Oven-Roasted Sweet-Potato Wedges

sweet-potato-wedges Leigh Beisch


  • 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


  1. Preheat oven to 450°.

  2. Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.

  3. 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.

    When you’re frantically searching for healthy side dishes, remember that sweet potatoes are in season during November and December. Loaded with vitamin A, sweet potatoes pack more than double the fiber of regular potatoes.
  • Yield: serves 4 (serving size: 1 cup)

Nutritional Information

Calories per serving: 189
Caloriesfromfat per serving: 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
Carbohydrate per serving: 34g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 307mg
Calcium per serving: 41mg