A quick two-step process of microwave-steaming then roasting creates golden-brown sweet potato wedges that make for a versatile side dish or snack. (Cost for 4: $2.46)
3 medium sweet potatoes (about 2 pounds), each halved lengthwise
1/4 cup water
1 tablespoon canola oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain low-fat yogurt
2 teaspoons honey
Dash of vanilla extract
How to Make It
Place a large baking sheet in oven. Preheat oven to 450° (do not remove pan from oven).
Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent. Microwave at HIGH for 5 minutes. Drain water.
Cut each potato half lengthwise into 4 wedges.
Add oil to potatoes; toss to coat.
Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper. Bake at 450° for 18 minutes or until browned and tender.
Combine yogurt, honey, and vanilla, stirring well; serve sauce with potatoes.
3 Ways to Riff: • Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper. • Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese. • Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.