Sweet Potato Wedges

Ready in just 30 minutes, these golden-brown sweet potato wedges make a versatile side dish or snack. This two-step process results in speeding up this delicious dish without sacrificing any flavour at all.

 

Roasted Sweet Potato Wedges

Ingredients

• 3 medium sweet potatoes (about 2 pounds),
  each halved lengthwise
• 1/4 cup water
• 1 tablespoon oil
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup plain low-fat yoghurt
• 2 teaspoons honey
• Dash of vanilla extract

Method

1. Place a large baking sheet in oven.
2. Preheat oven to 450° (do not remove pan from oven).
3. Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap; pierce with tip of a knife to vent.
4. Microwave at HIGH for 5 minutes. Drain water.
5. Cut each potato half lengthwise into 4 wedges.
6. Add oil to potatoes; toss to coat.
7. Carefully remove preheated pan from oven; coat pan with cooking spray. Arrange potatoes in a single layer on pan; sprinkle with salt and pepper.
8. Bake at 450° for 18 minutes or until browned and tender.
9. Combine yoghurt, honey, and vanilla, stirring well; serve sauce with potatoes.

Serves 4 – Serving size: 6 potato wedges and about 1 tablespoon sauce
Calories: 224, Fat: 4.1g, Carbohydrate: 44g, Fibre: 6g