Roasted Potato Strips

large dark-orange sweet potato (8 oz), peeled and cut into 2x1/4x1/4-inch strips

large russet potato (8 oz), peeled and cut into 2x1/4x1/4-inch strips

tablespoons vegetable oil

teaspoon salt

to 2 teaspoons finely chopped chipotle chiles in adobo sauce

1/4

teaspoon ground cumin

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1

Heat oven to 375°F. In medium bowl, toss sweet potatoes, potatoes, 1 tablespoon of the oil and 1/2 teaspoon of the salt together. Spread in ungreased 15x10-inch pan with sides. Bake 20 minutes.
2

Meanwhile, in small bowl, mix remaining 1 tablespoon oil, the chiles, remaining 1/2 teaspoon salt and cumin; set aside. Remove potatoes from oven; stir in chipotle mixture. Return to oven.
3

Bake 5 minutes longer or until potatoes are tender and lightly browned.

Cut the potatoes in uniform pieces and stir frequently while cooking to ensure that the strips cook evenly.
For an easy supper, serve with grilled chicken breasts and a tossed garden salad.
Heat gas or charcoal grill. In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat. Place vegetables in grill basket (grill "wok").When grill is heated, place grill basket over medium-high heat. Grill same time adding saice 10 minutes after it has been on the grill. Mix and grill 5 more minutes.