Roasted Sweet Potato Wedges
Once you try this version of “fries,” you’ll be hooked! They’re loaded with cancer-fighting betacarotene, and baking them eliminates any added fat.
2-3 medium sweet potatoes (unpeeled), washed and cut into 1/4-1/2 inch wedges
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
PER SERVING: 53 calories; 0.1 g fat; 0 g saturated fat; 2.1% calories from fat; 0 mg cholesterol; 1.2 g protein; 12.1 g total carbohydrate; 4.8 g sugar; 2 g fiber; 106 mg sodium; 24 mg calcium; 0.5 mg iron; 11.3 mg vitamin C; 6561 mcg beta-carotene; 0.4 mg vitamin E
Preheat the oven to 450 degrees F. Lightly mist a baking sheet with vegetable oil spray.
Combine the sweet potatoes, salt, cumin, garlic powder, cinnamon, and black pepper in a zipper-lock plastic bag. Seal the bag and shake it until the sweet potatoes are evenly coated.
Arrange the sweet potatoes in a single layer on the prepared baking sheet. Bake for 10 minutes, turn the wedges over, and bake for 10 minutes longer, or until very tender.
Roasted Sweet Potato Wedges will be the crispiest when served soon after roasting. Stored in a covered container in the refrigerator, leftover Roasted Sweet Potato Wedges will keep for up to 3 days.
Dip Roasted Sweet Potato Wedges in Simple Brown Gravy.
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