by Mel's Kitchen Cafe
Courtesy of my cousin Lana Shumway
It's exciting when someone shares a recipe I love. This is a winner....no need to change a thing. These have a delicious flavor and are even healthy because they are roasted & not deep fat fried like in a restaurant. Delicious!
3 large sweet potatoes or yams
3 Tbsp olive oil
1 Tbsp 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. Place two baking sheets in oven to let them warm while oven heats up. Prepare the potatoes by peeling them. Then, slice them into 1/4 to 1/2 inch strips or wedges. Keep them the same size so they will bake evenly.
Combine seasonings in a small bowl and whisk together. The best way to coat the potatoes evenly is shake them in a ziploc bag. Add the potatoes, olive oil & mixed seasoning to the bag & shake. Kids love to help with this step!
Remove baking sheets from oven and distribute the potatoes on the pans. Leave any excess oil in the bag so the potatoes don't get soggy while they bake.
Bake potatoes for 12-15 minutes, flipping halfway through, until they are tender and a bit crispy on the edges.
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