What's Thanksgiving dinner without sweet potatoes??? Here's an easy-peasy (and delicious!) change from those casseroles. Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder.
You'll sometimes see it called pimenton, smoked pimenton, Spanish paprika, or any variation of those names. You can always recognize this spice by its deep red color and powerful smoky aroma.
Most sweet potatoes are huge, so figure 1/2 potato (or even 1/4) per person. I prefer the way the wedges look, so I cut them in quarters. This recipe is for 8 or 16, depending on what else you plan to serve.