adapted very slightly from Mel's Kitchen Cafe
Serves 6 as a side dish.
3 large sweet potatoes or yams
3 Tbsp olive oil
1 Tbsp granulated sugar
1 Tbsp Kosher salt
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
Preheat the oven to 425 degrees. Place two rimmed, foil-lined baking sheets in the oven while it preheats and while you prepare the potatoes (about 10 minutes). Peel the potatoes and slice the potatoes into about 1/4 to 1/2 inch strips or wedges. *(They will kind of resemble carrot sticks). Try to keep the pieces about the same size so they will bake evenly.
Place the potato strips in a ziploc bag or bowl. Toss the potatoes with the oil. Add the seasoning and mix until the potatoes are evenly coated.
Carefully remove the hot baking sheets from the oven and divide the potatoes evenly between the two sheets, taking care that the potatoes are not touching so they bake evenly. Also, leave any excess oil in the bag or bowl to prevent the potatoes from getting too soggy while they bake.
Bake the potatoes for 15-20 minutes, flipping halfway through until they are tender and well-browned. Serve immediately.
Check out this dip from Our Best Bites. I haven't tried it yet, but it sounds amazing!