Title: Roasted Sweet Potato Wedges
Categories: Side Vegetable
Yield: 4 Servings

16	oz	Sweet potatoes (about 2); peeled
1	ts	Olive oil
1/2	ts	Curry powder
1/4	ts	Salt
1/4	ts	Ground cumin
1/8	ts	Ground cloves
1/8	ts	Pepper

1. Preheat oven to 425 degrees. 2. Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425 degrees for 25 minutes or until very tender. Yield: 4 servings (serving size: 6 wedges).

CALORIES 101 (13% from fat) FAT 1. 5g; PROTEIN 1. 5g; CARB 20. 9g; FIBER 2. 7g; CHOL 0mg; IRON 0. 7mg; SODIUM 158 mg; CALC 22mg. Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 136

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