Serving Size
4 wedges
Servings
8
Prep Time
5 min
Cook Time
50 min
Nutrition Information
| Calories | 176.4 |
| Fat | 8 g |
| Polyunsaturated fat | 1.9 g |
| Monounsaturated fat | 4.1 g |
| Saturated fat | 1.5 g |
| Cholesterol | 3.9 mg |
| Sodium | 301.3 mg |
| Carbs | 26.9 g |
| Fiber | 3 g |
| Protein | 2.2 g |
Health Benefit
Ingredients
1/2 Tbsp
1/2 tsp
1/2 tsp
2 Tbsp
2 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
Pinch of
Directions
- Preheat oven to 425ºF. Halve each sweet potato lengthwise and then quarter each half lengthwise, making a total of eight wedges per potato. Toss sweet potatoes with oil, 1/2 of the salt, and cinnamon. Roast sweet potatoes in a large roasting pan for 25 to 35 minutes, stirring occasionally.
- While sweet potatoes are roasting, make streusel topping: In a bowl, stir together the pecans, flour, oats, butter, brown sugar, honey or maple syrup, nutmeg, and rest of the salt (to taste) with a fork until mixture is thoroughly combined.
- When sweet potatoes are done, bake the streusel topping on a foil-lined baking sheet at 425ºF until crispy, about 15 minutes. Reheat the sweet potatoes in the oven for 5 minutes, if necessary, and then transfer the sweet potato wedges to a serving dish and top with the streusel.
Tip: To minimize cleanup, line the roasting pan for the potatoes with foil and then reuse that pan when baking the streusel. Any flavor left on the foil from the sweet potatoes will make the streusel topping even more delicious.
Nina Lincoff
