Roasted Sweet Potato Wedges - Cooks Illustrated - Weight Watcher |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Make sure to let the potatoes cool for 10 minutes before tossing with the oil. If the potatoes are too hot, they will absorb the oil and stick. It is not necesssary to spray the baking sheet with Pam...it tends to smoke and burn before you can get the potatoes on to the hot baking sheet. Weight watcher 4 points Ingredients:
3 medium sweet potatoes, peeled (about 12 ounces each) |
1 tablespoon canola oil |
2 teaspoons sugar |
salt and pepper |
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 325. Cut each potato in half crosswise, then cut each half into 6 - 8 wedges. Arrange the wedges on a wire rack set inside a rimmed baking sheet and bake until just tender, about 30 minutes. Transfer the rack (with the potatoes still on it) to the counter and let cool for 10 minutes.
2. Meanwhile, turn the oven to 475. Wipe off the baking sheet with paper towels and return it to the oven.
3. Transfer the cooled potatoes to a large bowl. Gently stir in the oil, sugar, 1/2 tsp salt and 1/4 tsp pepper until the potatoes are well coated. Remove the baking sheet from the oven. Carefully arrange the potatoes in a single layer on the hot baking sheet and roast until deep golden brown, 15 - 20 minutes, flipping the wedges halfway through. Season with salt and pepper to taste and serve.
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