Shelly's Recipe

CRISPY SWEET POTATOES

Category: Sweet Potatoes

1 1/2 lbs (3 to 4) sweet potatoes
1/2 cup vegetable oil
2 tbsp maple or pancake syrup
1/8 tsp ground nutmeg and cinnamon

Cut each potato in half lengthwise, then cut each half into 3 wedges. In a medium-sized skillet, heat the oil over medium-high heat until hot but not smoking. Cook half the potato wedges in the hot oil, until crispy and brown, turning them frequently. Remove from the skillet and drain on paper towels, then place on a cookie sheet and keep warm the oven at 200 degree. Repeat with the remaining potatoes.

In a small bowl, combine the syrup, nutmeg, and cinnamon. Using a pastry brush, brush the potato wedges with the syrup mixture and serve immediately. Serves 4-6