Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Toss peeled sweet potato wedges with olive oil, curry powder, salt, ground cumin, ground cloves, and pepper and roast for a spicy-sweet side dish that pairs especially well with pork. 

Recipe by Cooking Light September 1997

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Yield:
4 servings (serving size: 6 wedges)
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Ingredients

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Directions

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  • Preheat oven to 425°.

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  • Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.

Nutrition Facts

101 calories; calories from fat 13%; fat 1.5g; saturated fat 0.2g; mono fat 0.9g; poly fat 0.2g; protein 1.5g; carbohydrates 20.9g; fiber 2.7g; iron 0.7mg; sodium 158mg; calcium 22mg.
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