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Sweet Potato Wedges

  • Prep 10 min
  • Total 40 min
  • Servings 4

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! MORE + LESS -

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

Steps

Hide Images
  • 1
    Heat oven to 450º. 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.

Expert Tips

  • “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

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
540mg
15%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
14%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
340%
340%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
2%
2%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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