- 4 medium sweet potatoes , peeled
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon paprika
- Pinch cayenne pepper
- 1/2 teaspoon salt
Cut potatoes into 1/2-inch-thick wedges and place in a large bowl. Drizzle with olive oil and sprinkle with paprika, cayenne pepper, and salt. Using your hands, toss to coat potatoes evenly.
Arrange potatoes in single layers in 2 nonstick jelly-roll pans. Bake 25 minutes, or until browned and tender; turn potatoes over halfway through cooking time and rotate pans. Serve immediately.