Baked sweet potato wedges offer healthier option

Shannon M. Smurthwaite

Serve sweet potatoes with small bowls of condiments.

From simple soup to fancy desserts, sweet potatoes are seen sprouting up in a variety of places. Packaged beautifully by Mother Nature, these tubers are hard to overlook. Naturally vibrant orange, yellow, red and purple hues, enhanced by a high carotenoid content, make sweet potatoes an eye-catching platter presentation.

“Ranking high in antioxidants, low in caloric intake, the sweet potato is the new superfood,” said Andrea Ovard, clinical dietitian at the University of Utah Hospital. A superfood is a food that is considered nutritionally dense. “Rich in fiber, a great source for Vitamin C and potassium, one medium sweet potato contains a mere 100 calories.” Ovard advises consuming baked, grilled or steamed tuber with their skins on for added beneficial nutrients and fiber.

My recipe for seasoned, baked sweet potato wedges offers a healthy option over deep-fried potatoes or bagged, processed chips. You can substitute russets for the sweet potatoes or prepare the recipe using a medley of both. Experiment with your favorite spices or keep it simple with fine sea-salt and pepper to taste.


Makes: 6-8 servings

2 large or 3 medium classic orange sweet potatoes, washed

1 medium purple sweet potato, washed

5-6 tablespoons extra virgin olive oil

Fresh ground black pepper, to taste

Fine sea salt, to taste

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