Stefanie Jaeger is Small Farm Central's most recent hire. We'll be posting more about her and her new position soon, but here's her staff recipe.
As a long time CSA member, I’m embarrassed to say this isn’t even something we grow “up north” as it’s not hot enough to efficiently grow sweet potatoes but it’s my
favorite go-to side dish nonetheless. My favorite way to eat this is as an evening snack, lazy dinner, or as a side dish to grass-fed beef burgers fried in my cast iron
1 Large Sweet Potato, chopped matchstick style
2 Tablespoons Olive or Avocado Oil
½ Tablespoon Garlic Powder
1-Tablespoon Smoked Spanish Paprika
Salt and Pepper in whatever quantity you’d like (I love salt so I use it liberally)
Ketchup + Sir Kensington’s Mayo (mix together) for dipping
Preheat the oven at 450 degrees. Bake for 10-15 minutes, depending on your
desired crispiness level!