Preheat oven to 425°. Cut each potato lengthwise into 8 wedges. (I peeled mine, but the original directions did not indicate this).

Line a large rimmed baking sheet with parchment paper.

Toss potatoes with oil, sugar, chili powder, salt, and ground pepper, until coated.

Place sweet potatoes, cut sides down, on baking sheet.

Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.