Lemon pepper sweet potato crisp

Cut the crust off a hunk of bread, slice it thin, then cut across into extra-large crumbs.

In a bowl, toss the bread with melted butter, a big pinch of salt, a few shakes of cayenne and a handful of grated Parmesan until evenly coated.

Spread in an even layer on a Silpat-lined baking sheet and sprinkle grated sharp white cheddar over the top, which melts down into the bread.

Bake at 375F for about 20 to 25 minutes until golden brown; let cool, as it crisps further.

Cut peeled sweet potatoes into even-sized pieces: thirds, then the ends into pieces and the middle halved and quartered.

In a mixing bowl, zest one lemon over the potatoes, then halve it and squeeze in the juice (zest first, then juice).

Add more salt, a very generous amount of black pepper, a few shakes of cayenne and melted butter; toss with a spatula and transfer immediately to a buttered casserole dish before the butter congeals.

Roast in the center of a 375F oven about an hour, tossing halfway, until a knife tip slides in with virtually no effort.

Break up the cheesy crumbs, place them over the potatoes and press firmly so they adhere; grate on a little more cheese.

Finish in the center of a 375F oven for another 15 or 20 minutes until browned.

Wipe smudges off the dish edge with a barely damp paper towel and finish with freshly sliced chives.

Serve hot, warm or at room temperature; the topping crisps more as it cools.