Goin' sweet on me?

Few can resist the charms of fried potatoes. Whether served as a side dish or snack, they're marvelous, majestic, magnificent.

Mmm, fried potatoes. Could one possibly do better?

Turns out the answer is ... Yes.

Instead of fried, go with baked. That's a surefire way to cut fat. And potatoes? Yup, you can improve on those by going sweet.

Here's a recipe that rivals the taste of french fries by doing them much, much smarter.

---

Sweet-Potato Wedges

1. Leave skin on, but cut away eyes and blemishes. Scrub well under running water.
2. Slice into wedges. Place in large bowl.
3. Add canola oil (several tbsps) and spices (see Spicing 'em below). Toss.
4. Place in oiled baking tray.
5. Bake for 30 min at 375°F (see Tip A). Flip after 15 min.
6. Serve lightly salted.

Spicing 'em

• My preferred options include: black pepper, cayenne pepper, chili powder, wine vinegar, dijon mustard, hot pepper sauce and/or cumin.

Baking tips

• Tip A: The smaller your wedges are sliced, the lower the baking time and/or temperature. Experiment.
• Tip B: Placing wedges skinside-down on tray will reduce scorching, and may eliminate need for flipping.
• Tip C: Lining tray with parchment paper will lessen clean-up.

Serving suggestions

• Try malt vinegar. Sour cream. Salsa. Grated parmesan.

---

Just what makes sweet potatoes so darn smart?

Compared with other vegetables, sweet potatoes rank tops in food value. Especially high in vitamins A and C, along with calcium, they are also a good source of B vitamins, protein and complex carbohydrates.

In case you were wondering, much of this tasty tuber's goodness lies in the skin. To peel is to lose nutrients.

For your next snack, give these wedges a whirl. Fresh from the oven, they are amazing. And they're surprisingly scrumptious as leftovers, hot or cold.