3 tbsp (45 ml) olive oil

1 tsp (5 ml) chili powder

1 tsp (5 ml) brown sugar

1/4 tsp (1 ml) salt

1 pinch ground cinnamon

1 pinch cayenne pepper

1 1/2 lb (675 g) sweet potatoes, peeled and cut into 1/2-inch (1 cm) thick matchsticks

Plain yogurt (optional)

In a large bowl, combine 1 tbsp (15 ml) of the olive oil with the chili powder, brown sugar, salt, cinnamon and cayenne pepper. Add the potatoes and toss to coat.

In a large non-stick skillet over medium-high heat, cook half the sweet potatoes in 1 tbsp (15 ml) of the oil for about 3 minutes on each side, or until well roasted. Repeat with the remaining ingredients.

If desired, serve the potato fingers with plain yogurt.

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