Spicy Sweet Potato Wedges
Becky Luigart-Stayner; Jan Gautro
Ingredients
- 6中红薯(约2 1 /4 pounds)
- Cooking spray
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon black pepper
Preparation
Preheat oven to 500°.
Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.
- :
- Yield:8 servings (serving size: 3 wedges)
These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside. These peppery sweet potatoes complement a variety of roasted meats, and just one serving supplies all your daily vitamin A and one-third of your daily vitamin C. Baking them at high heat ensures a soft interior and slightly crisp and caramelized exterior without all the added fat of frying. Leave the skins on for added fiber.
Nutritional Information
| Calories per serving: | 153 |
|---|---|
| Caloriesfromfat per serving: | 2% |
| Fat per serving: | 0.4g |
| Saturated fat per serving: | 0.1g |
| Monounsaturated fat per serving: | 0.0g |
| Polyunsaturated fat per serving: | 0.2g |
| Protein per serving: | 2.4g |
| Carbohydrate per serving: | 35.5g |
| Fiber per serving: | 2.3g |
| Cholesterol per serving: | 0.0mg |
| Iron per serving: | 0.9mg |
| Sodium per serving: | 166mg |
| Calcium per serving: | 31mg |