- 2 sweet potatoes (cut into wedges lengthwise)
- 2 tablespoon olive oil
- 1 teaspoon gochugaru (Korean red chili flakes, optional)
- salt to taste
- Toss the sweet potato wedges in the oil, chili flakes and salt to coat.
- Place the wedges, skin side down, on a baking sheet.
- Bake in a preheated 375F/190C oven until golden brown and tender, about 30 minutes.