Spiced Sweet Potato Wedges Recipe

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Spiced Sweet Potato Wedges Recipe

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The recipe for these simply seasoned sweet potato wedges comes from a 1900's cookbook. It's proof that tried-and-true dishes never go out of style.—Phyllis Schmalz, Kansas City, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3/4 cup apricot preserves
  • 1/4 cup water
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large sweet potatoes (about 3 pounds), peeled and cut into wedges

Directions

In a small saucepan, combine preserves and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add the lemon juice, cinnamon and nutmeg.
Place potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Brush half of the preserve mixture over potatoes.
Bake at 400° for 35-40 minutes or until tender, basting occasionally with remaining preserve mixture. Yield: 8 servings.
Originally published as Spiced Sweet Potato Wedges in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p132

Nutritional Facts

4 pieces: 181 calories, 0 fat (0 saturated fat), 0 cholesterol, 22mg sodium, 45g carbohydrate (22g sugars, 3g fiber), 2g protein.

  • 3/4 cup apricot preserves
  • 1/4 cup water
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large sweet potatoes (about 3 pounds), peeled and cut into wedges
  1. In a small saucepan, combine preserves and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Add the lemon juice, cinnamon and nutmeg.
  2. Place potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Brush half of the preserve mixture over potatoes.
  3. Bake at 400° for 35-40 minutes or until tender, basting occasionally with remaining preserve mixture. Yield: 8 servings.
Originally published as Spiced Sweet Potato Wedges in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p132

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