May's Feature Product of the Month
May 1, 2013
Challengers, Week 3 – A Note from Rosa…
May 6, 2013

Sweet Potato Wedges with Sesame-Soy Dipping Sauce

Sweet Potato Wedges

  • 4 sweet potatoes (about 2 pounds), peeled and cut into ¾-inch-thick wedges
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Coarse salt
  • 2 tablespoons low-sodium tamari soy sauce
  • 2 tablespoons rice vinegar (unseasoned)
  • ¼ teaspoon toasted sesame oil
  • 1 ½ teaspoons sesame seeds


  1. Preheat oven to 425°F. Toss sweet potatoes with olive oil and ¼ teaspoon salt on a rimmed baking sheet. Spread in an even layer, and roast, turning halfway through (they should release easily from the sheet), until tender and slightly browned, about 30 minutes.
  2. Meanwhile, stir together tamari, vinegar, and sesame oil in a small bowl.
  3. Transfer potatoes to a serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.
Serves 6. Per Serving: 168 calories; 5 g saturated fat; 3 g unsaturated fat; 0 mg cholesterol; 32 g carbohydrates; 3 g protein; 309 mg sodium; 5 g fiber