Spicy Sweet Potato Wedges

Spicy Sweet Potato Wedges Becky Luigart-Stayner; Jan Gautro


  • 6 medium sweet potatoes (about 2 1/4 pounds)
  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon black pepper


  1. Preheat oven to 500°.

  2. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt, and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500° for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown.

  • :

  • These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just as the sugar-and-spice coating begins to caramelize and brown the outside. These peppery sweet potatoes complement a variety of roasted meats, and just one serving supplies all your daily vitamin A and one-third of your daily vitamin C. Baking them at high heat ensures a soft interior and slightly crisp and caramelized exterior without all the added fat of frying. Leave the skins on for added fiber.
  • Yield: 8 servings (serving size: 3 wedges)

Nutritional Information

Calories per serving: 153
Caloriesfromfat per serving: 2%
Fat per serving: 0.4g
Saturated fat per serving: 0.1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.2g
Protein per serving: 2.4g
Carbohydrate per serving: 35.5g
Fiber per serving: 2.3g
Cholesterol per serving: 0.0mg
Iron per serving: 0.9mg
Sodium per serving: 166mg
Calcium per serving: 31mg