Nutrition per serving may change if servings are adjusted.
1 medium sweet potato, scrubbed (12 ounces)
¼ teaspoon dried oregano, crushed
⅛ teaspoon garlic powder
Dash ground cinnamon
Olive oil nonstick cooking spray
1 tablespoon snipped fresh cilantro
Cut sweet potato in half lengthwise. Wrap and store one half for another use. Cut the remaining half in half crosswise. Cut each half lengthwise into 1-inch thick wedges. In a covered medium saucepan, cook sweet potato wedges in enough boiling water to cover for 8 to 10 minutes or just until tender; drain well. Pat dry with paper towels.
In a small bowl, combine oregano, garlic powder, salt and cinnamon. Coat sweet potato wedges with cooking spray. Sprinkle evenly with oregano mixture.
Using a charcoal grill, place potato wedges on the rack of an uncovered grill directly over medium coals. Grill for 3 to 5 minutes or until potato wedges are lightly browned, turning once halfway through grilling. To serve, sprinkle potato pieces with cilantro.
Variation: To use a gas grill, preheat grill. Reduce heat to medium. Place potato wedges on grill rack over heat. Cover and grill as above.
96 calories;4 g fat(0 g sat); 2 g fiber; 13 g carbohydrates; 1 g protein; 4 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 10,990 IU vitamin A; 11 mg vitamin C; 25 mg calcium; 0 mg iron; 97 mg sodium; 278 mg potassium