Roasted Sweet Potato Wedges

2 pounds sweet potatoes, peeled and cut lengthwise into ½” wedges
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon black pepper
1/8 teaspoon ground cumin
¼ teaspoon paprika

Heat oven to 425. In a large bowl, toss together sweet potatoes and olive oil to coat. In a small bowl, combine remaining ingredients; add to sweet potatoes and toss again to coat well. Arrange in a single layer on a baking sheet; bake 20 minutes, turning once until tender. Makes 6 servings.

117 calories, 2g protein, 23g carb, 2g fat, 3g fiber

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