By: Brady Evans
If I had my way, I would never, ever, ever buy peanut butter. Usually, I walk by it quickly in the grocery store with my head down, even when it is on the list. I try to come up with a valid reason to tell my husband why I shouldn’t buy the peanut butter. Generally, I turn back to pick it up, knowing I will not tell a lie (“they were out”).
My husband doesn’t especially love peanut butter, at least not like I love peanut butter, but he thinks it is a pantry staple that should be kept stocked.
I just really, really love the stuff. And sometimes when I’m all alone and my husband is in Iowa or New Jersey or some other random place I eat all the peanut butter. I eat it by the fast spoonful, sometimes in such quick succession that the sticky sweet stuff hurts going down my throat. Amazing that the discomfort doesn’t stop me. Sometimes I truly hope that I’ll just get sick of it since I know it isn’t the best for me.
Sometimes I joke that I would eat anything if it had peanut butter in it. Well, this isn’t an example of that. This combination is truly glorious and if you love either peanut butter or sweet potatoes, I urge you to give it a try!
- 2 medium sweet potatoes, peeled and cut into thin fry-like strips
- 3 tablespoons chunky peanut butter
- 2 teaspoons extra virgin olive oil
- 1/2 teaspoon fine grain sea salt
- Preheat oven to 400F.
- In a medium bowl, microwave peanut butter 20 seconds until easily stirred. Add olive oil.
- Using your hands, mix fry strips with peanut butter coating until all potatoes are thoroughly coated.
- Arrange on a cooling rack and sprinkle with salt.
- Bake 20 minutes or until crisp on the outside, and soft on the inside