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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.