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Brown Sugar-Glazed Sweet Potato Wedges

Becky Luigart-Stayner; Melanie J. Clarke
Yield 12 servings (serving size: 2/3 cup)
Make this tasty brown sugar-glazed sweet potato side dish up to two days ahead, and store, covered, in the refrigerator. Reheat at 350°, covered, for 20 minutes or until heated through; if desired, finish the dish under the broiler to recrisp the edges of the sweet potato.

Ingredients

  • 1/4 cup unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 (3-inch) cinnamon stick
  • 4 pounds sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
  • Cooking spray

Nutrition Information

  • calories 182
  • caloriesfromfat 19 %
  • fat 3.9 g
  • satfat 2.4 g
  • monofat 1.1 g
  • polyfat 0.2 g
  • protein 1.7 g
  • carbohydrate 36.1 g
  • fiber 3 g
  • cholesterol 10 mg
  • iron 0.8 mg
  • sodium 211 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 400°.

  2. Melt butter in a medium saucepan over medium heat. Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently. Discard cinnamon stick. Combine sugar mixture and potato wedges in a large bowl; toss well to coat. Arrange potato mixture on a large jelly-roll pan coated with cooking spray. Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.