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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.

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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.

Servings
8

Ingredients

  • 3 1/2 lb. sweet potatoes
  • 3 Tbs. olive oil
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. low-sodium soy sauce
  • 1 heaping Tbs. chopped fresh rosemary

Preparation

Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.

Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.

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.

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
  • Carbohydrate Content 25 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 75 mg
  • Sugar Content 10 g