Roasted Sweet Potatoes with Garlic and Chile

• 1½ pounds garnet yams or other sweet potatoes, unpeeled, cut into ½-inch wedges
• 2 tablespoons olive oil

Kosher salt

• 1 teaspoon hot chili sauce (such as Crystal, Texas Pete, or Sriracha)
• 1 garlic clove, grated

1. Preheat oven to 425°. Toss yams with oil on a rimmed baking sheet and arrange in a single layer; season with ½ tsp. salt. Roast until tender and browned in spots, 35–40 minutes. Remove from oven; while still hot, toss potatoes with hot chili sauce and garlic. Season with salt.