Curried Sweet Potato Wedges
4
Servings
Servings
15m PT15M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #29331
April 10, 2018
Categories: Dinner, Curries, Vegetables, Sweet Potato/Yam, Budget-Friendly, Quick Meals, Father's Day, Winter, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, All Occasions more
"This is really tasty and the curry does not overwhelm you. The recipe is originally from Taste of Home by Sini Jois . The recipe works well in an Actifrier too (30 minutes)"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (122.8 g)
- Calories 128.3
- Total Fat - 7 g
- Saturated Fat - 1 g
- Cholesterol - 0 mg
- Sodium - 303.1 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 3.1 g
- Sugars - 0.1 g
- Protein - 3 g
- Calcium - 38.3 mg
- Iron - 3.9 mg
- Vitamin C - 13.3 mg
- Thiamin - 0 mg
Step 1
Pre-heat oven to 425F.
Step 2
Place Sweet potatoes in a large plastic bag.
Step 3
Mix together the oil, curry, salt, paprika & pepper.
Step 4
Pour over the sweet potatoes and mix well so the wedge are all coated evenly.
Step 5
Roast 15-20 minutes or until the sweet potatoes are tender, turn mid roasting.
Step 6
Sprinkle with chopped cilantro if using.
Tips & Variations
No special items needed.
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