Rosemary Sweet Potato Wedges

 

Skip the home fries and try these sweet potato wedges instead. Baked in the oven, they are packed with beta-carotene and are lower in fat than a fried potato–but still have a satisfyingly crisp skin.
              

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Serves: 4 Prep:  10min |Cook: 22min |Total: 32min

INGREDIENTS

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
  • 3 medium sweet potatoes
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

1. Preheat the oven to 450°F.

2. In a small saucepan, melt the butter with the oil over medium heat. Stir in the rosemary.

3. Cut the sweet potatoes lengthwise into 1 1/2-inch-thick wedges and place in a large bowl. Season with the salt and pepper, and drizzle with the rosemary mixture. Toss gently.

4. Arrange the wedges on a large baking sheet in a single layer so they don’t touch. Bake in the upper third of the oven for 20 minutes, turning once, or until softened and lightly browned. Season again with salt and pepper, and carefully remove from the sheet (the wedges are relatively fragile after cooking).

 

Nutritional Facts per serving

CALORIES

195.4 CAL

FAT

12.6 G

SATURATED FAT

4.6 G

CHOLESTEROL

15.3 MG

SODIUM

636.1 MG

CARBOHYDRATES

19.8 G

TOTAL SUGARS

4.1 G

DIETARY FIBER

3 G

PROTEIN

1.6 G