We are into the third week of the “Daniel” fast. It has been relatively easy. One thing I discovered, natural foods taste so much 
sweeter when your system is not overloaded with sugar. The case in point is Sweet Potato fries. The Butcher and I fight over the leftovers. Not really, I let him have them because he gives me the leftover fajitas. These are easy to make and will surely be a family favorite.
Sweet Potato Fries
2 to 3 uncooked, unpeeled sweet potatoes
2 Tablespoons of Olive Oil
2 teaspoons of smoked paprika, regular paprika, or ground cumin
salt and pepper to taste
Preheat the oven to 425 degrees. Take a cookie sheet and pour 2 tablespoons of olive oil on it. Take the sweet potatoes, wash them and cut them in chunky pieces (I have the Butcher do this step because it takes a steady hand and a sharp knife). Put the chunks of potatoes on the cookie sheet and move them around to get covered with oil. Put the seasonings in a plastic bag. Place the oil coated chunks of potatoes into the plastic bag and coat them with the seasonings. Place the potato chunks on the cookie sheet. Spread them out so they are not overlapping. Put them on a middle rack and cook for 15 minutes. Turn the potatoes and cook for an additional 15 minutes. They will be delicious. It is hard to stop eating them.
I accompanied these with a wheat tortilla wrap with sliced avocado, sliced tomato and sliced cucumber. I put some Italian dressing 
over the top, and voila–a meal fit for a king, or in this case a Butcher and his wife.
Have a great week. Keep warm! Until next time…From our Butcher Block to your Table.