Recipe of the Week: Sweet Potato Wedges

Years ago – sweet potatoes were almost the same a pinto beans as far as providing easy-to-grow (and therefore inexpensive) food. They still are quite a bargain in food value so it is worthwhile to experiment with new ways of preparing and enjoying them. One of my favorites is as baked wedges.

Sweet potato

Olive oil (about 1 tablespoon)

Cinnamon (about 1 teaspoon)

Preheat oven to 350° F. Peel sweet potato and cut into wedges. Place in a ziplock bag with a small amount of olive oil and cinnamon. Close and move the potatoes around in the bag until they are lightly coated with oil and cinnamon. Empty the potatoes onto a cookie sheet. Cook for about 1 hour or until the potatoes are soft.

To use the oven more efficiently, I often cook them with a meat dish that cooks for  the same amount of time and at the same temperature. The sweet potatoes in the picture below are shown with boneless pork chops baked with salsa topping (baking dish covered with foil for 1st 75% of cooking time).