Blackened Chili-Garlic Sweet Potato Wedges

Ingredients

3 medium sweet potatoes (about 2 pounds)

1/4 cup extra-virgin olive oil

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 1/2 teaspoons kosher salt, plus additional for serving

1/4 teaspoon ground black pepper

Directions

Place one rack in the center of your oven and one in the upper third and preheat to 450°F. Line a rimmed baking sheet with parchment paper.

Scrub and dry the sweet potatoes (no need to peel). Cut each in half lengthwise. Cut each half lengthwise into 4 long spears of even size. Each spear should be about 3/4 inch to 1 inch wide. Place in the center of the prepared baking sheet.

Drizzle the oil over the top. In a small bowl, stir together the chili powder, garlic powder, onion powder, salt, and pepper. Sprinkle over the wedges and toss to coat as evenly as possible. Make sure each wedge gets a nice bath of oil and spices

Arrange the wedges into a single layer, being careful that they do not touch (if your pan is crowded, divide the wedges between two baking sheets and bake in the upper and lower thirds of the oven instead).

Bake on the center rack for 15 minutes, then flip with a spatula. Return the pan to the oven and bake for another 5 to 10 minutes, until tender when pierced with a fork.

Turn the oven to broil. Broil the sweet potatoes on the upper rack for 2 to 3 minutes, until they are crisped at the edges to your liking. The spices will turn very dark (don't worry-they are not burned). Immediately sprinkle with a pinch of additional salt and chives (if using).