This sweet, kid-friendly recipe (one of Jack’s all-time favorites) is like a cross between candied yams and steak fries—and it’s healthier than both! It’s also terrific with Balsamic-Glazed London Broil (page 15) and The Ultimate Spice-Rubbed Rib Steak (page 81).
Recipe information
Yield
serves 4 to 6
Ingredients
10 tablespoons unsalted butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Melt the butter in a large saucepan over medium-high heat. Remove the pan from the heat and stir in the cinnamon. Add the potato wedges and toss to combine. Season with the salt and pepper.
Step 3
Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, for 20 to 25 minutes, or until tender. Serve hot.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
