Photo by Scott Phillips

The holidays will be here before you know it (count down with us -- and get some great gift ideas! -- on our 100 Days of Holiday page), but while you're packing up those swimsuits and sandals in preparation for the coats and scarves of winter, don't forget to stop and appreciate the change of season that's right outside your window! And what better time to adorn your table with beautiful autumn-colored food, like pumpkins, squash, and sweet potatoes? Yesterday for lunch, I had roasted butternut squash with wilted spinach and blue cheese, and this recipe for spiced sweet potato fries, which I make all the time, is another perfect way of celebrating the gorgeous colors and flavors of fall. Plus, it's so simple and healthy!

Ingredients
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon light brown sugar
1/2 teaspoon ground cumin
2 pounds sweet potatoes, sliced into 1-inch-wide wedges
2 tablespoons olive oil

Directions
Preheat the oven to 425˚F. In a small bowl, toss together the chili powder, paprika, garlic powder, salt, brown sugar, and cumin. In a large bowl toss the potatoes with the oil, then with the spice mix until evenly coated. Transfer the potatoes to a large baking sheet and roast, flipping occasionally, until tender, browned, and crisped in places, about 25 minutes. Serve immediately.

Excerpted from 150 Things to Make with Roast Chicken by Tony Rosenfeld with permission from The Taunton Press, 2007. Photography by Scott Phillips.

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-- Sara Hennessey

See More: Food & Recipes , Healthy Eating , Recipes , Dinner