Under 30 Minutes
Chili-Roasted Sweet Potato Wedges
- 1 1/2 pounds (2 to 3 medium) sweet potatoes
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon chili powder
- Coarse salt and ground pepper
Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
SourceEveryday Food, January/February 2006