4 medium sweet potatoes (1 3/4 pounds)
4 teaspoons olive oil
1 teaspoon garlic powder
3/4 teaspoon sweet paprika
3/4 teaspoon dried rosemary
Preheat the oven to 425 degrees Fahrenheit. Lightly spray a baking sheet with oil.
Halve the sweet potatoes lengthwise, put them cut side down on a cutting board, and carefully cut each half into 3 equal lengthwise wedges. You will have 24 wedges.
In a large bowl, toss the sweet potato wedges with the olive oil, garlic powder, paprika, rosemary, and 1/2 teaspoon salt. Put the wedges on the prepared baking sheet, flesh side down.
Roast until tender and golden, about 20 minutes, flipping over once halfway through. Finish with 1/8 teaspoon salt and serve hot.
- Calories 215 (per serving 6 wedges)
- Fat 4.5 g
- Saturated Fat 0.5 g
- Cholesterol 0 mg
- Carbohydrates 41 g
- Fiber 6 g
- Protein 3 g
- Sugars 8 g
- Sodium 285 mg
Serves 4, makes 24 wedges
Recipe courtesy of The Skinnytaste Cookbook by Gina Homolka with Heather K. Jones, R.D.