- 2 x sweet potatoes , cut into wedges lengthwise
- 2 tbs olive oil
- 1 tsp gochugaru , Korean red chili flakes, optional
- 1 x salt
- 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.