- Calories 224
- Fat 4.1g
- Satfat 0.5g
- Monofat 2.3g
- Polyfat 1.1g
- Protein 4g
- Carbohydrate 44g
- Fiber 6g
- Cholesterol 1mg
- Iron 2mg
- Sodium 220mg
- Calcium 90mg
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.