Roasted Sweet Potato Wedges

Toss peeled sweet potato wedges with olive oil, curry powder, salt, ground cumin, ground cloves, and pepper and roast for a spicy-sweet side dish that pairs especially well with pork. 


4 servings (serving size: 6 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 13 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.5 g
Carbohydrate 20.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 158 mg
Calcium 22 mg


2 (8-ounce) peeled sweet potatoes
1 teaspoon olive oil
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon pepper


Preheat oven to 425°.

Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.

September 1997
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