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1 1/2 lbs (3 tp 4) sweet potatoes
1/2 cup vegetable oil
2 tbsp maple or pancake syrup
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Cut each potato in half lengthwise, then cut each half into 3 wedges. In a med-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 in a 200* degree oven
Repeat with the remaining potatoes (you may need to add a little more oil). In a small bowl, combine syrup, nutmeg, and cinnamon. Using a pastry brush, brush the potato wedges with the syrup mixture and serve immediately.
1/2 cup vegetable oil
2 tbsp maple or pancake syrup
1/8 tsp ground nutmeg
1/8 tsp ground cinnamon
Cut each potato in half lengthwise, then cut each half into 3 wedges. In a med-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 in a 200* degree oven
Repeat with the remaining potatoes (you may need to add a little more oil). In a small bowl, combine syrup, nutmeg, and cinnamon. Using a pastry brush, brush the potato wedges with the syrup mixture and serve immediately.