Ingredients

1.5 pounds (2-3 medium) sweet potatos

2 tablespoons olive oil

1 tablespoon sugar

1 teaspoon chili powder

coarse salt and ground pepper

Preparation

  1. Preheat oven to 425. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.

  2. 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, with cut sides down.

  3. Roast potatoes until browned and tender, 15-20 min. Season with additional salt, if desired, before serving.