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Roasted Sweet Potatoes

DelectablePlanet's picture
Once you try this version of “fries,” you’ll be hooked! They’re loaded with cancer-fighting betacarotene, and baking them eliminates any added fat
Ingredients
  Sweet potatoes 3 Medium, washed and cut into 1/2 inch wedges (Unpeeled Ones)
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
Directions

Preheat the oven to 450 degrees F. Lightly mist a baking sheet with vegetable oil spray.

Combine the sweet potatoes, salt, cumin, garlic powder, cinnamon, and black pepper in a zipper-lock plastic bag. Seal the bag and shake it until the sweet potatoes are evenly coated.

Arrange the sweet potatoes in a single layer on the prepared baking sheet. Bake for 10 minutes, turn the wedges over, and bake for 10 minutes longer, or until very tender.

Roasted Sweet Potato Wedges will be the crispiest when served soon after roasting. Stored in a covered container in the refrigerator, leftover Roasted Sweet Potato Wedges will keep for up to 3 days.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Roasted
Restriction: 
Vegetarian
Ingredient: 
Potato, Vegetable
Interest: 
Healthy
Sweet potatoes are loved by all! A vegetable that is high in nutrition and delicious however it is prepared. In this video, Katherine shows you how to prepare sweet potato wedges. A simple recipe that involves a lot of flavoring. Try it out and enjoy!

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