Roasted Sweet Potato Wedges
Serves 6-8|
Hands-On Time:
|
Total Time:
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 1/4 teaspoon ground nutmeg
- kosher salt and pepper
- 4 pounds small sweet potatoes, each peeled and cut into 8 wedges
- 8 sprigs thyme
Directions
- Heat oven to 400° F.
- In a large bowl, combine the oil, sugar, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the sweet potato wedges and toss to coat.
- Transfer to a large rimmed baking sheet and arrange in a single layer. Scatter the thyme over the top and roast, turning once, until the edges are dark brown and the wedges are crisp, about 1 hour.
Nutritional Information
- Per Serving
- Calories 279
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 407mg
- Protein 5g
- Carbohydrate 56g
- Sugar 22g
- Fiber 8g
- Iron 2mg
- Calcium 97mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The sweet potatoes can be cut and seasoned up to 2 hours before cooking.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
