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Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges
This healthy recipe comes from NDSU Extension Service.


  • 4 large sweet potatoes or yams, skin-on, cut lengthwise into 1/2-inch wedges
  • 2 Tbsp. canola oil (or other oil)
  • 1/3 c. brown sugar
  • 1/4 c. walnuts
  • 1 tsp. salt
  • 1 tsp. curry powder (optional)


Preheat oven to 450 F. Place walnuts in a minichopper or food processor and process until ground. Mix ground walnuts, sugar, salt and curry in a small bowl. In a large bowl, toss potatoes with 2 Tbsp. oil and ½ of the walnut mixture. Spread potatoes evenly on a greased jelly roll pan.

Bake uncovered for 30 minutes or until golden brown and tender when pierced with a fork. Place in a serving dish and sprinkle with remaining walnut mixture.


Makes eight servings.

Per serving: 130 calories, 6 grams (g) fat, 2 g protein, 18 g carbohydrate and 290 milligrams sodium.

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