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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Brown Sugar-Glazed Sweet Potato Wedges

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.

Cooking Light NOVEMBER 2004

  • Yield: 12 servings (serving size: 2/3 cup)

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

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.

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
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Brown Sugar-Glazed Sweet Potato Wedges recipe

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