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Sweet Potato Wedges with Rosemary

The soy gives the potatoes a nice color, and the chili powder provides a little kick.  These are best hot. To serve as a side dish, divide the potatoes into 8 portions, and garnish with fresh rosemary.

Ingredients: 

Ingredients: 

Ingredient Line: 
3 ½ lb. sweet potatoes
Ingredient Line: 
3 Tbs. olive oil
Ingredient Line: 
1 ½ tsp. chili powder
Ingredient Line: 
1 ½ tsp. low-sodium soy sauce
Ingredient Line: 
1 heaping Tbs. chopped fresh rosemary

Instructions: 

  1. Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
  2. Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
  3. Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat. Arrange skin side down in one layer in baking pans. Sprinkle with salt.
  4. Roast 12 minutes. Turn slices, and  roast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.

 

Nutrition Information: 

Calories: 
160
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
75 mg
Fiber: 
4 g
Sugar: 
10 g
Yield: 
Makes 8 dinner servings, 6 dozen appetizers

Comments on this Recipe

We adore this recipe. One of our favorite snacks. Dried rosemary works fine in the winter. We use garlic salt instead of plain salt.