Sweet Potato Wedges

You’ll Need: 4 sweet potatoes (long, narrow ones from Southern Ontario) Olive or canola oil Salt Pinch of cayenne (optional) Sour cream or Greek yogurt To Prepare: Preheat the oven to 325°F. Cut the potatoes into large wedges or

inch (1.9-centimetre) discs. Toss into a roasting pan or onto a parchment-covered baking sheet. Drizzle well with oil (or, says Long, fat drippings from the turkey if you want to “go crazy”). Add salt and cayenne to taste. Bake and check often after the 30-minute mark, as “these babies will burn in a matter of moments,” says Long. Serve hot with cold sour cream or Greek yogurt for dipping.