A New Spin on a Sweet Potatemo: Chili-Roasted Sweet Potato Wedges

Ahh the delicious sweet potato. How I love you. And how good you are served up with sugar & chili powder. This is another recipe from Martha's famous Everyday Food magazine... you'll be seeing many more of these delicious little dishes in future posts, I can guarantee it. What I love about this recipe is that a) these little guys only take about 20 minutes to make, b) they're baked, not fried and c) they're a neat way to spice up an old favourite. These potatemoes are frequent flyers in the Giles' household. Hope that you enjoy them too! Bon Appétit! 


Ingredients:
- 1 1/2 pounds (2-3 medium) sweet potatoes
- 2 tbs. olive oil
- 1 tbs. sugar
- 1 tsp. chili powder
- coarse salt & freshly ground pepper 


Directions:
1. Preheat oven to 425 degrees F. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
2. In a plastic bag, toss your potatoes with the olive oil, sugar, chili powder, 1tsp. coarse salt & 1/4 tsp. ground pepper, until well coated.
3. Line a large rimmed baking sheet with parchment paper and arrange the sweet potato wedges cut sides down.
4. Roast potatoes until browned and tender, only 15-20 minutes. Season with additional salt, if desired, before serving.