Spicy Sweet Potato Wedges

Becky Luigart-Stayner; Jan Gautro

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

Yield: 8 servings (serving size: 3 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 2%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 35.5g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 166mg
  • Calcium: 31mg

Ingredients

  • 6 medium sweet potatoes (about 2 1/4 pounds)
  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon black pepper

Preparation

  1. Preheat oven to 500°.
  2. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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