- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Peel the skin off the sweet potatoes. Cut them in 3/4 by 1/4-inch wedges.
- Place the wedges on a baking sheet and toss with the oil. Spread out the wedges, making sure they don't overlap. Mix the rest of the ingredients and dust over the top of potatoes.
- Bake for 20 minutes, remove from oven, turn potatoes, and put back in oven and bake for another 15 minutes.
- Remove from oven, remove wedges from sheet tray, and let sit uncovered for 10 minutes. Then put back in oven for 3 minutes to reheat. Serve immediately.
