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Prep 10min
Total40min
Servings4
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Ingredients
4
medium sweet potatoes (1 1/2 pounds), cut lengthwise into 1/2-inch wedges
2
tablespoons canola or soybean oil
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
Heat oven to 450°. Brush jelly roll pan, 15 1/2x10 1/2x1 inch, with canola or soybean oil.
2
Toss potatoes with 2 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread potatoes in single layer in pan.
3
Bake uncovered 25 to 30 minutes, turning occasionally, until potatoes are golden brown and tender when pierced with fork.
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“These are so easy to make, have none of the negatives of frying and are so much better for you than regular potatoes!” Ken B.
These oven-fried sweet potato wedges are loaded with vitamin A and good amounts of potassium and calcium. August to October is the best time to buy sweet potatoes because they are at their peak and are the most moist.
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