Cut the sweet potato into eighths lengthwise, then cut each wedge crosswise in half. Put the oil and seasonings into a zip lock bag, add the potato wedges and close the bag. Mix until the wedges are coated with oil and spices, then empty the wedges onto a roasting pan. Bake between 15 to 20 minutes at 325 degrees, turning the wedges once or twice.
Zone Info: Weigh the sweet potato or yam before cooking to determine how many carb blocks you will have (4 oz. = 3 carb blocks, 1 Tbsp olive oil = 9 fat blocks.) I usually use one medium sweet potato as 2 servings.
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