Glazed Sweet Potato Wedges

Sometimes, the best recipes are the simplest. This one took very little effort, except for peeling and cutting the sweet potatoes. It tasted as if it were fit for a king. Sweet potatoes are good alone but with this caramelized glaze, we have gone to a whole new level. It doesn't surprise me that this is a Cooking Light recipe. I do love Cooking Light.  On the other hand, for a Cooking LIght recipe, this did not turn out to be the healthiest recipe around.

This would be perfect for Thanksgiving.

Glazed Sweet Potato Wedges 


1/8 cup margarine
1/2 cup packed brown sugar
1/4 cup water
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
5 large sweet potatoes, peeled, cut in half crosswise, and cut into 1/2-inch wedges
Cooking spray


Preheat oven to 400°.
Melt butter in a medium saucepan over medium heat. 

Add sugar, water, salt, nutmeg, ginger, and cinnamon; bring to a simmer. Cook 5 minutes, stirring frequently.

Combine sugar mixture and potato wedges in a large bowl; toss well to coat. 

Arrange potato mixture on a large jelly-roll pan coated with cooking spray

 Bake at 400° for 40 minutes or until tender, stirring after 20 minutes.
 Cooking Light    NOVEMBER 2004


  1. wow!!great idea for me...looks delicious

  2. This looks delicious, Chaya! I have never tried baking sweet potatoes like this before, and with the caramelized glaze, sounds so good!

  3. I used to love Cooking Light recipes, but found many times they weren't as light as they may have you believe.


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