Sweet Potato Wedges with Rosemary

Publish date:

The soy gives the potatoes a nice color, and the chili powder provides a little kick.These are best hot. To serve as a side dish, divide the potatoes into 8 portions, and garnish with fresh rosemary.

  • SERVINGServings


  • 3 1/2 lb. sweet potatoes
  • 3 Tbs. olive oil
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. low-sodium soy sauce
  • Salt to taste
  • 1 heaping Tbs. chopped fresh rosemary


  1. Preheat oven to 450F. Line two shallow roasting pans or rimmed baking sheets with aluminum foil.
  2. Halve potatoes crosswise, then lengthwise, and cut each half into 4 sticks.
  3. Mix oil, chili powder and soy sauce in bowl. Drizzle over potatoes, and toss to coat. Arrange skin side down in one layer in baking pans. Sprinkle with salt.
  4. Roast 12 minutes. Turn slices, androast until tender, 8 to 12 minutes more. Add salt, if needed. Toss in rosemary.

Nutrition Information

  • Serving Size: Makes 8 dinner servings, 6 dozen appetizers
  • Calories: 160
  • Carbohydrate Content: 25 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Sodium Content: 75 mg
  • Sugar Content: 10 g