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

These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside.

Kathryn Conrad
Recipe by Cooking Light October 2004

Gallery

Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 3 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

153 calories; calories from fat 2%; fat 0.4g; saturated fat 0.1g; mono fat 0g; poly fat 0.2g; protein 2.4g; carbohydrates 35.5g; fiber 2.3g; cholesterol 0mg; iron 0.9mg; sodium 166mg; calcium 31mg.
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