Roasted Sweet Potato Wedges

By [e-mail]

This recipe is from my sister, Lorraine. She says they are really good. I can't wait to try them.
Update: I tried these and they are very good! We all really liked them. They don't get very crispy. I made a batch using convection and a batch without. Convection was preferred. I did use palm oil since olive oil is not heat sensitive, and it tasted fine.

Ingredients

• 2 pounds sweet potatoes, peeled and cut lengthwise into 1/2 inch wedges
• 1 tablespoon extra virgin olive oil (I would use palm oil instead)
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin
• 1/4 teaspoon Paprika

Preparation

Step 1

Heat oven to 425°F. In a large bowl, toss together sweet potatoes and oil to coat. In a small bowl, combine remaining ingredients; add to sweet potatoes and toss again to coat well. Arrange in a single layer on a baking sheet; bake 20 minutes, turning once until tender.