October 29

Oven-Roasted Sweet Potato Wedges


If you know someone who says healthy food is gross, give them a plate of these and you’ll certainly prove them wrong. The sweet potatoes are perfectly seasoned and slightly crisp on the outside.

Good to know: One baked, medium-sized sweet potato (cupped handful) contains…

  • 438% of your daily value of vitamin A (a white potato contains 1%)
  • 37% of vitamin C
  • 542% of potassium

All this at just 105 calories!

What’s more, they also deliver 4 grams of dietary fiber—16% of the daily value — and absolutely zip in terms of fat.



  • 3lbs sweet potatoes
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 rosemary powder (or 2 teaspoons chopped fresh)
  • Kosher salt and pepper, to taste



[Let’s talk about crispiness first. I soaked the potatoes for about 15 minutes before baking them. I read that this is supposed to help them crisp up when baked, and it did. They’re not super crunchy but they do have a crisp edge and a soft middle. I liked them just like that. I’ve baked them without soaking and they were much more soggy. So, don’t skip the soaking, unless you want limp potato wedges.]

  1. Wash and cut potatoes into wedges. Place in a bowl and fill with water le viagra en france. Let soak for about 15 minutes. Drain and pat dry
  2. Preheat oven to 425°.
  3. Peel sweet potatoes; cut each potato lengthwise into 8 wedges.
  4. In a large freezer sized zip-lock bag, combine the potatoes and all other ingredients. Shake and massage the potatoes until all look evenly coated. Make sure they don’t touch each other as they’ll steam and get mushy instead of crisping up.
  5. Arrange potatoes in a single layer on a baking sheet.
  6. Bake potatoes at 425° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

Yield: serves 4 (serving size: 1 cup)


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Mike Montefusco

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