1 1/2 lbs. sweet potatoes (2-3 medium size) 2 tbsp. olive oil 1 tbsp. sugar 1 tsp. chili powder Coarse salt and pepper
Preheat oven to 425 degrees. Scrub potatoes well. Cut each lengthwise into 8 wedges, then halve long wedges cross-wise. Line large rimmed baking sheet with parchment paper. Toss potatoes with oil, sugar, chili, salt and pepper. Arrange wedges cut side down on sheet. Roast till browned and tender, about 15-20 min.
A nice change from the usual baked sweet potatoes! (From Everyday Food magazine)
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