Sweet Potato Wedges served with Cinnamon Butter

The sweet potato is rich in Vitamin A (beta-carotene) and Vitamin C. Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals, this free radicals are chemicals that damage cells.  They're exceptionally high in fiber and helps in lowering blood pressures as well as stabilizing blood sugars in diabetic patients.

8 lbs Sweet potatoes, cleaned and peeled.  Cut into fourths or wedges.
2 tbsp olive oil
1/2 tsp cayenne powder (preferred, smoked cayenne)
salt to taste

Butter Spread:
6 tbsp, omega 3 lite butter
1 tbsp cream cheese
1 1/2 tbsp brown sugar
2 tsp cinnamon

In a large bowl, toss wedges in olive oil, cayenne and salt mixture then place on lined cookie sheet.  In a small bowl, combine the butter, cream cheese, brown sugar and cinnamon until well blended then place in fridge until ready to serve the potato wedges.
Preheat oven to 365*
Bake for one hour or until fork tender. Serve hot with cold butter mixture.


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