Chili-Roasted Sweet Potato Wedges
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, red pepper flakes, 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.
Questions? Email Julie Levanway.
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