Thanks to my weight lifting workouts, I’m adding sweet potatoes back into my diet. The sweet potato, in moderation, is a good carb — it doesn’t jack up your insulin levels like other potatoes.
Of course, the timing of when I eat them is key. Since my muscle workouts are in the mornings, I only eat sweet potatoes within 60 minutes of that workout. It’s officially a lunch time side dish.
Roasted Sweet Potato Wedges
Net Carbs: 16g
Weight Watchers PointsPlus: 3
Serving Size: 4 wedges per person
- 2 large uncooked sweet potato(es), washed and patted dry
- 1 tsp. olive oil
- 1/4 tsp. table salt (use sea salt or Kosher salt if you prefer)
- 1/4 tsp. dried rosemary, crushed
- 1 item(s) rosemary sprig, for garnish (optional)
- Preheat oven to 425ºF.
- Cut each potato into 8 lengthwise wedges and place on a nonstick baking sheet. Drizzle with oil; sprinkle with salt and dried rosemary. Roast for 15 minutes; toss and roast until potatoes are tender, about 15 to 20 minutes more.
- Spoon potato wedges onto a serving plate and garnish with fresh rosemary. Yields 4 wedges per serving.
If you like your potatoes well-done, place them under the broiler for a minute of two.