Name: Oven-Baked Sweet Potato Wedges
Total time: PT6000.0S
Yield: 4
Ingredients: 2 Sweet Potato; 1 tablespoon Corn Starch; 1/2 teaspoon Paprika; 1/2 teaspoon Ground Cinnamon; 3 tablespoon Oil; 1/4 teaspoon Salt; 1 head Garlic; 1 tablespoon Olive Oil; 1 cup Plain Greek Yogurt; 2 tablespoon Fresh Rosemary; to taste Salt; to taste Ground Black Pepper

These Oven-Baked Sweet Potato Wedges are crispy on the outside, tender on the inside, and dipped in an herby garlic yogurt sauce. Autumn is calling, and these spiced wedges are answering.

Low-Fat

Oven

Beginner

Oven-Baked Sweet Potato Wedges

calories

total_fat

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Sweet Potato

Corn Starch

tablespoon

Paprika

teaspoon

Ground Cinnamon

Salt

Garlic

head

Olive Oil

Plain Greek Yogurt

Fresh Rosemary

to taste

Ground Black Pepper

Wash {@0:} and cut into wedges (cut in half, then cut each half into 4 pieces, lengthwise).

Wash Sweet Potato (2 N/A) [Cut] and cut into wedges (cut in half, then cut each half into 4 pieces, lengthwise).

Wash Sweet Potato (2) and cut into wedges (cut in half, then cut each half into 4 pieces, lengthwise).

Places wedges in a large bowl of cold water and set in the fridge for 30 minutes to an hour (or longer if you’ve got places to be).

Preheat oven to 425 degrees F (220 degrees C).

Add {@0:} to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Add {@2:} and {@1:} and shake again until evenly coated.

Add Corn Starch (1 tablespoon) to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Add Paprika (1/2 teaspoon) and Cinnamon (1/2 teaspoon) and shake again until evenly coated.

Add Corn Starch (1 tablespoon) to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Add Paprika (1/2 teaspoon) and Ground Cinnamon (1/2 teaspoon) and shake again until evenly coated.

Lay potatoes on a parchment paper-lined baking sheet and drizzle with {@0:}.

Lay potatoes on a parchment paper-lined baking sheet and drizzle with Oil (3 tablespoon).

Toss the potatoes around to evenly coat each with oil, then arrange fries skin-side down so that none are touching and each has plenty of room to let out moisture.

Trim just the top off of your {@0:} and remove any papery pieces that are loose.

Trim just the top off of your Garlic (1 head) [Roasted] and remove any papery pieces that are loose.

Trim just the top off of your Garlic (1 head) and remove any papery pieces that are loose.

Drizzle {@0:} garlic so that it sinks into the exposed cloves, then wrap in aluminum foil.

Drizzle Olive Oil (1 tablespoon) garlic so that it sinks into the exposed cloves, then wrap in aluminum foil.

Cook sweet potato wedges and garlic in the oven for 40 minutes, or until fries are crispy and lightly browned.

Turn off oven and slightly prop open the door. Allow fries to crisp for 15 more minutes.

Chop the Fresh Rosemary (2 tablespoon) [Chopped].

While fries crisp up, combine 5 cloves of the roasted garlic, {@1:}, rosemary, {@3:}, {@2:}, and {@0:}.

While fries crisp up, combine 5 cloves of the roasted garlic, Plain Greek Yogurt (1 cup), rosemary, Salt (1/4 teaspoon), Salt ( to taste), and Ground Black Pepper ( to taste).

While fries crisp up, combine 5 cloves of the roasted garlic, Plain Greek Yogurt (1 cup), rosemary, Salt (1/4 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).

Remove fries, sprinkle with salt, and serve with the yogurt sauce.

Oven-Baked Sweet Potato Wedges

5.0

1HR 40MINS

$0.95

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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