Full of beta carotene and vitamin A, and easier on the blood sugar than white or yellow potatoes—they are both nutritious and delicious! I recommend buying the sweeter, darker-skinned variety that are commonly sold as yams. I also find that leaving the skin on enhances the dish by adding more fiber, as well as providing a beautiful contrast between the dark red-tinged skin and the bright orange flesh.
For a fast ’n’ fit meal, whip these up along with a salad and pair them with a store-bought rotisserie chicken. For a bit of Southwestern flair add 1/2 teaspoon each chili powder and brown sugar.
Makes 4 servings
Ingredients
2 medium sweet potatoes (about 1 1/4 pounds), unpeeled and scrubbed
1 tablespoon vegetable oil
3/4 teaspoon seasoned salt
Instructions
1. Preheat the oven to 425°F.
2. Cut each sweet potato in half crosswise and then again lengthwise. Turn the potatoes over, cut side down, and cut into wedges.
3. Toss the potato wedges with the oil and salt. Spread wedges in an even layer onto a flat baking sheet.
4. Bake for 20 to 25 minutes, turning once halfway through as the potatoes caramelize and brown on the underside. Wedges are done when they are tender on the inside.
Nutrition Information Per Serving: Calories 120 | Carbohydrate 21g (Sugars 10g) | Total Fat 3.5g (Sat Fat 0g) | Protein 2g | Fiber 2g | Cholesterol 0mg | Sodium 270mg | Food Exchanges: 1 1/2 Starch, ½ Fat | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 2 Smart Points 3
