Recipes
ROASTED SWEET POTATO WEDGES
Roasted Sweet Potato Wedges
Contributor: Cooking Light, September 1997
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PrintINGREDIENTS
- Servings: 4
- 2 (8-ounce) peeled sweet potatoes (I do not peel)
- 1 teaspoon olive oil
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 1/8 teaspoon pepper
DIRECTIONS
Preheat oven to 425F.
Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425F for 25 minutes or until very tender.
Contributor: Cooking Light, September 1997
Yield: 4 servings
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