• 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

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

Contributor: Cooking Light, September 1997