Think of these roasted sweet potato wedges as a heart-healthy variation on French fries—without the frying. A sprinkling of sesame seeds and a tangy dipping sauce lend Asian flavors.

　　

Ingredients

serves 6

　　4 sweet potatoes (about 2 pounds), peeled and cut into 3/4-inch-thick wedges

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　Coarse salt

　　2 tablespoons low-sodium tamari soy sauce

　　2 tablespoons rice vinegar (unseasoned)

　　1/4 teaspoon toasted sesame oil

　　1 1/2 teaspoons sesame seeds

　　

Step 1

Preheat oven to 425°F. Toss sweet potatoes with olive oil and 1/4 teaspoon salt on a rimmed baking sheet. Spread in an even layer, and roast, turning halfway through (they should release easily from sheet), until tender and slightly browned, about 30 minutes.

　　

Step 2

Meanwhile, stir together tamari, vinegar, and sesame oil in a small bowl.

　　

Step 3

Transfer potatoes to a serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

　　

Nutrition Information

Step 4

(Per Serving)

　　

Step 5

Calories: 168

　　

Step 6

Saturated Fat: .5g

　　

Step 7

Unsaturated Fat: 3g

　　

Step 8

Cholesterol: 0mg

　　

Step 9

Carbohydrates: 32g

　　

Step 10

Protein: 3g

　　

Step 11

Sodium: 309mg

　　

Step 12

Fiber: 5g

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