- 2 lb. sweet potatoes, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 red chile, thinly sliced
- Kosher salt
- 1 vanilla bean
Preheat the oven to 400 degrees. In a large bowl, toss potatoes, oil, chili and ½ teaspoon salt. Cut vanilla bean lengthwise in half and scrape seeds into potatoes. Toss.
Transfer to a large rimmed baking sheet and roast until potatoes are tender 25-30 minutes.
DO AHEAD: Bake sweet potatoes with salt for 25 minutes at 400 degrees. Cool and store in refrigerator in single later in airtight container. When ready to serve, toss baked sweet potatoes with vanilla and chile and baked at 400 degrees for ten minutes or until warmed through and serve.