Baked sweet potato wedges

One of the best things about sweet potatoes is that they can be prepared in a variety of ways, and they are all delicious! This recipe from Cooking Light is one of my favorites! Nick actually gets credit for finding this recipe because we first had these when he cooked dinner for me about 4 years ago. We have made them several since because they are a great side dish. The original recipe can be found here, but I slightly adapt it because I am not a huge fan of curry. Recipe as I make it is below.

Sweet potato wedges (adapted from Cooking Light)
Ingredients

• 2  (8-ounce) peeled sweet potatoes
• 1  teaspoon  olive oil
• 1/8  teaspoon  curry powder
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/8  teaspoon  ground cloves
• 1/8  teaspoon  pepper
• 1/8  teaspoon chili powder

Directions
Preheat oven to 425°.
Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.