Prep Time: 5 minutes
Cook Time: 25 minutes
Makes 2 (8-ounce) servings
1 pound sweet potatoes, well scrubbed
1 Tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon onion powder,
1/2 teaspoon sweet paprika
Salt, to taste (optional)
Preheat the oven to 400ºF.
For easy clean-up, cover a large baking sheet or shallow baking dish with aluminum foil; set aside.
Cut well scrubbed, unpeeled sweet potatoes into 1/2-inch wedges or 1/2 x 1/2-inch strips.
Place the wedges in a medium zip-lock-type bag.
Add the oil and desired spices, then seal the bag and shake until the wedges are evenly coated.
Turn the wedges out onto the prepared sheet and spread into a single layer.
Bake in the preheated oven for 15 minutes, remove pan briefly and use a spatula to flip the wedges, then return the sheet to the oven and bake wedges 5 to 10 more minutes, or until browned.
Oz, I have photo, but it is on my currently inaccessible hard drive.