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.

Kathryn Conrad

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Read the full recipe after the video.

Recipe Summary

Yield:
8 servings (serving size: 3 wedges)
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Ingredients

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Directions

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  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

153 calories; calories from fat 2%; fat 0.4g; saturated fat 0.1g; mono fatg; poly fat 0.2g; protein 2.4g; carbohydrates 35.5g; fiber 2.3g; cholesterolmg; iron 0.9mg; sodium 166mg; calcium 31mg.