Growing up, one of my father’s favorite creations was his sweet potato pie. His famous recipe always left an infamous mess in the kitchen! I’ve grown to enjoy sweet potatoes in many ways beyond pie—from fries to soups. They offer the perfect amount of sweetness and color to any plate.
C&J Nutrition developed these delicious Maple Peanut Butter Roasted Sweet Potato Wedges. Enjoy them as an appetizer or nice side dish during Thanksgiving festivities.
4 medium sweet potatoes, unpeeled
3 tsps canola oil, divided
1/4 tsp salt
1 tbsp natural peanut butter
1 tbsp warm water
2 tbsps maple syrup
1/8 tsp cinnamon
Preheat oven to 415 degrees F. Wash and dry the sweet potatoes and cut into wedges, lengthwise. Each potato should yield 6-8 wedges. In a large bowl, mix sweet potato wedges with 2 tsps of the canola oil until each wedge is coated with oil. In a small bowl, combine peanut butter, warm water, maple syrup, and cinnamon. Whisk with a fork until the maple peanut butter mixture is smooth, about 1 minute. Add sauce to sweet potatoes and toss to coat all wedges evenly. Roast in the oven for 20 – 25 minutes, or until sweet potatoes are soft when poked with a fork, and outer layer is nicely browned.
Makes: 4 servings
Nutrition information (per serving): 170 calories, 6g fat (0.5g saturated), 27g carbs, 4g fiber, 3g protein, 0mg cholesterol, 180mg sodium