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Oven-Roasted Sweet-Potato Wedges

Leigh Beisch
Yield serves 4 (serving size: 1 cup)

Ingredients

  • 3 small sweet potatoes (about 2 pounds)
  • 1 1/2 tablespoons garlic-flavored olive oil
  • 1/2 teaspoon dry mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt

Nutrition Information

  • calories 189
  • caloriesfromfat 25 %
  • fat 5 g
  • satfat 0.7 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 34 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 307 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 450°.

  2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

  3. Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.