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.
This tasty little recipe showed up in my inbox, complements of Weight Watchers. Perfect to try while watching some football (Go Lions!).
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.