Updated: May 3
Savory spices and the natural sweetness of this colorful vegetable complement each other perfectly in this recipe. Try it as a side dish with your favorite grilled meat, and enjoy the leftovers — if you have any — as a lunch or snack all by themselves.
Recipe and photograph by Sarah McCullen
4-5 sweet potatoes, cut in half-inch wedges ¼ cup olive oil 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt ¼ teaspoon cayenne pepper Parmesan cheese, to taste Honey, to taste Preheat oven to 425°F. In a large bowl, toss sweet potatoes in olive oil. In a small bowl, mix garlic powder, paprika, salt and cayenne pepper. Sprinkle over potatoes and toss to coat. Spread wedges on a baking sheet and bake for 45 minutes to 1 hour, flipping potatoes halfway through. Remove from oven, and sprinkle with Parmesan cheese, then place back in the oven for 2-3 minutes for cheese to melt. Before serving, drizzle with honey.