Roasted Sweet Potato Wedges
The natural carmelized flavor of the
sweet potato makes this easy dish a favorite.
2 1/2 pounds
(1200 g) sweet potatoes
2 teaspoons (10 ml) olive oil
Butter-flavored cooking spray
Preheat oven to 425°F. Line a heavy baking sheet with aluminum foil.
Peel the potatoes and cut into similar sized wedges, about 16 wedges per
Toss potato wedges with oil and arrange the potatoes in a single layer
on the prepared baking sheet. Spray lightly with cooking spray and roast
until browned and tender when pierced with a fork, about 30 minutes. Turn
if desired for more even browning. Serve immediately.
Per Serving: 156 Calories;
2g Fat (10.8% calories from fat); trace Saturated Fat; 2g Protein; 33g
Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges:
2 Grain(Starch); 1/2 Fat.
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