Cornmeal Sweet Potato Breadsticks

Crunchy and slightly sweet, pairing two indigenous american staples. This is based on a cornmeal-cayenne grissini recipe from gourmet magazine.

Sprinkle to yeast over the warm water in a large bowl.

Let stand 5-10 minutes , until foamy.

Stir in remaining ingredients.

Knead 8-10 minutes , until smooth and elastic.

Cover and let rise about an hour , until doubled in bulk.

Preheat over to 350f.

Roll dough into 8-10-inch-long sticks and place on a greased baking sheet.

Thinner sticks will be crunchier and have more of a caramelized taste.

Thicker sticks will have distinct crust and bread textures.

Bake about 10 minutes , until lightly browned.

warm water, yeast, flour, cornmeal, sweet potato, salt, cayenne, cinnamon, vegetable oil