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COOKING WITH THE SNAP: Sweet Potato Wedges

Editor’s Note: As the SNAP turns 140 this year, 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

2 Large sweet potatoes
Cinnamon or cinnamon/sugar – depending on the variety, some are sweeter than others. Many of the local varieties don’t need sugar to sweeten them.
Salt
Olive oil or olive oil spray

Peel sweet potatoes — a vegetable peeler works great.

Slice potatoes into uniform size wedges.

Toss wedges in a little olive oil or spray pan with olive oil spray and lightly spray potatoes. Sprinkle with salt and cinnamon. Depending on the variety, most are sweet enough without adding any sugar.

Bake at 400 degrees F for 20-25 minutes.

From the Kitchen of Lori Ivey