Like hashbrowns? You should try sweet potato hashbrowns! Here are some pointers:

Pour enough oil (we use olive or canola) into a skillet to cover the bottom about 1/4 inch. Heat skillet to med/high heat. Shred only about two sweet potatoes at a time, and put them directly into the skillet. Toss immediately to coat with oil, as they tend to oxidize quickly. Pat down and allow to fry until the bottom side browns, then turn. Once both sides are brown, remove the hashbrowns from the oil and allow to drain. Sprinkle with salt and pepper to taste. So yummy!

Speaking of cooking, my three daughters offer these handy tips when cooking in the kitchen:

Jessica (9 yrs) says, "Make sure you start with a clean counter, and put things away as soon as you are done."

Jillian (7 yrs) says, "Do not start cooking something, and then go take a nap."

Johanna (3 yrs) says, "Do NOT cook supper with DIRT."

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