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Spiced Sweet Potato Wedges

 Spiced Sweet Potato Wedges
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
8 ServingsPrep: 15 min. Bake: 35 min.


  • 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


  • 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.
Nutritional Facts: 4 wedges equals 181 calories, trace fat (trace saturated fat), 0 cholesterol, 22 mg sodium, 45 g carbohydrate, 3 g fiber, 2 g protein.