ZESTY POTATO SPEARS by NancyC, adapted from MyFoodandFamily.com             

Makes 8 servings                                           

• 1 1/2 pounds sweet potatoes (about 3 medium), cut into thin spears (Note: the sweet potatoes can be a little hard to cut into spears; you may want to microwave them a minute or two to soften them…then you can cut them into spears or small chunks)
• 1 1/2 pounds white baking potatoes (about 3 medium), cut into thin spears (or small chunks)
• 2/3 cup Italian dressing (regular or lite)
• Optional: dash or two of salt
• Optional: 1 teaspoon Italian seasoning
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley (or substitute 2 teaspoons of dried parsley)

Preheat oven to 375˚F. Spray or grease a 10 x 15″ rimmed baking sheet (or line with parchment paper); set aside.

In a large bowl, toss potato spears with Italian dressing (and salt and Italian seasoning, if using), evenly coating the spears.

Spread potato spears onto the prepared baking sheet and bake at 375˚F for 60 to 70 minutes, or until potatoes are tender when tested with a fork. NOTE: after the first 30 minutes of baking, turn potatoes over in pan so they bake evenly. The last five minutes of baking, top potatoes with the Parmesan cheese. When potatoes are done, remove from oven and sprinkle with chopped parsley. Serve immediately.

Recipe from NancyC | nancy-c.com