uncooked sweet potatoes, large variety, scrubbed
olive oil, extra virgin
1Preheat the oven to 450°F.
2Halve the potatoes and cut into 1/2-inch wedges.
3Toss with the oil, salt, and pepper in a medium bowl.
4Arrange the potatoes in a single layer on a nonstick
5Bake, turning once, until browned and crisp,
about 35 minutes.
6Yields about 1 cup per serving.
NOTES: Store sweet potatoes in a cool, dark,
well-ventilated place for up to 2 weeks.
= A Power Food