Preheat oven to 425°. Cut 3/4 pound sweet potatoes into 1/4-inch-thick slices; set aside. Combine 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1/2 teaspoon salt, and 1/4 teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled nonstick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes). Serve with store-bought light ranch dressing.
I have made these many times and they are always a hit. The spices go perfectly with the sweet potatoes and they are really easy to make. I'm sure they're really good with the ranch dressing, but we've always served them without any dip and they're delicious.
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