A quick two-step process of microwave-steaming then roasting creates golden-brown sweet potato wedges that make for a versatile side dish or snack. (Cost for 4: $2.46)

Hunter Lewis
Recipe by Cooking Light March 2015

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Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4 (serving size: 6 potato wedges and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large baking sheet in oven. Preheat oven to 450° (do not remove pan from oven).

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  • 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.

Nutrition Facts

224 calories; fat 4.1g; saturated fat 0.5g; mono fat 2.3g; poly fat 1.1g; protein 4g; carbohydrates 44g; fiber 6g; cholesterol 1mg; iron 2mg; sodium 220mg; calcium 90mg.
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