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Sweet Potato Wedges

This recipe is very similar to our Baked Potato Wedges, except uses sweet potatoes. As soon as these come out of the oven, my kids can't keep their hands off of them. Simple base recipe that is great as is or add a some cinnamon and honey for an extra special treat.

Ingredients:

• 2 medium sweet potatoes, unpeeled
• 2 - 3 tsp of olive oil or canola oil
• 1/2 tsp kosher salt
• few rounds of black pepper, freshly ground

Directions:

1. Preheat oven to 400 degrees.
2. Scrub sweet potatoes clean and pat dry. Be sure potatoes are dry.
3. Cut each potato in half lengthwise. Then cut each half lengthwise again in fourths.
4. In a large bowl combine oil, salt and pepper.
5. Place sliced potatoes in the bowl. Combine the ingredients until the potatoes are well coated.
6. Lay sweet potatoes on a lightly greased large baking or cookie sheet, skin side down and the cut edges facing up.
7. Bake for 30-35 minutes or until potatoes are fork tender.

Comments:

-  The key to this recipe is having your slices skin side down and the cut edges facing up. Both sides cook evenly, the potatoes don't stick to the pan and you don't have to turn them over halfway through cooking.

- I like to cook these when I am baking chicken breasts or thighs, or another main entree that takes only about 30 minutes to bake.

Tips:

- Try to find sweet potatoes that are evenly shaped like baked potatoes. It is much easier to slice them into wedges. The long and narrow shaped sweet potatoes work well for this recipe. Beware, they are hard to cut so don't buy the large ones.

- Be careful not to use too much oil or the potatoes get greasy. Use just enough to lightly coat the wedges completely. You may have to get in there with your hands.

Variations:

- For even a sweeter treat, add a tsp of cinnamon and a couple teaspoons of honey with the oil, salt and pepper in the bowl. Note: The addition of honey will have a tendency of causing the potato skins to stick to the pan.

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