2poundssweet potatoes (about 3 small sweet potatoes), cut into thin wedges - see note
2tablespoonsmelted coconut oil
1/2teaspoonChinese Five Spice Powder
1/4teaspoonsalt (more to taste)
Preheat oven to 450ºF. Line a baking sheet with foil.
In a large bowl (go big!), toss sweet potato wedges with coconut oil, five spice powder, salt, and smoked paprika.
Place sweet potato wedges in a single layer on the prepared baking sheet.
Bake for 30 minutes or until golden brown and crispy, flipping after 15 minutes.
To cut sweet potatoes into wedges, first cut sweet potato in half lengthwise. Cut each half into wedges by cutting into the center diagonally. Cut each potato into 10-12 wedges. You may peel them or scrub them well if you like the peelings on.
Keep an eye on them at the end, they can brown quickly (especially smaller ones)
I set the serving size at approximately a half of a sweet potato for a total of six servings, but, umm...yeah....good luck with that. They're irresistible.