Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Feb. 10, 2015

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International Conference on Nutrition in MedicineJoin Neal Barnard, M.D., and other prominent speakers at the 2015 International Conference on Nutrition in Medicine: Cardiovascular Disease.

Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges

Sweet potatoes are a perfect side dish to any meal, and these sweet potato wedges have the perfect amount of spices to kick them up a notch!

Makes 4 servings

Ingredients

2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
vegetable oil spray

Directions

Preheat oven to 450 F.

Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 minutes or until very tender, flipping potatoes once during cooking.

Per serving (1/4 of recipe): 53 calories; 0.1 g fat; 0 g saturated fat; 2.1% calories from fat; 0 mg cholesterol; 1.2 g protein; 12.1 g carbohydrates; 4.8 g sugar; 2 g fiber; 106 mg sodium; 24 mg calcium; 0.5 mg iron; 11.3 mg vitamin C; 6561 mcg beta-carotene; 0.4 mg vitamin E

Source: Brie Turner-McGrievy, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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