Slow Cooker Hashbrown Casserole

Slow Cooker Hashbrown Casserole

1 32 oz bag frozen hashbrowns

1 8 oz container sour cream

1 can cream of chicken soup

1/2 large sweet onion, chopped

1 1/2 c shredded cheddar cheese

1/2 c butter, melted

Salt and pepper, to taste

Mix all ingredients in a large bowl and pour into a slow cooker that has been lined or sprayed with cooking spray. Cook on low for 4-5 hours.

Sweet Potato Oven Fries

Sweet Potato Oven Fries

2 large sweet potatoes, peeled and cut into fries
1-2 tbsp olive oil
1-2 tsp sea salt
1 tbsp pepper
1/2 tsp cayenne pepper
After peeling and cutting sweet potatoes, arrange them on a large non-stick baking sheet.  Drizzle fries with olive oil (enough to cover, but not enough to drown them in oil).  Using tongs, toss fries to get them covered in olive oil.  Sprinkle sea salt over fries (we've been trying to cut back on salt, so I didn't use much, maybe 1-2 tsp).  Sprinkle a generous amount of black pepper over fries.  Finally, lightly sprinkle fries with cayenne pepper for a little spice (feel free to eliminate this step if you do not like a kick).  Toss fries again with tongs to cover, use more seasoning if you'd like.  Bake at 425 degrees for about 10 minutes.  Turn fries over and bake an additional 10 minutes.  Serve with ranch dressing.