Ingredients:

1 1/2 pounds sweet potatoes, scrubbed (and peeled, if desired), cut into 1-inch wedges or pieces
4 teaspoons extra-virgin olive oil or canola oil
1 tablespoon chile-garlic sauce (see Note)
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon ground white pepper

Preparation:

1. Position rack in lower third of oven; preheat to 450 degrees F.
2. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture.
3. Spread the potatoes evenly on a rimmed baking sheet.
4. Roast, stirring once or twice, until the potatoes are tender and browned, 20-25 minutes.

Tips:

Note: Chile-garlic sauce (also labeled chili-garlic sauce, or paste) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian section of large supermarkets and will keep for up to 1 year in the refrigerator.

Per serving: 177 calories; 5 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 31 g carbohydrates; 3 g protein; 5 g fiber; 348 mg sodium; 586 mg potassium

Nutrition Bonus: Vitamin A (160% daily value), Vitamin C (40% dv), Potassium (17% dv).

Exchanges: 2 starch, 1 fat