Spicy Sweet Potato Wedges
Photography: Becky Luigart-Stayner; Jan Gautro; 
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.
| Servings:8 servings (serving size: 3 wedges) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 6 medium sweet potatoes (about 2 1/4 pounds)
- Cooking spray
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon black pepper
Amount Per
Serving
- sodium:166 mg
- iron:0.9 mg
- protein:2.4 g
- mono fat:0.0 g
- fiber:2.3 g
- fat:0.4 g
- carbohydrate:35.5 g
- cholesterol:0.0 mg
- calories:153
- saturated fat:0.1 g
- calcium:31 mg
- poly fat:0.2 g
- calories from fat:2 %
directions
Preheat oven to 500°.
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.
