Chipotle Sweet Potato Wedges 

• 3 large sweet potatoes or jewel yams, about ¾ pound each, peeled
• 1 tablespoon macadamia nut oil or canola oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon packed dark brown sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon chipotle powder, or to taste

1. Place the rack in the uppermost position and preheat oven to 425° F.
2. In a small bowl or measuring cup, combine the chili powder, cumin, smoked paprika, brown sugar, kosher salt, black pepper, and chipotle powder. Blend well with a wire whisk or fork.
3. Quarter the potatoes lengthwise and then cut each quarter lengthwise into 2 or 3 wedges about ¹/₃ inch thick at the widest point.
4. Place on a nonstick rimmed baking sheet. Drizzle with the oil and toss to coat. Spread the wedges out in single layer, flat side down. Sprinkle evenly with 1/2 the spice mixture. Turn so that the other flat side is down and sprinkle with the remaining spice mixture.
5. Roast 30 to 40 minutes, turning once or twice, until the wedges are cooked through and lightly browned.

Makes 6 servings

Per serving: 156 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 31 g total carbohydrate, 4 g dietary fiber, 3 g protein, 335 mg sodium.