Smoky, fiery chipotle powder counters the warm, sweet five-spice powder and the naturally sweet spuds. For less kick, use 1/4 teaspoon chipotle. Be sure to line the pan with parchment paper to help prevent burning.
1 1/2 pounds unpeeled sweet potatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon five-spice powder
1/2 teaspoon chipotle chile powder
Added sugars g
Calcium 5% DV
Potassium 17% DV
How to Make It
1. Preheat oven to 500°F.
2. Cut sweet potatoes lengthwise into 1/2- to 2/3-inch wedges; place in a bowl. Drizzle with olive oil; toss to coat. Sprinkle with salt, five-spice powder, and chipotle chile powder; toss well.
3. Arrange wedges in a single layer on a baking sheet lined with parchment paper. Bake at 500°F for 20 minutes or until tender, turning after 10 minutes.
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