Time to turn your ovens back on! Though, admittedly, I've never been bothered by a warm-in-the-summer kitchen. Nevertheless, fall is here and it's time for some warm, spicy comforting, delicious sweet potatoes. These are a major favorite for my husband and I (the kids still need some convincing) and we make them probably once a week. They are simple, quick, no-fuss and are the perfect way to add a vegetable to a meal that doesn't feel so much like you're forcing anyone to eat their veggies. Win-win-win-win. I'll take it.
P.S. When I say spicy, I don't mean AH FIRE SPICY HOT, I mean.. it's got a little spice, a little flavUH if you will. I know you need some flavUH in your life. You really do.
Sweet and Spicy Sweet Potato Wedges
5 small sweet potatoes (or 3 large), cut into 8 wedges each (the larger you can probably get more)
1 Tbsp. brown sugar
1 Tbsp. chili powder
drizzle of olive oil
sprinkle of kosher salt
Preheat oven to 425F. Place sweet potato wedges on baking sheet (I like to make them all face the same way, so if I decide to flip them - you don't have to - I will know which ones have been flipped). Drizzle with olive oil and sprinkle the brown sugar, chili powder and salt over the potatoes. Toss around with your hands if you feel like it (you don't have to). Bake sweet potatoes about 20 minutes, then check them with a fork. At this point, you can decide to bake them longer or flip them. The longer you keep them in, the more crispy they will get, but watch for burning, because the brown sugar can do that. When you're ready, EAT THEM! :)