Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy these baked sweet potato wedges for a quick and easy side dish that’s ready in just 40 minutes!
medium sweet potatoes (1 1/2 pounds), cut lengthwise into 1/2-inch wedges
tablespoons canola or soybean oil
Heat oven to 450º. Brush jelly roll pan, 15 1/2x10 1/2x1 inch, with canola or soybean oil.
Toss potatoes with 2 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread potatoes in single layer in pan.
Bake uncovered 25 to 30 minutes, turning occasionally, until potatoes are golden brown and tender when pierced with fork.
“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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.