Ingredients
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
Preparation
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.
