Roasted Sweet Potato Wedges Recipe – 2 Point Total

A tasty and healthy snack recipe, these Roasted Sweet Potato Wedges are nothing short of delicious. With tons of flavor and zip, each satisfying serving has just a 2 Point Total. Double your serving and it’s only a 4 Point Total. This low calorie potato recipe is kind of like fancy french fries that can be served in many different ways. Wrap them in a cute little wrapper and serve them as a passed appetizer recipe, dish them up alongside one of my tasty, low calorie sandwich recipes as a great side dish idea, or whip up at batch on a Saturday night while you are watching movies for a healthy snack recipe. Anyway you serve them, they are sure to be a hit.

Roasted Sweet Potato Wedges

Ingredients:
– 2 large sweet potatoes
– 1 tsp olive oil
– 1 tsp Kosher
– ¼ tsp black pepper
– ¼ tsp fresh rosemary
– ¼ tsp fresh thyme

Directions:
Preheat oven to 425ºF.
Scrub potatoes with water and pat dry. Cut each potato lengthwise into 8 wedges, and place inside a large Ziploc bag. Drizzle with oil; add in salt, pepper, thyme and rosemary. Place potatoes onto a nonstick baking sheet. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.

Entire recipe makes 4 servings
Serving size is 4 wedges
Each serving = 2 Point Total


Comments

  1. These wedges are soo good.

  2. katklaw777 says:

    Hi, I too have been enjoying your simple, healthy recipes.

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    I luv baked potatoes and I always leave the skin on(yum) but I always peel my sweet potatoes.

    You did not…are there any health benefits to eating the skin of the sweet potato? Does it change the flavor?

    Also I have made baked sweet potato wedges before and they never turn out crispy…the taste is delicious, but I would luv to have them come out crispy. Did yours?

    Thanks for sharing your recipes!

    • I leave the skins on because there are some added vitamins that way. I also like the taste and texture variation that the skin gives it. But if you aren't a skin lover, feel free to remove them. My potatoes came out with a crispy skin, and a softer potato. If you prefer crispier wedges, feel free to cut your wedges thinner (thus also making more of them!), and that will make a difference.

  3. I was checking out your blog last night & I have to say THANK YOU!! You have so many great recipes on here, I am going to have to try them out. I just hopped back on the WW band~wagon (on my own) & need some foods to keep me interested …I get bored very easily! I even started a blog to track my foods & other stuff. Thanks again for all the great recipes!!! Staci

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