and
roast for 20 mins. Loosen and turn; roast for 10-15 minutes longer, or
until golden brown. Serve immediately.
Recipe by: Eating  Well Magazine - Jan-Feb/97
Posted to Digest eat-lf.v097.n035 by Naralon Thorn <naralon@sympatico.ca>
on Feb 05, 1997.

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