4 tablespoons extra virgin olive oil
Salt, pepper & garlic powder, to taste
Preheat oven to 425 degrees. Wash and pat dry sweet potatoes. Place two chopsticks or pencils on a cutting board and set potato in between them lengthwise. Using a sharp knife, make 1/8-inch slices along each potato (the chopsticks will prevent you from cutting all the way through). Drizzle olive oil (about 1 tablespoon per potato) over the top of the potatoes and use your fingers to gently separate the slices. Season with salt, pepper and garlic powder, to taste. Bake on middle rack 45-60 minutes until done. Makes 4.