Roasted Sweet Potato Wedges | Cooking Light
Ready in just 30 minutes, these golden-brown sweet potato wedges make a versatile side dish or snack. Learn our two-step process of speeding up this delicious dish without sacrificing any flavor at all.
Ingredients
3 medium sweet potatoes (about 2 pounds), each halved lengthwise
1/4 cup water
1 tablespoon canola oil
Cooking spray
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup plain low-fat yogurt
2 teaspoons honey
Dash of vanilla extract
Preparation
1. Place a large baking sheet in oven. Preheat oven to 450° (do not remove pan from oven).
2. Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent. Microwave at HIGH for 5 minutes. Drain water.
3. Cut each potato half lengthwise into 4 wedges.
4. Add oil to potatoes; toss to coat.
5. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper. Bake at 450° for 18 minutes or until browned and tender.
6. Combine yogurt, honey, and vanilla, stirring well; serve sauce with potatoes.
3 Ways to Riff: • Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper. • Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese. • Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.
YIELD: Serves 4 (serving size: 6 potato wedges and about 1 tablespoon sauce)
CAL 224; FAT 4.1g; CARB 44g; FIBER 6g; SODIUM 220mg
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