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 

Ingredients:

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

 Method:

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


Comments

  1. AmilaNovember 25, 2012 at 3:59 AM

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

    ReplyDelete
  2. kitchen flavoursNovember 25, 2012 at 7:59 AM

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

    ReplyDelete
  3. What's Baking??November 25, 2012 at 8:46 AM

    This certainly looks good.

    ReplyDelete
  4. That GirlNovember 25, 2012 at 1:34 PM

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

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more