Recipe - Roasted Sweet Potato Wedges

16 ounce Sweet potatoes (about 2);
peeled
1 teaspoon Olive oil
One half teaspoon Curry powder
One fourth teaspoon Salt
One fourth teaspoon Ground cumin
1/8 teaspoon Ground cloves
1/8 teaspoon Pepper

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 MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 08, 1997