Roasted Sweet Potato Wedges
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CATEGORIES
INGREDIENTS
  • 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
  1. Preheat oven to 425F.
  2. 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.
  3. Contributor: Cooking Light, September 1997
  4. Yield: 4 servings
RECIPE BACKSTORY
Contributor: Cooking Light, September 1997