We’ve been joking a lot around here about the size of our sweet potatoes this year. Are they a special variety? Is it the soil? Is it magic?! Truth be told, we probably left them in the ground a bit too long before harvesting. Our soil consists of some clay and rock, so the potatoes grew in funny shapes. But, they still taste delicious- and we’ve made good use of all the sweet potatoes we harvested and stored this winter. Just this morning, WFMY/News 2 came out to talk with us about all the exciting events and classes coming up at the Edible Schoolyard and the Greensboro Children’s Museum. During the kitchen segment, we featured a recipe for Sweet Potato Haystacks (see below) that is super-easy and fun for all ages. While you’re here, be sure to check out our upcoming classes and programs!
Sweet Potato Haystacks
1 medium sweet potato
Drizzle of olive oil
1 pinch cinnamon
1 pinch salt
- Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
- Peel the sweet potato and discard (or compost) the peel.
- Over a medium bowl, begin peeling the sweet potato into long thin ribbons.
- Add a drizzle of olive oil, to moisten the sweet potatoes. Add a pinch of salt and a pinch of cinnamon. Get your hands in it, and mix it all together.
- Now, grab clumps of the mixture and pile them onto the baking sheet like “haystacks.”
- Bake the sweet potato haystacks for about 10-15 minutes, until they are crispy around the edges.