This Paula Deen recipe for roasting sweet potatoes is a little different because it adds a little sweet and a little spice together. The presentation of these roasted potatoes and the taste are both wonderful.
- Preheat oven to 425°F.
- Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
- In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
- Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.