• 3 pounds small sweet potatoes or yams
  • ¼ cup olive oil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sumac powder
  • Salt
  • Juice of 1 lemon, optional

Preheat the oven to 400ºF.
Line 2 baking sheets with sides with parchment paper. Set aside.
Scrub the sweet potatoes well and dry. Then, cut, lengthwise, into thin wedges. Place in a large bowl. Add the oil, cayenne, sumac, and salt, tossing to coat well.
Transfer the seasoned potato wedges to the prepared baking sheets, laying them out in a single layer with space in between each one.
Place in the preheated oven and bake for about 15 minutes or until bottoms are turning brown and beginning to crisp. Turn, and bake for an additional 12 minutes or just until the potatoes are crisp.
Remove from the oven and serve hot drizzled with lemon, if desired.