2medium to large sweet potatoeswashed but unpeeled
A few tablespoons olive oil
3tablespoonsdark brown sugar
1/8teaspoonground black pepper
Preheat oven to 425. Carefully cut each potato lengthwise into about 6 wedges and place them in a single layer on a rimmed baking sheet sprayed with nonstick cooking spray or lined with parchment paper. Drizzle with olive oil and stir to coat. Arrange potatoes skin side down.
Stir together brown sugar, cinnamon, salt, and pepper and sprinkle half of this over the potato wedges.
Bake potatoes, stirring them and sprinkling them with the remaining topping halfway through, until they are fork tender, about 30 minutes. Serve hot.