Preheat oven to 425 degrees F. Cut 1 to 2 medium sweet potatoes (3/4 pound) lengthwise into 8 wedges each. On a large parchment-lined rimmed baking sheet, toss potatoes with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoon sugar, 1/2 teaspoon chili powder, 1/2 teaspoon coarse salt, and 1/8 teaspoon freshly ground pepper until coated. Arrange wedges cut-sides down. Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, and serve.
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