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Baked Sweet Potato Wedges Recipe

Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.

Sweet potato wedges served with truffle aioli

Sweet potato wedges served with truffle aioli

Easy Sweet Potato Wedges

This is among my favorite of all sweet potato recipes. And because the sweet potatoes are baked, not fried, it means that it is practically a health food. Well, except for whatever condiment you serve on the side, perhaps.

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Prep timeCook timeReady inYields

10 min

45 min

55 min

4 servings


  • 3 sweet potatoes, large
  • 1 egg white
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne pepper (optional; or chili powder)
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
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  1. Preheat your oven to 425 degrees. Line a large cookie sheet with parchment paper. Scrub potatoes under running water and pat dry. Then cut each sweet potato lengthwise into 10 wedges.
  2. Combine the egg white, olive oil, salt, pepper, paprika and cayenne by whisking them together in a large bowl. Toss the wedges into the bowl and turn over until they are all nicely coated with the egg white mixture.
  3. Arrange the wedges on the cookie sheet and bake until golden brown and crispy on the ends, about 40-45 minutes.

Serving Ideas

I love these with truffle aioli. The earthy truffle flavor works very well with the natural sweetness in the sweet potatoes. Regular aioli or mayonnaise works well too. If you like spice, try them with chipotle mayo.

Tips and Tricks

  • These sweet potato wedges are ready to go into the oven in a matter of minutes. The recipe calls for one egg white, and when combined with the olive oil, this is sufficient to nicely coat all the wedges.
  • No peeling is required either. Just give them a good wash and leave the skin on. Cut off any strings.
  • Sweet potatoes are quite hard, so be really careful when cutting them into wedges. Precision is not necessary...this isn't fine French cuisine. Cut them lengthwise into 10 wedges each, and don't worry if some end up thicker than others. Start by cutting them in half lengthwise, then angle your knife about 1/2 an inch or so up the side to make the first cut. Continue until you have made 4 cuts, creating 5 wedges from each half.
  • A little heat is nice and balances the natural sweetness of the potatoes. I like cayenne, but chili powder is also good.

Five Facts About Sweet Potatoes

  • Sweet potatoes are an excellent source of dietary fiber, especially when the skins (jackets) are left on.
  • Sweet potatoes are rich in beta carotene and vitamin A, making them super foods for healthy skin and eyes.
  • Yams and sweet potatoes are not the same thing. A yam is a starchy root that is usually imported from the Caribbean.
  • Sweet potatoes last and last. They will keep just fine on your kitchen counter for up to a month.
  • Sweet potatoes are the official vegetable of North Carolina. The flowering dogwood is the official flower.
Golden brown sweet potatoes fresh from the oven

Golden brown sweet potatoes fresh from the oven

© 2015 Kaili Bisson

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