Prep time: 45 minutes (15 minutes prep + 30 minutes bake time)
Makes: 4 "haystacks" (some variation based on potato size and haystack size)
Serving Size: 1/4 cup of strips into haystack for toddlers or ½ cup stacks for school-aged kids.
Ingredients

2 medium sweet potatoes, peeled and grated
1 tbsp. olive oil
1/8 tsp. salt
Vegetable cooking spray
Supplies

Cutting board and knife
Vegetable peeler
Measuring spoons
Grater
1 gallon-size zip lock bag
Large baking sheet
Measuring cups
Pancake flipper
Hot pads
Directions

 1. Preheat oven to 400° Fahrenheit (204° Celsius).

2. Spray baking sheet with cooking spray to keep haystacks from sticking.

3. Add grated sweet potatoes, oil, and salt to zip lock bag.

4. Zip closed and shake, shake, shake until potatoes are all lightly coated.

5. Remove from bag using ¼ or ½ cup measuring cup and arrange into little haystacks on baking sheet.

6. Bake for 15 minutes and then flip using pancake flipper.

7. Continue baking another 15 minutes or until tender.

 *Parents can prepare the potatoes and get them sliced. Kids can do the mixing, shaking, and arranging on the baking sheet. Then parents can finish up with baking and flipping the hot haystacks.
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 Note: Nutritional analysis may vary depending on ingredient brands used. Values were rounded to nearest whole number, except for iron.

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