| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
Preheat oven to 425 degrees. 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. Recipe by: Cooking Light, September 1997, page 136 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997
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