Roasted Sweet Potato Wedges Five Ways

A tasty side dish to serve with ham and two of the recipes are Weight Watcher’s and the third is from Taste of Home.

Roasted Sweet Potato Wedges

  • 2 sweet potatoes, washed and patted dry
  • 1-2 tbsp. olive oil
  • salt and pepper to taste
  • 1/4 tsp. dried rosemary, crushed
  • 2 tbsp. Parmesan cheese
  • rosemary sprig for garnish

Preheat oven to 425°F.  Cut each potato into 8 lengthwise wedges  and combine with olive oil, salt and rosemary.  Roast on a baking sheet for 15 minutes, turn and roast another 20 minutes or until tender.  Remove and sprinkle with Parmesan cheese and garnish with rosemary.

4 wedges per serving = 4 points

WW Sweet Potatoes

Another recent recipe for sweet potato “fries” but with a points value of 6 per 1 cup serving.  This is one of the Power Foods and has a points value of 4.

  • 2 lbs. sweet potatoes, halved and cut into 1/2-inch wedges
  • 1 tbsp. olive oil
  • salt and pepper to taste

Preheat your oven to 425°F.  Combine above ingredients and arrange potatoes in a single layer on a nonstick baking sheet.  Bake, turning once, until browned and crisp, about 35 minutes.

A third recipe I just found 2-20-13 in a Taste of Home magazine sounds great that has a chili mayo sauce:

Sweet Potato Wedges with a Chili Mayo Sauce

  • 6 small sweet potatoes peeled and cut into wedges
  • 2 tbsp. olive oil
  • 2-3 tbsp. Cajun seasoning
  • 1 cup mayonnaise
  • 4 tsp. fresh lemon juice
  • 2 tsp. chili powder
  • 2 tsp. Dijon mustard

Preheat the oven to 400°F.  Place wedges in a bowl, add olive oil and Cajun seasoning; toss.  Roast for 30 to 45 minutes or until tender, turning once or twice.

In a small bowl combine the mayo, lemon juice, chili powder and Dijon; serve  with the potatoes.

DSC_5759

Balsamic Roasted Sweet Potatoes

I just love balsamic vinegar and then with the addition of blue cheese and walnuts – yum!

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2-3 tbsp. brown sugar
  • 4 sweet potatoes, cut into 8 wedges
  • 1/2 cup toasted and chopped walnuts
  • 1/4 cup crumbled blue cheese

Preheat oven to 400° F and line a baking sheet with foil.  Combine, the vinegar, oil and sugar and add the potato wedges, mixing gently.  Season with salt and pepper if desired.

Roast wedges, turning halfway through until fork -tender, about 30 minutes or so.  Garnish the wedges with nuts and cheese.

DSC_4736 DSC_4737

 

Garlic and Herb Sweet Potato Fries

  • sweet potatoes, peeled and cut into wedges
  • enough olive oil to barely coat the potatoes
  • garlic cloves, minced
  • fresh thyme leaves
  • a dash or two of red chili pepper flakes (depending on how much you are making)
  • fresh parsley, minced
  • salt and pepper to taste

Preheat the oven to 400°F.  Prepare the potatoes and place on a foil lined baking sheet.  Cook for 30 to 45 minutes or until done.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s