Roasted Sweet Potatoes

1 Review
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Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
5 Mins
Total Time
40 Mins
Yield
Serves 4 (serving size: about 4 wedges)
By Adam Hickman
November 2015
RECIPE BY Cooking Light

Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.

Ingredients

  • 2 (8-ounce) sweet potatoes, unpeeled
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 3 tablespoons almonds, finely chopped
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper

Nutritional Information

  • Calories 169
  • Fat 6.7g
  • Satfat 0.7g
  • Monofat 4.5g
  • Polyfat 1.2g
  • Protein 3g
  • Carbohydrate 25g
  • Fiber 4g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 242mg
  • Calcium 38mg

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cut potatoes lengthwise into 1/2-inch wedges. Combine potatoes, oil, and sugar; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with almonds, salt, and pepper. Bake at 400° for 35 minutes or until tender and browned.

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Ratings & Reviews

delish!

John
December 23, 2015
These were spectacular! Making them for the second time.

Easy side dish for Thanksgiving.

Nescett
November 16, 2015
Cutting the potatoes was the hardest part of this recipe.  They turned out very good but nothing spectacular.  I will be doing them again.  I did not have almonds so used pecans.  I also used Splenda  Brown Sugar Blend rather than pure brown sugar.
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