Roasted sweet potato wedges

4 Servings

Ingredients

Quantity Ingredient
16 ounces Sweet potatoes (about 2); peeled
1 teaspoon Olive oil
½ teaspoon Curry powder
¼ teaspoon Salt
¼ teaspoon Ground cumin
⅛ teaspoon Ground cloves
⅛ teaspoon Pepper

Directions

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 <schuller@...> on Sep 08, 1997

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