Curried Sweet Potato Wedges
These are a delicious side dish. I usually bake them alongside chicken in the oven and they come out so, so good. I've used this recipe on regular potatoes and that, too, is yummy. Enjoy!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon olive oil
- 2 teaspoons curry powder
- 1 pinch cayenne
- 2 lbs sweet potatoes scrubbed
- 1/2 teaspoon salt (i use a little more)
- Carbohydrate 45.8807210773614 g
- Cholesterol 0 mg
- Fat 1.02337501106934 g
- Fiber 6.93681561556866 g
- Protein 3.61439642978501 g
- Saturated Fat 0.168905078165045 g
- Serving Size 1 1 -6 serving(s) (228g)
- Sodium 124.939846671618 mg
- Sugar 38.9439054617927 g
- Trans Fat 0.0753716705750097 g
- Calories 204 calories
1. Preheat oven to 450. Halve the sweet potatoes and cut ech piece lengthwise into quarters. If they are big, cut each piece into thirds. 2. Toss with the oil, curry powder, salt, and cayenne in a large bowl. 3. Arrange in a single layer on a large nonstick baking sheet. Bake, turning once, until browned and crisp, about 35-40 minutes.
