Thyme Roasted Sweet Potato Wedges
Thyme Roasted Sweet Potato Wedges are oven baked with olive oil and herbs for a simple, cozy side dish.
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Equipment
Ingredients
- 1½ pounds sweet potatoes peeled and sliced into half-moons about ½ inch thick
- 2 tablespoon extra virgin olive oil
- 1 tablespoon sugar-free maple syrup optional for light glaze
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- fresh thyme as needed
Instructions
- Heat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix the sweet potato half-moons with olive oil, maple syrup if using, salt, pepper, and thyme leaves until every piece is lightly coated.
- Spread in a single layer on the baking sheet so the pieces are not touching.
- Roast for 12 to 14 minutes, flip with a spatula, then roast 10 to 12 minutes more, until the edges are caramelized and the centers are tender.
- Transfer to a plate and garnish with a few fresh thyme sprigs.
Notes
7 WW Smart Points
Tips and Tricks
Even Roasting - Slice the sweet potatoes close to the same thickness so they cook at the same rate. Pan Spacing - Leave space between the wedges to help them roast instead of steam.Storing and Reheating
Storage - Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat in Oven - Place the sweet potatoes on a baking sheet and warm at 375°F until heated through. Reheat on Stovetop - Place the sweet potatoes in a skillet over medium-low heat and warm, turning occasionally until heated through.Nutrition
Calories: 208kcalCarbohydrates: 34gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 675mgPotassium: 575mgFiber: 5gSugar: 7gVitamin A: 24132IUVitamin C: 4mgCalcium: 52mgIron: 1mg
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