Nutrition per serving may change if servings are adjusted.
2 sweet potatoes, scrubbed (20 ounces)
1 tablespoon olive oil
1 teaspoon packed brown sugar (see Tips)
¼ teaspoon kosher salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
¼ teaspoon pumpkin pie spice
¼ teaspoon hot chili powder
Preheat oven to 425°F. Place a baking sheet in the oven to preheat.
Cut each sweet potato lengthwise into 8 wedges (16 wedges total). In a large bowl drizzle sweet potato wedges with olive oil; toss until coated. In a small bowl stir together brown sugar, kosher salt, smoked paprika, pepper, pumpkin pie spice, and chili powder. Sprinkle spice mixture over sweet potatoes; toss to coat.
Arrange wedges in a single layer on the hot baking sheet. Roast 25 to 30 minutes or until tender and browned, turning wedges once halfway through roasting time.
Tips: For a sugar substitute, choose from Splenda Brown Sugar Blend or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 teaspoon packed brown sugar.
PER SERVING WITH SUBSTITUTE: Same as below, except 123 cal., 21 g carb.