Recipe Details

Roasted Sweet Potato Wedges

  • Servings: 4
  • Ready In 45 minutes
  • 1/4 ts Ground cumin
  • 16 oz Sweet potatoes; (about 2)
  • 1/2 ts Curry powder
  • 1/4 ts Salt
  • 1/8 ts Pepper
  • 1 ts olive oil
  • 1/8 ts Ground cloves
Preheat oven to 425 degrees. 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 425 degrees for 25 minutes or until very tender. Yield: 4 servings (serving size: 6 wedges). CALORIES 101 (13% from fat) FAT 1.5g; PROTEIN 1.5g; CARB 20.9g; FIBER 2.7g; CHOL 0mg; IRON 0.7mg; SODIUM 158 mg; CALC 22mg. Recipe by: Cooking Light, September 1997, page 136 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller on Sep 08, 1997

Nutritional Facts

  • Serving Size 1 Serving (113g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 101
    Calories From Fat 4
  • % Daily Value
  • Total Fat 0g
    1%
  • Saturated Fat 0g
    0%
  • Trans Fat 0g
  • Cholesterol 0g
    0%
  • Sodium 62g
    2%
  • Total Carbohydrate 23g
    7%
  • Dietary Fiber 4g
    14%
  • Sugars 19g
  • Protein 2g
    3%