Roasted Sweet Potatoes

Cooking Light
Roasted Sweet Potatoes Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.

Serves 4 (serving size: about 4 wedges)


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2 (8-ounce) sweet potatoes, unpeeled
1 tablespoon olive oil
1 tablespoon brown sugar
3 tablespoons almonds, finely chopped
3/8 teaspoon kosher salt
1/8 teaspoon ground red pepper


Hands-on: 5 Minutes
Total: 40 Minutes

1. Preheat oven to 400°.

2. Cut potatoes lengthwise into 1/2-inch wedges. Combine potatoes, oil, and sugar; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with almonds, salt, and pepper. Bake at 400° for 35 minutes or until tender and browned.

Created date

September 2015

Nutritional Information

Calories 169
Fat 6.7 g
Satfat 0.7 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 3 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 242 mg
Calcium 38 mg