Spicy Roasted Sweet Potato
Makes No Leftovers
- 3 medium sweet potatoes
- 1 bottle extra virgin olive oil
- 1 container chili powder
- 1 box Kosher salt
- 1 container black peppercorn
- Preheat the oven to 450º F. Cut the sweet potatoes in half and then cut each half into four equal sized wedges. Arrange the sweet potato wedges on a rimmed baking sheet and drizzle with the olive oil. Sprinkle the sweet potato wedges with salt, pepper and chili powder. Toss the sweet potato wedges to coat well with the oil and the seasonings.
- Place into the preheated oven and roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes. Remove from the oven and serve.