Sweet Potato Wedges

Sweet potatoes are like the super food for health.  They are one of the few carbs that are permitted in the current no-carb / low-carb diet craze.  But what I really like about them is their high nutritional content mixed with their natural sweetness, which appeals to my ever growing sweet tooth and makes me feel like I am eating a healthy candy!!

Here's a high level overview of some of the nutritional benefits I discovered while researching sweet potatoes:

·         Excellent source of Vitamin A

·         High in Vitamin C

·         Good source of Manganese

·         High in Vitamin B6

·         High in Fibre - double that of regular potatoes!

·         Source of Iron

·         Contain Vitamin D

·         Source of Potassium 

Barefoot Contessa has a great recipe in her Back to Basics cookbook and my friend kicked it up a notch by adding a little cayenne pepper.  The former is reminiscent of my in-laws holiday tradition of frying sweet potato slices in butter and brown sugar until crispy and sticky.  This version is a little healthier as the sweet potatoes are baked instead of pan-fried and use olive oil instead of butter.  Gwyneth Paltrow also has her own take, in her My Father's Daughter cookbook, which relies on maple syrup and orange for the sweetness and cinnamon, cloves and star anise for some extra zing. 

Enjoy! 

Sweet Potato Wedges

Serves 2

Preparation Time – 10 Minutes
Cooking Time – 20 to 30 Minutes

Ingredients

·         1 Sweet Potato

·         Olive Oil

·         Salt

·         Freshly Ground Black Pepper

·         Brown Sugar

Preparation

1.       Preheat oven to 425°.

2.       Peel sweet potato and cut into wedges.  Depending on the size of your sweet potato, I got 3 wedges out of each half.  Toss them onto a baking sheet lined with aluminum foil (makes for a speedier clean-up).

3.       Drizzle the olive oil over the sweet potatoes and then sprinkle the dry ingredients.  Toss together, ensuring the sweet potatoes are nicely coated on either side.  Arrange in a single layer on the baking sheet and bake for 15 minutes before turning them with a spatula and continuing to cook for an additional 5 to 10 minutes.

4.       Serve hot.

* Notes

·         Based on Barefoot Contessa’s recipe included in her Back to Basics cookbook.

·         Sweet potatoes can be cut to the thickness or thinness you prefer.  Keep in mind that the cooking time will vary depending on the thickness of your cut.