Cumin and Chili Roasted Sweet Potato Wedges

Name: Cumin and Chili Roasted Sweet Potato Wedges
Total time: 55 min
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

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www.americastestkitchen.com

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Total: 55 minutes

Servings: 6

Author : Ashley Moore

side dishes potatoes

Cumin and Chili Roasted Sweet Potato Wedges

Ingredients

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2 pounds small, sweet potatoes, unpeeled, cut lengthwise into 1 1/2-inch wedges2 tablespoons, olive oil2 teaspoons, ground cumin2 teaspoons, chili powder1 teaspoon, garlic powder1/2 teaspoon, Salt1/2 teaspoon, pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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