Roasted Russet & Sweet Potato Wedges Recipe

Roasted Russet & Sweet Potato Wedges Recipe photo by Taste of Home

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Fried fish wouldn’t be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you’re looking for more spice, add chili powder to the seasonings. —Theresa Eischens, Hutchinson, Minnesota

This recipe is:

Diabetic Friendly

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Roasted Russet & Sweet Potato Wedges Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

2 medium russet potatoes, peeled
2 medium sweet potatoes, peeled
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon seasoned salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
DIP:
1/2 cup sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder

Directions

Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
Bake at 400° for 25-30 minutes or until tender, turning once.
In a small bowl, combine the dip ingredients. Serve with potatoes. Yield: 8 servings.

Nutritional Facts 4 wedges with 1 tablespoon dip equals 127 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 295 mg sodium, 16 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Roasted Russet & Sweet Potato Wedges in Simple & Delicious April/May 2012, p20