Oven-Roasted Sweet Potato Wedges

Be sure your sweet potatoes are spread in a single layer in the roasting pan. This insures that the potatoes get nicely browned and do not steam.

Yield: 6 servings (serving size: 4 wedges)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 129
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Protein: 1.4g
  • Carbohydrate: 22.5g
  • Cholesterol: 0mg
  • Iron: 0.3mg
  • Sodium: 418mg
  • Calories from fat: 31%
  • Fiber: 2.8g
  • Calcium: 16mg

Ingredients

  • 4 medium sweet potatoes (about 2 1/2 pounds), each cut into 6 wedges
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon garlic powder

Preparation

  1. Preheat oven to 450°.
  2. . Combine all ingredients in a large bowl; toss well. Arrange potatoes in a single layer in a roasting pan.
  3. . Bake at 450° for 20 minutes. Gently stir potatoes, and bake an additional 10 minutes or until lightly browned and tender.
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