Once again, the well-honed, so-sharp-it-has-a-special-storage-sleeve Richmond Artiflex Gyuto makes its appearance. Alternately a good quality, sharp, and honed chef knife will do. The other big trick is a pair of square melamine chopsticks. I buy these by the package at the local Asian grocery - they're useful of course for eating, but I also use them to stir things, and to guide the cutting of these potatoes.

Take your time making these cuts - they're approx 1/8" apart and don't go all the way through - that's where the chopsticks do their magic. I'm sure there's someone out there who can "freehand" these, but you can easily end up with what should become potato chips too.

I like to cook these in a small cast iron skillet - starting them going in the oven and then when about 15 minutes or less is left for their baking time, I start up a small flat iron steak on the stove top to go with them. This next picture looks more disturbing than necessary... that is if you're still scared of eating high quality fats.... I broke up each tablespoon of butter into little bits and put them between some of the slices. Then season with salt and pepper.

Cook for approx 50 minutes at 400 Degrees Fahrenheit, but feel free to check their progress midway and adjust timing as necessary. The other great reason to cook these in a small iron skillet in the oven is when you serve them, you can drizzle the bubbling browned butter in the skillet over each sweet potato. On the rare occasion that you have any left over, they reheat very well and are even good cold as a weird snack!!! Enjoy!