Brown Sugar-Glazed Sweet Potato Wedges

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.

Yield: 12 servings (serving size: 2/3 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 19%
  • Fat: 3.9g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.7g
  • Carbohydrate: 36.1g
  • Fiber: 3g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 211mg
  • Calcium: 44mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Brown Sugar-Glazed Sweet Potato Wedges Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy