2 pounds sweet potatoes (cut into wedges)
3 tablespoons olive oil,
1 1/2 teaspoons each brown sugar and salt
1/4 teaspoon each cumin and chili powder
a pinch of cayenne
Toss sweet potatoes with olive oil, sprinkle with spices.
Roast cut-side down on a baking sheet in a 425 oven until crisp, 30 minutes, turning once.