Smoked Paprika Oven-fried Sweets
Makes 6 Servings

2 1/2 pounds medium-size sweet potatoes
6 tablespoons olive oil
1 tablespoon Rub with Love Smoked Paprika
Kosher salt and freshly ground black pepper

Preheat the oven to 450° F.

Cut the sweet potatoes lengthwise into 1/2 to 3/4 -inch thick wedges. Put them in a bowl, toss with the Smoked Paprika, season generously with salt and pepper, then toss them with the oil. Divide the potatoes between 2 baking sheets, spreading them out in a single layer. Use a rubber spatula to scrape all the oil out of the bowl and onto the potatoes. Roast for 15 to 20 minutes then use a metal spatula to turn the wedges over. Roast for about 15 minutes more until the potatoes are tender and nicely browned. To cook the potatoes evenly, turn the baking sheets around occasionally and rotate them between the oven racks once in a while during the roasting time. Total roasting time is about 30 to 35 minutes. When the potatoes are done, remove them from the oven. Pile the sweet potatoes on a platter, season to taste with more salt and pepper, and serve immediately.

Tips:

It’s important to spread the potatoes out with some space between them so they roast and don’t steam, so divide them between 2 baking sheets as directed in the recipe.

If the sweet potatoes are very long, you can cut them in half crosswise first, then cut them lengthwise into wedges.

You can use “yams,” such as garnet yams in this recipe. (“Yams” sold in the US are almost always varieties of sweet potatoes rather than true yams