• 4 medium sweet potatoes , peeled
• 1 1/2 tablespoons olive oil
• 1/4 teaspoon paprika
• Pinch cayenne pepper
• 1/2 teaspoon salt

Adjust oven racks to divide oven into thirds. Preheat oven to 450°.

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.

202 calories (25% from fat); 5.5 g fat (1 g saturated, 4 g monounsaturated, 0.5 g polyunsaturated); 2 g protein; 36 g carbohydrates; 1 g fiber; 0 mg cholesterol; 18 mg calcium