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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
  • 1/3 c. brown sugar
  • 1/4 c. walnuts
  • 1 tsp. salt
  • 1 tsp. curry powder (optional)


  1. Preheat oven to 450 F.
  2. Place walnuts in a mini chopper or food processor and process until ground.
  3. Mix ground walnuts, sugar, slat, and curry in a small bowl.
  4. Toss potatoes with 2 Tbsp. canola oil and 1/2 of the walnut mixture in a large bowl.
  5. Spread potatoes unevenly on a large pan.
  6. Bake uncovered 30 minutes or until golden brown and tender when pierced with a fork.
  7. Place in a serving dish and sprinkle with remaining walnut mixture.

Makes 8 servings.

Per Serving: about 130 calories, 6 grams (g) of fat (0.5 g saturated, 2.58 g monounsaturated, 2.78 g polyunsaturated and 0 g trans fats), 18 g carbohydrate, 2 g protein and 290 mg sodium

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