This simple, nutritious recipe highlights the finest of our local southern California cuisine!
¼ cup olive oil
2½ tablespoons fresh lemon juice
2 teaspoons chile powder
1 teaspoon brown sugar
½ teaspoon salt
a few turns of freshly ground black pepper
2-pounds California Purple Sweet Potatoes
Preheat the oven to 425 degrees F and adjust a rack to the center (or a bit above).
In a small bowl, mix the oil with the lemon juice, chile powder, brown sugar, salt and pepper. Set aside.
Wash the potatoes very well and rub them dry with a towel. (You can peel them instead if desired -- I leave the skin as it's thin, tender and full of vitamins.)
Cut the pointed ends off each of the potatoes and then cut them into approximately ¼-inch sticks (see below image). Add them to a baking sheet and spread them out.
Make sure the oil mixture is well blended and then drizzle it over the cut potatoes and use your hands to mix them, being sure they are all well coated (see below image). Move around the potatoes until they are in a single layer, and sprinkle with a bit of salt.
Place the baking sheet in the oven and roast for 15 to 20 minutes -- they should be sizzling and browning a bit on the bottoms. Use a metal flat-bottomed spatula and flip all of the potatoes over. Return the baking sheet to the oven and continue to roast until the bottoms are beginning to brown, about another 15 minutes.
Let them cool on the baking sheet and then serve as a side or snack.
Courtesy of https://cookingontheweekends.com/chile-lemon-roasted-purple-sweet-potato-fries/