Edible Schoolyard Sweet Potatoes on the News!

wfmy2We’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

  1. Pre-heat oven to 350 degrees.  Line a baking sheet with parchment paper.
  2. Peel the sweet potato and discard (or compost) the peel.
  3. Over a medium bowl, begin peeling the sweet potato into long thin ribbons.
  4. 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.
  5. Now, grab clumps of the mixture and pile them onto the baking sheet like “haystacks.”
  6. Bake the sweet potato haystacks for about 10-15 minutes, until they are crispy around the edges.



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