SERVES 8 / PREP: 15 MINUTES / COOK: 35 MINUTES / TOTAL: 50 MINUTES
French fries are a staple in the typical American diet, and their salty taste is a comfort to many people. After bariatric surgery, greasy fried food is off limits—not only because it’s loaded with fat and calories but also because it can make you feel sick. That doesn’t mean that you can’t enjoy a healthier version of this side dish. These sweet potato wedges are savory and sweet. The longer you bake them, the crunchier they get. So, enjoy your next side of fries—guilt free!
4 medium sweet potatoes (about 1½ pounds), peeled
6 garlic cloves
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 to 3 fresh rosemary sprigs
1 Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil and set aside.
2 Halve each sweet potato lengthwise, and continue slicing each piece lengthwise until you have about 8 wedges per sweet potato.
3 In a large bowl, mix together the garlic cloves, vinegar, olive oil, and chopped rosemary. Add the potato wedges to the bowl, and toss to coat well.
4 Transfer the sweet potatoes and seasonings to the baking sheet, leaving the garlic cloves whole, and place the rosemary sprigs on top of the potato wedges.
5 Roast for 35 minutes, stirring the sweet potatoes every 10 minutes to prevent burning. The potatoes are done when the edges turn crispy and start to brown.
6 Serve immediately.
Per Serving (4 wedges): Calories: 103 Total fat: 3g Sodium: 47mg Total carbs: 18g Sugar: 4g Fiber: 3g Protein: 1g