Recipe courtesy Food Network Magazine
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Toss 2 pounds sweet potatoes (cut into wedges) with 3 tablespoons olive oil, 1 1/2 teaspoons each brown sugar and salt, 1/4 teaspoon each cumin and chili powder, and a pinch of cayenne. Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.
Photograph by Antonis Achilleos
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By Misby
on May 09, 2013
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These are terrific. The most time-consuming part is making the oil/spice mix. I make enough for several times and then store it in my pantry, ready for next time.
By msdldavies_4020648
Salisbury, NC
on March 16, 2012
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I used 3 tablespoons of brown sugar. These are delicious!
By doctorblue_5028889
Scottsdale, AZ
on January 26, 2012
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Totally delicious and completely addicting!
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