Roasted Spicy Sweet Potato Wedges

My, was this good. I made it up as I was going along, but I think I can recreate it reasonably well here.

Preheat the oven to 425.

Take three good-sized sweet potatoes, scrub them, and cut them into wedges. I split them vertically, then cut each half into three wedges, then cut each wedge once horizontally, but you can do what works for you. Dump them in a bowl with some olive oil--enough to coat them but not so that they are sitting in oil.

In a small bowl, mix together a tablespoon of brown sugar, a half teaspoon of cumin, a half teaspoon of cinammon, a dash of cayenne (more if you like things spicy and your family won't object), and a quarter teaspoon of salt.

Toss the sweet potato wedges with the spice mixture. Not every surface will be coated; that's ok.

Spread the wedges out on a rimmed baking sheet, with one cut surface down if you think to arrange them. Put them in the preheated oven.

After about ten minutes, stir them around so that a different cut edge is down.

After another ten minutes, stir them around again. If a surface is browning, turn the wedge to another surface. They will be softening up by now and browning nicely.

You get the point. Turn them every so often and they should be done in about 35-40 minutes.

Enjoy.

This will serve three people who like sweet potatoes, by the way. We have one who doesn't so we were fine. Add another potato and more spices if you need to, but try not to crowd the baking pan.