Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds sweet potatoes (2 to 3 medium)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
Step 2
On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
Step 3
Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 191
Step 6
Fat: 3.6g
Step 7
Protein: 2.8g
Step 8
Carbohydrates: 37.8g
Step 9
Fiber: 5.4g
