Ingredients
2 sweet potatoes
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Juice of 1/2 lime
Directions
Preheat the oven to 425 degrees. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch thick rounds; cut the rounds into 1/2-inch thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt. Spread the potatoes into a single layer on a baking sheet and roast, stirring every 10 minutes, until brown and tender. Bake for 30 to 35 minutes. Remove from oven, transfer to a platter or a bowl and sprinkle with a little more salt and lime juice.
Serving Size: 1/4 yield, about 3 oz
89 calories
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