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. 

Yield: 4 servings (serving size: 6 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 13%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 20.9g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 158mg
  • Calcium: 22mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
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