Spicy Sweet Potato Wedges


This may be the easiest and tastiest side dish you ever prepare. And the beta carotene pop of orange next to leafy greens or lean protein on your plate packs a healthy punch. Published in 2004 as part of the USDA’s MyPlate initiative to encourage Americans to fill half of their plates with fruits and vegetables for healthier eating, this Cooking Light recipe yields 8 servings (3 wedges each) at 150 calories per serving. And the sweet and spicy combination tastes more like a dessert than a vegetable. We paired it with sesame-seed seared tuna steaks (fresh from Alexander’s seafood market) and arugula, grape, and sunflower seed salad for a perfectly balanced meal. 


  • 6 medium sweet potatoes (about 2 1/4 pounds)
  • cooking spray
  • 2 tsp. sugar (substitute honey if eating clean)
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper
  • 1/8 tsp. black pepper


Preheat oven to 500 degrees. Peel potatoes; cut each lengthwise into quarters. Place potatoes in a large bowl; coat with cooking spray. Combine sugar, salt and peppers, and sprinkle over potatoes, tossing well to coat. Arrange potatoes, cut sides down, in a single layer on a baking sheet. Bake at 500 for 10 minutes; turn wedges over. Bake an additional 10 minutes or until tender and beginning to brown. 

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One Response to “Spicy Sweet Potato Wedges”

  1. Donna Diez
    July 18, 2013 at 4:43 pm #

    The spicy sweet potato wedges were delicious! Easy to prepare, and so tasty! My husband and my son went back for seconds. A perfect compliment to grilled pork fingers, and a green salad…very healthy, especially if you use one of Walden Farms, calorie free salad dressings, (also found at Alexander’s). Definitely a keeper!!

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