O2 Fitness Food of the Week: Sweet Potatoes

Sweet Potatoes are available all year round and are an excellent source of vitamins A and C, potassium and fiber.  Choose potatoes that are small to medium in size with smooth, unbruised skin. Store sweet potatoes in a dry, dark place and they will keep for up to three to four weeks.

Oven-Roasted Sweet-Potato Wedges

Makes 4 Servings


  • 3 small sweet potatoes (about 2 pounds)
  • 1 ½ tablespoons garlic-flavored olive oil
  • ½ teaspoon dry mustard
  • 2 teaspoons minced fresh rosemary
  • ½ teaspoon salt


  • Preheat oven to 450°.
  • Peel sweet potatoes; cut each potato lengthwise into 8 wedges. In a large bowl, combine sweet potatoes and remaining ingredients; toss well to coat.
  •  Arrange potatoes in a single layer on a baking sheet. Bake potatoes at 450° for 30 minutes or until soft and lightly browned, turning wedges after the first 15 minutes. Serve immediately.

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