Roasted Sweet Potato Wedges Recipes

Roasted Sweet Potato Wedges Recipes for Appetizers - How Foods Fight Cancer

MAKES 4 SERVINGS

Once you try this version of “fries,” you’ll be hooked! They’re loaded with cancer-fighting betacarotene,
and baking them eliminates any added fat.

2 medium sweet potatoes (unpeeled), washed and cut into wedges
1⁄4 teaspoon salt
1⁄4 teaspoon ground cumin
1⁄4 teaspoon garlic powder
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground black pepper



1. Preheat the oven to 450 degrees F. Lightly mist a baking sheet with
vegetable oil spray.

2. Combine the sweet potatoes, salt, cumin, garlic powder, cinnamon,
and black pepper in a zipper-lock plastic bag. Seal the bag and shake
it until the sweet potatoes are evenly coated.

3. Arrange the sweet potatoes in a single layer on the prepared baking
sheet. Bake for 10 minutes, turn the wedges over, and bake for 10
minutes longer, or until very tender.

4. Roasted Sweet Potato Wedges will be the crispiest when served soon
after roasting. Stored in a covered container in the refrigerator, leftover
Roasted Sweet Potato Wedges will keep for up to 3 days.


PER SERVING: 53 calories; 0.1 g fat; 0 g saturated fat; 2.1% calories from fat; 0 mg cholesterol;
1.2 g protein; 12.1 g total carbohydrate; 4.8 g sugar; 2 g fiber; 106 mg sodium; 24 mg calcium;
0.5 mg iron; 11.3 mg vitamin C; 6561 mcg beta-carotene; 0.4 mg vitamin E