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Roasted Sweet Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on time 5 mins
Total time 40 mins
Yield

Serves 4 (serving size: about 4 wedges)

Look for long, thin sweet potatoes; they make better oven fries than shorter, more squat ones.

Ingredients

  • 2 (8-ounce) sweet potatoes, unpeeled
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 3 tablespoons almonds, finely chopped
  • 3/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper

Nutrition Information

  • calories 169
  • fat 6.7 g
  • satfat 0.7 g
  • monofat 4.5 g
  • polyfat 1.2 g
  • protein 3 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 242 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 400°.

  2. Cut potatoes lengthwise into 1/2-inch wedges. Combine potatoes, oil, and sugar; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Sprinkle with almonds, salt, and pepper. Bake at 400° for 35 minutes or until tender and browned.