Name: Cumin and Chili Roasted Sweet Potato Wedges
Total time: 55 min
Yield: Serves 4 to 6
Ingredients: 2 pounds small sweet potatoes, unpeeled, cut lengthwise into 1 1/2-inch wedges; 2 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon garlic powder; 1/2 teaspoon Salt; 1/2 teaspoon pepper

Why This Recipe Works

For our roasted sweet potato wedges, we needed to cut the wedges wide enough so that they’d maintain their shape once they were cooked. After a quick toss with olive oil, cumin, chili powder, garlic powder, salt, and pepper and a visit to a hot 450-degree oven, the wedges were nicely browned on their exteriors and had soft, tender interiors.

Before You Begin

We prefer to use small potatoes, about 8 ounces each, because they fit more uniformly on the baking sheet. They should be of similar size so they cook at the same rate. Be sure to scrub and dry the whole potatoes thoroughly before cutting them into wedges and tossing them with the oil and spices.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss all ingredients together in bowl.

Arrange potatoes, skin side down, in single layer on prepared sheet. Roast until lightly browned and tender, about 30 minutes. Serve.