Baked Sweet Potato Fries

3 large sweet potatoes
2 tablespoons corn meal
3 tablespoons olive oil, divided
1 tablespoon ground cinnamon
salt and fresh cracked pepper, to taste

Preheat oven to 425 degrees. Line a large cookie sheet with non-stick aluminum foil.

Peel sweet potatoes and slice into fries. You want fries to be as even in width as possible for even cooking.

Place sweet potatoes in one of those giant size ziplocks and drizzle in 2 tablespoons olive oil. Shake like crazy to evenly coat. Then sprinkle in the corn meal and shake, shake, shake it!

Drizzle in the last tablespoon of olive oil, and sprinkle in the cinnamon, salt, and pepper. Again shake it like your life depends on it.

Lay out the sweet potatoes in a single layer and bake 25-30 minutes, flipping half way through. Serve immediately.

Candy Corn Cookies

2 Sticks Butter, softened
1 c. Sugar
1 Egg
2 T. Lemon Juice
2 t. Lemon Zest
1/8 t. Salt
3 c. Flour
1/2 t. Baking Soda
Red Food Dye
Yellow Food Dye
1/2 c. Granulated Sugar (for dusting)

Combine butter and sugar in a large bowl; beat at medium speed until creamy. Add egg, lemon juice, lemon zest, and salt. Continue beating until well mixed. Add flour and baking soda, beat until well mixed. Divide dough into thirds. Press one-third of the white dough evenly into the bottom of a loaf pan that you have lined with foil, wax, or parchment paper. Place another one-third of the dough into a bowl and add yellow and red food dye to make orange (refer to the chart on the back of your box). Once it is mixed evenly, press orange dough evenly over white dough. In another bowl, add the final amount of dough and dye yellow. Press that evenly over the orange dough. Cover and refrigerate until firm (2 hours or overnight is best). Once chilled, invert your loaf pan and unwrap your dough. Flip it back over and place it on a cutting board. Cut loaf crosswise into 1/4-inch slices using a sharp knife, trimming edges to make even, if necessary. Cut each slice into 6 wedges.