Roasted Sweet Potato Wedges

Vegetable Side Dish - Side Dish

Roasted sweet potato wedges are a quick, simple, one-serving dish, great for college students!

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 1

Yield: 1 serving

Roasted Sweet Potato Wedges

Ingredients

1 medium sweet potato

1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon minced fresh rosemary

¼ teaspoon kosher salt

1 pinch freshly ground black pepper to taste

Side Dish

Directions

Step 1

Position a rack in the upper third of the oven and preheat to 450 degrees F (230 degrees C).

Step 2

Mix together olive oil garlic and rosemary in a small bowl.

Step 3

Cut sweet potato lengthwise into 1 1/2-inch thick wedges; place in a large bowl. Season with salt and pepper and drizzle with oil mixture; toss gently to coat. Arrange wedges on a large baking sheet in a single layer so they are not touching.

Step 4

Bake in the preheated oven turning once until potatoes are softened and lightly browned about 20 minutes. Carefully remove from the baking sheet.

Nutritional Information

Roasted Sweet Potato Wedges

Servings Per Recipe:1

Calories: 322

% Daily Value *

Protein: 3.9g 8%

Carbohydrates: 47.4g 15%

Dietary Fiber: 7.2g 29%

Sugars: 9.5g

Fat: 13.7g 21%

Saturated Fat: 1.9g 10%

Vitamin A Iu: 32224.3IU 645%

Niacin Equivalents: 2.5mg 19%

Vitamin B6: 0.5mg 32%

Vitamin C: 6.7mg 11%

Folate: 25.8mcg 6%

Calcium: 79.5mg 8%

Iron: 1.8mg 10%

Magnesium: 59.9mg 21%

Potassium: 792.7mg 22%

Sodium: 606.2mg 24%

Thiamin: 0.2mg 16%

Calories From Fat: 123.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.