Brown Sugar-Glazed Sweet Potato Wedges

Brown Sugar-Glazed Sweet Potato Wedges Recipe
Becky Luigart-Stayner; Melanie J. Clarke
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.


12 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

Diane Morgan,

Cooking Light

November 2004
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