Roasted Sweet Potatoes
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Photo: Jennifer Causey; Styling: Claire Spollen
Serves 4 (serving size: about 4 wedges)
Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.
- 2 (8-ounce) sweet potatoes, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 3 tablespoons almonds, finely chopped
- 3/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- Calories 169
- Fat 6.7g
- Satfat 0.7g
- Monofat 4.5g
- Polyfat 1.2g
- Protein 3g
- Carbohydrate 25g
- Fiber 4g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 242mg
- Calcium 38mg
How to Make It
Preheat oven to 400°.
Cut potatoes lengthwise into 1/2-inch wedges. Combine potatoes, oil, and sugar; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with almonds, salt, and pepper. Bake at 400° for 35 minutes or until tender and browned.