- 3 medium sweet potatoes (about 1-1/2 pounds), peeled
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once. Yield: 6 servings.
Originally published as Chili-Spiced Sweet Potato Wedges in Taste of Home November 2011, p42
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