Curry sweet potato wedges

This is one of those really easy, really tasty dinner sides. I tried two different combinations of spices and both of them were good, but the curry was my favorite. Experiment with other flavors to match the rest of your menu.

Curry sweet potato wedges

Sweet potatoes, cut into wedges (the thinner they are, the less time they take in the oven)
Olive oil
Indian curry
Paprika
Turmeric powder
Black pepper
Salt

Toss potatoes in enough olive oil to coat the sides. Toss again with a generous amount of curry, pepper and salt, and some paprika and turmeric. Spread in a glass dish and roast at 425 degrees for about 45 minutes or until soft (test with a fork). 

For a different flavor, toss potatoes with oil, lemon juice and za'atar.

(Recipe by H. Farrell)