If you prefer to explore the savory side of sweet potatoes, make these roasted sweet potato wedges for an easy and delicious fall dish. All it takes is a sprinkle of fresh rosemary and standard pantry spices to take these potatoes from overtly sweet to simple, salty-sweet perfection. Spread your potato wedges in a single layer rather than overcrowding them in the roasting pan to ensure they get nicely browned and crisp. Leave them in the oven a little longer for a satisfying crunch. Toasty on the outside and soft in the center, these oven roasted sweet potato wedges are a guaranteed way to get veggies on every family member’s plate.

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
6 mins
cook:
30 mins
total:
36 mins
Yield:
6 servings (serving size: 4 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • . Combine all ingredients in a large bowl; toss well. Arrange potatoes in a single layer in a roasting pan.

  • . Bake at 450° for 20 minutes. Gently stir potatoes, and bake an additional 10 minutes or until lightly browned and tender.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

129 calories; fat 4.5g; saturated fat 0.6g; protein 1.4g; carbohydrates 22.5g; cholesterol 0mg; iron 0.3mg; sodium 418mg; calories from fat 31%; fiber 2.8g; calcium 16mg.
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