COOKING WITH THE SNAP – Sweet Potato Wedges/Fries
Published 2:08 pm Monday, February 1, 2021
Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email firstname.lastname@example.org 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
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