• 10minutes
  • 160calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 pound(s) (about 7 medium)

  2. sweet potatoes , peeled and each cut crosswise in half, then lengthwise into 1-inch wedges

  3. 2 tablespoon(s) olive oil

  4. 1 teaspoon(s) salt

  5. 1/2 teaspoon(s) coarsely ground black pepper

  6. 2/3 cup(s) peach preserves

  7. 1/2 teaspoon(s) ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In large bowl, combine potatoes, oil, salt, and pepper; toss to coat well. Arrange potatoes in single layer on 2 large cookie sheets or 2 jelly-roll pans.

  2. Roast potatoes on 2 oven racks 30 minutes or until tender, rotating pans between upper and lower racks halfway through cooking.

  3. Meanwhile, in small bowl, with wire whisk or fork, mix peach preserves and cinnamon until blended.

  4. When potatoes are tender, spoon equal amounts of preserve mixture over potatoes in each pan; toss to coat. Roast 5 minutes longer or until glaze is hot and bubbly.


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