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  Baked Sweet Potato Wedges
Pepe Laflamme, Director, NuForm Fitness

2 lbs sweet potatoes (6-8), peeled
2 Tbs olive oil + 2 Tbs toasted sesame oil
2 tsps ground cumin
2 tsps chili powder
1 tsp paprika
1 tsp Mrs. Dash

Preheat oven to 375F. Lightly spray with oil two non-stick cookie sheets and set aside.

Cut the peeled sweet potatoes into wedges (1/2-inch wide and 3 to 4-inches long). In a bowl whisk together all other ingredients. Toss the wedges into the mixture and transfer the dressed wedges to the prepared cookie sheets, dividing them evenly between the two sheets, and spreading in a single layer.

Place in preheated oven for 20 minutes. Remove the cookie sheets from the oven and turn each wedge. Bake the wedges an additional 20-25 minutes, or until lightly browned and crisp. Transfer to a large platter lined with paper towel.

Yield: 8 servings