Roasted Sweet Potato Wedges

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Wash and dry the sweet potatoes. I leave the skins on, but you can peel the potatoes.

With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.

Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.