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More from Jerzei Collie
I had a few sweet potatoes left over from my Thanksgiving cooking. I cut them into wedges using an apple corer, then cooked them in the slow cooker with some olive oil, pepper, garlic salt and parsley. For the dip, I mixed sriracha sauce with cream cheese for a spicy-but-not-too-hot taste.
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 720px
File Size 169.8 kB
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