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COOKING WITH THE SNAP – Sweet Potato Wedges/Fries

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Sweet Potato Wedges/Fries

4 small sweet potatoes
Olive oil
Ground cinnamon
Sea Salt

Rinse sweet potatoes with water and use a potato brush to remove any sand/dirt.

Peel sweet potatoes (vegetable peeler works well) and cut into slices or wedges approximately 1/8 to 1/4 inch thickness. Toss in gallon-size zipper bag with a tablespoon olive oil. Spread potato slices on a baking pan and sprinkle with cinnamon and sea salt.

Roast in a preheated oven (400 degrees F) for 25-30 minutes depending on thickness of slices. Toss halfway through cooking time.

From the kitchen of Lori Ivey