Oven-Roasted Sweet-Potato Wedges
- Yield: serves 4 (serving size: 1 cup)
Ingredients
- 3 small sweet potatoes (about 2 pounds)
- 1 1/2 tablespoons garlic-flavored olive oil
- 1/2 teaspoon dry mustard
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
Preparation
Preheat oven to 450°.
Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.
Nutritional Information
Calories per serving: | 189 |
---|---|
Calories from fat: | 25% |
Fat per serving: | 5g |
Saturated fat per serving: | 0.7g |
Monounsaturated fat per serving: | 3.7g |
Polyunsaturated fat per serving: | 0.5g |
Protein per serving: | 3g |
Carbohydrates per serving: | 34g |
Fiber per serving: | 4g |
Cholesterol per serving: | 0.0mg |
Iron per serving: | 1mg |
Sodium per serving: | 307mg |
Calcium per serving: | 41mg |
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