Friday, March 11, 2011

Sweet Potato Wedges

I have had an addiction to sweet potatoes since I was about 8 years old. I was a vegetarian then, and thanksgiving generally consisted of green bean casserole, a biscuit and these lovely boiled (and drenched in brown sugar) sweet potatoes my grandma always made. That was, and still is, a delicious way to prepare sweet potatoes, but in the interest of healthy and colorful food, I decided to share a recipe that lets the sweet potato speak for itself and does not cancel out its many health properties. 

Sweet potatoes are low in sodium and very low in saturated fat and cholesterol. They are a good source o Dietary Fiber and several other vitamins. Like kale, sweet potatoes are anti-inflammatory, making this snack especially good for you after a workout. Plus, they taste great and it seems like a thoughtful appetizer before serving a stir fry or a burger or, just about anything!

Sweet Potato Wedges
By Alexandra Rogers

2 Sweet Potatoes/Yams, sliced into wedges
1-2 Tablespoons olive oil
1 teaspoon ground cumin
heavy pinch of salt

Preheat oven to 500 degrees Fahrenheit. In a tall-sided baking pan or sheet, place sweet potato wedges. Sprinkle lightly with olive oil, cumin and salt. Cook for 15 minutes, then shake the pan to flip the wedges. Cook for another 10-15 minutes. Serve with soy sauce and chopped scallions. 


  1. Alex this looks delicious! Props on the blog, you have done a great job making it classy and professional!

  2. Those are gorgeous! And a great orange to add to National Nutrition Month.

  3. Brian, thank you very much! I really appreciate it and appreciate you reading it, too.

    Joy, thank you for reading and commenting. I love your "eat the rainbow idea"--I might have to try that myself! Very nice blog, by the way.


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