- 4 medium sweet potato
- 2 tablespoon olive oil
- 1 1/2 teaspoon salt
- 1 cup Greek yogurt, vanilla
- Preheat oven to 425 degrees. Cut each sweet potato in half lengthwise and place it flat side down on a cutting board. Cut the potato halves into 1-inch-wide wedges.
- In a small bowl, combine the oil, (1 1/2 teaspoon chili pepper if you desire) and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush with the oil mixture. Lay potatoes flesh side down on the pan and place pan in oven.
- Cook, turning once, until potatoes turn soft; 20-25 minutes (for crisper texture, cook a few minutes longer). Remove pan from oven and season with remaining 1/2 teaspoon salt. Let wedges cool a bit, and serve warm. For dunking, ketchup will work, but my kiddos love to dunk theirs in yogurt.
Calories: 153kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 654mg | Fiber: 3g | Sugar: 8g