Roasted Sweet Potato Wedges

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 1/4 teaspoon ground nutmeg
• Kosher salt and pepper
• 4 pounds small sweet potatoes, each peeled and cut into 8 wedges
• 8 sprigs thyme

Preparation

1. Heat oven to 400° F.
   
   In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat.
   
   Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
   
   Make-Ahead Note: The sweet potatoes can be cut and seasoned up to 2 hours before cooking.