xiaoxl/recipe_data huggingface dataset:
Elk Chili
Category: soups-stews-and-chili
By JJHOME

A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread. Beef may also be substituted for elk.

Ingredients:
1 ½ pounds ground elk meat
2 large yellow onions, diced
2 (10 ounce) cans tomato sauce
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (15 ounce) can kidney beans, drained
1 (4 ounce) can diced green chiles  (Optional)
1 ½ tablespoons chili powder
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon black pepper
½ cup brown sugar

Directions:
In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease. Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 307
Fat: 2.4 g
Saturated fat: 0.6 g
Carbohydrates: 45.2 g
Sugars: 29.2 g
Dietary fiber: 8.2 g
Protein: 28.1 g
Cholesterol: 51.7 mg
Sodium: 1461.6 mg
Raisin Bread Cheese Sandwiches


Ingredients:
sharp cheddar cheese, Hellmanns Mayonnaise

Directions:
Put sharp cheddar cheese in medium bowl.
Add enough mayo to moisten cheese, it should be a spreadable consistency but not too moist.
Spread cheese mixture on one slice of raisin bread, top with another slice of bread.
Slice each sandwich in quarters diagonally.
Keep making sandwiches until you run out of bread or spread.
California Stand-By Salsa Dip


Ingredients:
cream cheese, salsa

Directions:
Put cream cheese in a low sided bowl.  Pour salsa on top of cheese.  Allow to come to room temperature.
Serve with tortilla chips.
Stuffed Pizza Chicken for Two


Ingredients:
boneless skinless chicken breasts, tomato sauce, mozzarella cheese, fresh basil leaves, olive oil

Directions:
Preheat oven to 350.
Cut pockets in the thickest part of chicken breasts.
Spread 2 tsp tomato sauce in each pocket.
Suff half of mozzarella, pepperoni, red pepper and basil leaves into one breast.  Reapeat with second breast.
Fold excess chicken over to seal and pin closed with toothpick.
Saute both breasts on low heat, seam side down, in olive oil.  Turn after 2 minutes. Cook 2 minutes more on second side.
Transfer to oven and bake for 30 minutes.
Serve with pasta and garlic bread.
Essence Vegetable Stock


Ingredients:
olive oil, fine sea salt, ground black pepper, carrots, celery, celery root, celery, fennel, parsnip, garlic cloves, bay leaves, parsley, thyme, summer savory, marjoram, rosemary, black peppercorns

Directions:
In a 12-quart stock pot add olive oil, salt, pepper, vegetables, garlic and bay leaves. Sweat vegetables for 10-minutes. Do not let the vegetables brown.
Add fresh herbs and spices. Cover with cold water, bring to a full boil and reduce to a simmer uncovered for 15-minutes.
Add Chardonnay wine, Rice wine vinegar and simmer for 20-minutes.
Remove from heat and let cool. Strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigerate. Stock will keep for 1-2 days.
Chef's note: You can add any vegetables you have to the stock.
Raspberry White Chocolate Mousse
Category: desserts
By Stacey Walery

This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional Raspberry sauce can be spooned over cakes or served with mousse.

Ingredients:
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 ¾ cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Directions:
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 cups

Calories: 180.1
Fat: 13.4 g
Saturated fat: 8.2 g
Carbohydrates: 13.7 g
Sugars: 12.1 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 37.9 mg
Sodium: 21.4 mg
Homemade Japanese Curry
Category: world-cuisine
By partumvir

Curry has always been a passion of mine, especially Japanese Curry. After years of searching I have discovered the perfect Japanese Curry. Many of these spices can be found at your local Asian, Hispanic, or Middle Eastern markets, or substituted with S&B® Oriental Curry Powder. Well worth the effort - your family will love this! Serve over steamed rice or noodles.

Ingredients:
4 teaspoons coriander seeds
1 tablespoon fenugreek seeds
2 ½ teaspoons cumin seeds
1 ½ teaspoons green cardamom pods
¼ teaspoon fennel seeds
½ teaspoon whole cloves
⅛ teaspoon ground star anise
⅛ teaspoon cinnamon stick
5 teaspoons ground turmeric
½ teaspoon white peppercorns
½ teaspoon black peppercorns
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
¾ cup butter
¾ cup all-purpose flour
3 tablespoons Worcestershire sauce
3 tablespoons tomato paste
½ cup butter
2 large white onions, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons minced garlic
1 teaspoon grated fresh ginger root
1 tablespoon soy sauce
1 teaspoon salt
6 cups chicken broth
2 cubes beef bouillon
8  carrots, peeled and cut into 1-inch cubes
4  potatoes, peeled and cut into 1-inch cubes, or more to taste
3  green bell peppers, cut into 1-inch cubes
2  Gala apples, peeled and grated

Directions:
Combine coriander seeds, fenugreek seeds, cumin seeds, cardamom pods, and fennel seeds in a large skillet over low heat; toast until lightly golden, 1 to 2 minutes. Add cloves, star anise, and cinnamon sticks; toast until fragrant, 1 to 2 minutes. Remove seeds from cardamom pods and return to the skillet, discarding pods. Transfer toasted spice mixture to a spice grinder or blender. Add turmeric, white peppercorns, black peppercorns, allspice, and nutmeg; grind into a fine curry powder. Melt 3/4 cup butter in a saucepan over medium heat. Whisk in flour and cook until golden brown, 30 to 45 seconds. Stir in 4 tablespoons of the curry powder, Worcestershire sauce, and tomato paste. Remove from heat. Melt 1/2 cup butter in a large pot over low heat. Add onions; cook and stir until golden brown, 30 to 45 minutes. Increase heat to high; add 2 tablespoons curry powder, chicken, garlic, ginger, soy sauce, and salt. Saute until chicken is browned, about 5 minutes. Add chicken broth and bouillon cubes; bring curry to a boil. Stir carrots into the pot; cook until tender, about 5 minutes. Add potatoes; cook until tender, about 5 minutes. Stir in green bell peppers and apples. Cook until soft, about 10 minutes. Stir in curry paste and simmer until sauce thickens and flavors combine, about 5 minutes.

Prep time: 50 mins
Cook time: 1 hr 10 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 598.6
Fat: 32.3 g
Saturated fat: 19.1 g
Carbohydrates: 51.3 g
Sugars: 12.2 g
Dietary fiber: 8.6 g
Protein: 28.7 g
Cholesterol: 134.8 mg
Sodium: 1045.4 mg
Red Cabbage and Apples
Category: side-dish
By CHRISTYJ

Looking for something new? Try this sweet and sour apple and cabbage dish.

Ingredients:
2 tablespoons vegetable oil
8 cups shredded red cabbage
1  onion, chopped
2  tart apples - peeled, cored and sliced
2 tablespoons water
1 ½ teaspoons salt
ground black pepper to taste
3 tablespoons white sugar
3 tablespoons distilled white vinegar

Directions:
Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

Yields: 3 servings

Calories: 250.1
Fat: 9.7 g
Saturated fat: 1.3 g
Carbohydrates: 42.4 g
Sugars: 30.8 g
Dietary fiber: 6.8 g
Protein: 3.3 g
Sodium: 1215.8 mg
Asparagus Ham Casserole


Ingredients:
rice, asparagus, butter, flour, evaporated milk, water, salt, pepper, Worcestershire sauce, cheddar cheese, ham

Directions:
Place cooked rice in the bottom of a well greased 10x6 baking dish.
Top with sliced asparagus.
Melt butter in a saucepan; blend in flour.
Add evaporated milk and water; cook until thickened.
Turn off heat.
Add salt, pepper, and Worcestershire sauce.
Add cheese and ham.
Pour over rice mixture.
Sprinkle with almonds.
Bake at 375 degrees Fahrenheit for 35 minutes.
Banana Custard Pudding


Ingredients:
sugar, cornstarch, salt, milk, vanilla, banana, of fresh mint

Directions:
Combine sugar, cornstarch, and salt in saucepan.
Over medium heat, slowly add milk, stirring until mixture comes to a boil.
Cook for 2 minutes.
Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
Cook until thickened, then remove from heat.
Stir in vanilla and chill custard for 1 hour.
Just before serving, fold in banana slices.
Garnish with mint if desired.
Scream! Cheese Swirl Brownies


Ingredients:
cream cheese, egg, sugar, vanilla, water, eggs

Directions:
Heat oven to 350°F
Grease bottom only of 13x9-inch pan with shortening or cooking spray.
In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
In large bowl, stir brownie ingredients until well blended.
Spread 3/4 of brownie batter in pan.
Spoon filling by tablespoonfuls evenly onto brownie batter.
Spoon remaining brownie batter over filling.
For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat.
Bake 26 to 30 minutes or until set.
Cool completely at room temperature, about 1 hour.
Refrigerate at least 1 hour until chilled.
For brownies, cut with plastic knife into 6 rows by 4 rows.
Store covered in refrigerator.
*High Altitude (3500-6500 ft]: Follow High Altitude brownie mix directions--except add 1/4 cup flour to dry mix. Bake 32 to 36 minutes.
Homemade Poultry Seasoning
Category: everyday-cooking
By Mandee Klein

Why buy pre-mixed spices for just one recipe!

Ingredients:
2 teaspoons ground dried sage
1 ½ teaspoons ground dried thyme
1 teaspoon ground dried marjoram
¾ teaspoon ground dried rosemary
½ teaspoon ground nutmeg
½ teaspoon finely ground black pepper

Directions:
Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable container; store with your other spices until needed.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 1/4 teaspoon

Calories: 1
Carbohydrates: 0.2 g
Dietary fiber: 0.1 g
Sodium: 0.1 mg
Vegan Unrolled Cabbage Rolls


Ingredients:
canola oil, onion, carrot, celery, garlic cloves, green cabbage, water, tomato sauce, quick-cooking brown rice, paprika, dried oregano, salt, thyme

Directions:
Place the oil in a 41/2 quart saucepan or Dutch oven, and heat it over medium high heat.  When the oil is hot, add the onion, carrot, celery and garlic and saute them for 10 minutes.
Add the remaining ingredients, mix well, and bring the mixture to a boil.
Reduce the heat to medium-low and cover the pan with a lid and simmer the mixture for 30 to 35 minutes.  Do not stir or lift the lid until the total cooking time has elapsed.
Remove the saucepan from the heat and let the mixture rest, covered, for 5 minutes,.
Stir to mix well and serve hot.
Old Fashioned Baked Beans
Category: side-dish
By SNOWPRINCESS8301

This one is great for impressing non-cookers because it is really easy to make.

Ingredients:
10 cups water
2 cups dried navy beans
8 slices crisply cooked bacon, crumbled
½ cup chopped onion
½ cup packed brown sugar
¼ cup molasses
1 teaspoon salt
3 cups water

Directions:
Bring 10 cups water and navy beans to a boil in a large pot; cook at a boil for 2 minutes. Stir bacon, onion, brown sugar, molasses, and salt into the water. Carefully pour the mixture into a slow cooker. Cook on High, stirring occasionally, for 4 hours. Stir 3 cups water into the mixture. Continue cooking until beans are tender, about 2 hours 15 minutes more.

Prep time: 15 mins
Cook time: 6 hrs 20 mins
Total time: 6 hrs 35 mins
Yields: 10 servings

Calories: 242.1
Fat: 3.7 g
Saturated fat: 1.1 g
Carbohydrates: 42.7 g
Sugars: 15.9 g
Dietary fiber: 10.2 g
Protein: 10.7 g
Cholesterol: 8 mg
Sodium: 416.9 mg
Homemade Spaghetti Sauce/Tomato Sauce


Ingredients:
extra virgin olive oil, onion, green onions, garlic cloves, basil, tomatoes, banana pepper, tomato paste, sugar, salt, ground pepper

Directions:
Place tomatos in large pot cover with water.  Bring water to boil and boil approximatley 5 minutes.  Immediately remove from heat and place in ice bath.
In pot used to boil tomato's return it to the stove over medium heat add oil, both onions, garlic, peppers, Italian, Pizza and basil, and saute until onions and peppers are translucent.
In the mean time peel the skin off the tomatos, and cut into 4's removing the top stem area.  Place tomatos in food processor and blend.  Pour tomato puree into pot with other ingrediants stir, reduce heat to a slow simmer.  Add tomato paste, stir.
Let pot simmer for approximately 2 hours stirring occasionaly.
Enjoy it with spaghetti noodles or use with lasagna.
Rob Feenie's Green Pea Risotto


Ingredients:
olive oil, shallots, arborio rice, dry white wine, parmesan cheese, butter, mascarpone cheese, peas, parsley, chives

Directions:
Place stock in a large pot on medium heat and bring to a gentle simmer. Keep hot.
In another pot, heat olive oil on medium heat. Saute shallots until translucent (do not brown].
Add rice and cook for 3 - 4 minutes, stirring until grains are coated with oil.
Add wine, stir gently and cook until liquid is absorbed.
Add 1/2 cup of hot stock at a time, bring to a simmer and stir gently; wait until each addition is nearly all absorbed before adding more. Do not stir too often or too hard, as you risk breaking the grains.
Continue this process until the risotto has cooked approximately 15 minutes. (The ristto should be al dente (firm, but tender], moist, almost creamy.
Gently stir in Parmesan, butter, and mascarpone.
Fold in peas and parsley.
Season to taste with salt and freshly ground white pepper, serve on warm plates.
Easy and Quick Peach Crisp


Ingredients:
flour, flour, granulated sugar, brown sugar, butter

Directions:
Preheat oven to 375°F
Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in butter with a pastry blender or your hands until mixture resembles coarse meal.
Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently. Spoon peach mixture into a 2-quart shallow baking dish. Sprinkle with crumb mixture. Bake 45 minutes or until browned and bubbly.
Vegetable Cheese Soup


Ingredients:
carrot, celery, broccoli, cauliflower, green onion, butter, flour, milk, cayenne pepper, prepared mustard

Directions:
Boil vegetables in water for five to ten minutes or until crisp tender and drain.
Saute onion whites in butter.
Add flour and blend well.
In separate pan, bring milk and broth to a boil.
Slowly incorporate broth mixture with flour, blending well with a wisk.
Add cheese, salt, pepper, and cayenne.
Stir in mustard and boiled vegetables.
Bring soup to a boil.
Serve immediately.
Keto Cheesy Chicken Zucchini Casserole


Ingredients:
zucchini, onion, olive oil, garlic cloves, salt, pepper, dried oregano, cream cheese, heavy cream, chicken broth, cottage cheese, egg, parmesan cheese, mozzarella cheese

Directions:
Slice zucchini about a 1/4 inch thick length wise or on the diagonal.  Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery casserole]. Set aside or do a day ahead and refrigerate.  You'll need enough zucchini to make two layers (faux noodles] in your dish.
Boil chicken breast in salted water until done.  You can reserved the broth from the chicken breast to use in other recipes, and it freezes well. Shred chicken and set aside.
Make the white sauce (The "Low Carb White Sauce" was adapted from the "Step Away From the Carbs" website.]. In a large saucepan cook onion in 1 tablespoon of the oil until translucent. Add garlic and cook another minute or two.  Add cream cheese, heavy cream and water (or use some of the chicken broth] to the saucepan. Heat over a low heat until the cream cheese has melted.  Place an egg yolk into a small bowl and temper it by adding a small spoonful of the cream mixture into the bowl and mixing well. Then add the egg yolk mixture into the saucepan. Keep cooking for a few minutes until the sauce has thickened, stirring constantly. Add salt, pepper, oregano and shredded chicken and cook on low for about 2 minutes.  Set aside.
In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.
Coat a 9" by 13" pan with olive oil.  Cover the bottom of the pan with one layer of zucchini. Add a layer of the cream and chicken mixture. Top with half of the cottage cheese mixture and half of the mozzarella.  Repeat the zucchini chicken cheese layers with the remaining ingredients. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.
Old Fashioned Creamy Rice Pudding
Category: desserts
By Jennifer Korpak Bechtel

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Ingredients:
1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins  (Optional)
1  egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

Directions:
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 330.5
Fat: 6.8 g
Saturated fat: 3.8 g
Carbohydrates: 61.1 g
Sugars: 38.8 g
Dietary fiber: 1.3 g
Protein: 8.2 g
Cholesterol: 63.9 mg
Sodium: 237.3 mg
Turkey Steak


Ingredients:
turkey breast, butter, olive oil, tomatoes, lettuce leaves, dill

Directions:
Cut the Turkey breast fillet across the fibers 2 centimeters thick, trim all the excess to get clean pieces of meat.
Chop the black pepper into steaks and RUB it into the meat with your hands.
Pour 1 tablespoon of olive oil into a preheated pan and add the butter, fry for 5-7 minutes on each side until a crust forms.
At the end of roasting, add salt and fry each side for 30 seconds, remove from the heat and let rest for 3 minutes.
At the end of roasting, add salt and fry each side for 30 seconds, remove from the heat and let rest for 3 minutes.
Cut tomatoes, lettuce and dill, add salt, pour olive oil, mix and put it to the steak as a side dish.
Deviled Eggs With Chives


Ingredients:
eggs, mayonnaise, sun-dried tomatoes packed in oil, green olives, fresh chives, cayenne pepper

Directions:
Place eggs in large saucepan.  Add enough cold water to cover by 1-inch.  Cover the pan and bring just to a boil.  Remove pan from heat and let eggs stand, covered, for 10 minutes.
Remove eggs to bowl of cold water and let cool, about 15 minutes.  Peel eggs, cut in half lengthwise and remove the yolks to a bowl.  Set aside the whites.
Use a fork to mash the yolks with the remaining ingredients.  Mound the yolk mixture back into the hollow of the egg whites, spooning about 1 tablespoons in each half-egg.  Sprinkle with reserved chives and serve.
Chicken and Green Bean Casserole


Ingredients:
olive oil, boneless skinless chicken breasts, green beans, milk, garlic powder, salt, black pepper, parmesan cheese

Directions:
Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breasts (no more than a couple of minutes each side]. Do not cook through. Remove from heat, and set aside.
Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans.
In a small bowl, mix together the soup. milk & spices. Pour over the top of the chicken and green beans. Sprinkle Parmesan cheese over the top.
Bake uncovered at 350 degrees for 35 to 40 minutes in until the chicken is no longer pink, and the cheese is browned.
Fresh Peach Melba Coffee Cake (Buckle)


Ingredients:
all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, baking powder, milk, egg, vanilla extract, raspberries

Directions:
Heat oven to 350°F.
Coat a 10-inch springform pan with nonstick cooking spray.
In a large bowl, whisk flour, granulated sugar and salt. Cut in butter until mixture becomes crumbly. Remove 1 cup of the mixture to a small bowl and stir in the almonds and light brown sugar. Reserve for topping.
Stir baking powder into the remaining flour mixture. In a small bowl, whisk milk, egg, and vanilla. Stir into the flour mixture until batter forms.
Spoon half the batter into the prepared pan. Scatter the peaches and raspberries over the batter. Drop the remaining batter in tablespoons over the fruit and sprinkle with the reserved topping.
Bake at 350°F for one hour, until golden-brown and toothpick inserted in the center comes out clean.
Cool slightly on wire rack. Run knife around the edge and remove side of pan.
Gently heat preserves until just liquid enough to drizzle over buckle. Serve warm or at room temperature. Enjoy!
Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)


Ingredients:
warm water, olive oil, bread flour, sugar, salt, active dry yeast

Directions:
Combine ingredients in a bread machine. Set for a 2 pound dough cycle.
Toward the end of the dough cycle place the pizza stone on the lowest oven rack and pre-heat it to 500 degrees.
When the dough is ready punch it down and divide it into 8 balls, keeping it all lightly floured and covered.
Rest the covered balls for 15 minutes.
Roll each ball into an eight inch circle, one quarter inch thick, making sure circles are totally smooth, with no creases or seams.  Do not stack the disks but keep them covered.
Put 2 pitas on the hot stone and bake them 4-5 minutes, until they're puffed and a pale golden color.  WATCH CLOSELY. They cook really quickly.
Cool on rack 5 minutes.  They will naturally deflate, leaving a pocket.
Wrap them in a kitchen towel to keep them soft.
Agave-Lime Sweet Potato Fries


Ingredients:
sweet potatoes, garlic clove, olive oil, sea salt, lime juice, lime, cayenne pepper, cumin

Directions:
Preheat oven to 375 degrees F.
Peel sweet potatoes.  Cut the sweet potatoes into 1/2 inch to 3/4 inch slices.
In a bowl, using a spatula mix the minced garlic, olive oil, salt, agave nectar, lime zest and chipotle or ancho powder together.
Add sweet potato fries to bowl and with the same spatula toss to evenly coat.
Place coated sweet potato fries in a single layer on a foil or parchment-lined baking sheet (it's not necessary to grease].  Bake for 10 minutes.
After 10 minutes, carefully flip sweet potato fries.  Cook an additional 10-15 minutes or until fries are done.