Two-Tone Roasted Potatoes

We like this recipe with a mixture of sweet potatoes and baking potatoes, but you can make it with just one or the other.

Yield: 8 servings (serving size: 6 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 13%
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.3g
  • Carbohydrate: 42.5g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 241mg
  • Calcium: 30mg

Ingredients

  • 1 teaspoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 garlic clove, minced, or 1/2 teaspoon bottled minced garlic
  • 3 small sweet potatoes (about 1 1/2 pounds), each cut lengthwise into 8 wedges
  • 3 small baking potatoes (about 1 1/2 pounds), each cut lengthwise into 8 wedges

Preparation

  1. Preheat oven to 450°.
  2. Combine first 7 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450° for 35 minutes or until tender.
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