2 medium sweet potatoes, scrubbed and dried
1 tablespoon extra-virgin olive oil
salt and pepper
1/2 teaspoon paprika
chili powder (optional)
Heat oven to 425° F.
Slice each sweet potato lengthwise into 8 pieces. Place in large plastic bag. Toss with salt, pepper, paprika and chili powder. Add olive oil and mix well. Spread in a single layer on a baking sheet and bake until lightly browned on the bottom, about 15 minutes. Turn slices and bake until bottom is browned and potatoes are tender, about 10 minutes more. Serve hot.
Note: To reduce cooking time, slice potatoes, blanch potatoes in boiling water for approximately three minutes before placing in oven. I’ve sliced them like potato chips, blanched them and grilled them with great results.