INGREDIENTS
cooking spray
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
Kosher salt

DIRECTIONS
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.

NUTRITION

  • 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.