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Sweet Potato Wedges with Sesame-Soy Dipping Sauce

Think of these roasted sweet potato wedges as a heart-healthy variation on French fries—without the frying. A sprinkling of sesame seeds and a tangy dipping sauce lend Asian flavors.

Recipe information

  • Yield

    serves 6

Ingredients

4 sweet potatoes (about 2 pounds), peeled and cut into 3/4-inch-thick wedges
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Coarse salt
2 tablespoons low-sodium tamari soy sauce
2 tablespoons rice vinegar (unseasoned)
1/4 teaspoon toasted sesame oil
1 1/2 teaspoons sesame seeds

Preparation

  1. Step 1

    Preheat oven to 425°F. Toss sweet potatoes with olive oil and 1/4 teaspoon salt on a rimmed baking sheet. Spread in an even layer, and roast, turning halfway through (they should release easily from sheet), until tender and slightly browned, about 30 minutes.

    Step 2

    Meanwhile, stir together tamari, vinegar, and sesame oil in a small bowl.

    Step 3

    Transfer potatoes to a serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

  2. Nutrition Information

    Step 4

    (Per Serving)

    Step 5

    Calories: 168

    Step 6

    Saturated Fat: .5g

    Step 7

    Unsaturated Fat: 3g

    Step 8

    Cholesterol: 0mg

    Step 9

    Carbohydrates: 32g

    Step 10

    Protein: 3g

    Step 11

    Sodium: 309mg

    Step 12

    Fiber: 5g

Power Foods
TagsAsianAmericanSweet PotatoPotatoRoot VegetableVegetableSideStarterDinnerDairy FreeNut FreeGluten FreeVegetarianVeganEasyWeeknight MealsRoastFallCookbooks
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