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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.

Ready? Let's get cooking...

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Prep timeCook timeReady inYields

10 min

45 min

55 min

4 servings

Ingredients

  • 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

Instructions

  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

Comments

Kaili Bisson (author) from Canada on May 05, 2016:

Hi lambservant, I like the sounds of the rosemary. I do regular potatoes that way but it would be great with sweet potatoes. And some aioli!

Lori Colbo from Pacific Northwest on May 05, 2016:

I make sweet potato wedges often. I use olive oil, garlic powder or minced garlic, salt pepper, and generous rosemary. To die for. Recently I made them very simlarly to this recipe you have here and it was yummy also.

Kaili Bisson (author) from Canada on April 16, 2015:

Well hello vocalcoach and thank you for letting me know. So glad you enjoyed them!

Audrey Hunt from Idyllwild Ca. on April 16, 2015:

I'm back to tell you how much I've enjoyed making your sweet potato wedges. They're a big hit around my house and I have you to thank.

Kaili Bisson (author) from Canada on April 14, 2015:

Hi Deb...these are really good. Thinking of making some to snack on while watching the hockey game Wednesday :-)

Deb Hirt from Stillwater, OK on April 10, 2015:

Kaili, I left a comment on here, too, but it never showed up, which seems to be common practice as of late for HubPages. This looks like it would be right up my alley, and I want to try it.

Kaili Bisson (author) from Canada on April 10, 2015:

Hi Deb...give these a try and you will be hooked!

Kaili Bisson (author) from Canada on April 10, 2015:

Hello ChitrangadaSharan...no need to boil these and cleanup is easy if you line the pan with parchment paper. Thank you for your kind feedback and the vote :-)

Kaili Bisson (author) from Canada on April 10, 2015:

Hi GmaGoldie...I usually just add a little white truffle oil into regular mayo. You don't need much, as truffle oil is quite aromatic. But you can also buy Truffle aioli in some supermarkets. Regular or even garlic mayo are also good choices with these.

Kaili Bisson (author) from Canada on April 10, 2015:

Hi Dressage...I couldn't agree more :-)

Kaili Bisson (author) from Canada on April 10, 2015:

Hi Alicia...sorry for the delay...swamped at work. Please give these a try and let me know what you think. They are so tasty, and you can easily adjust spicing to your taste.

Deb Hirt from Stillwater, OK on April 05, 2015:

This is definitely something that will work for me. Thanks for the great suggestion. I usually eat sweets baked in the jacket, and this is a nice switch from that.

Chitrangada Sharan from New Delhi, India on March 24, 2015:

This sounds delicious, healthy and easy to make. I have never tried sweet potato this way. Usually I boil it, but now I will definitely try your recipe.

Thanks for sharing the details and the helpful pictures too. Voted up!

Kelly Kline Burnett from Madison, Wisconsin on March 23, 2015:

Love roasted vegetables - snow or sunshine times - anytime!

How do you make your aioli sauce?

Thank you!

Stephen J Parkin from Pine Grove, Nova Scotia, Canada on March 22, 2015:

The temperature is a little higher, but there is so much snow and it is colder than we ever remember at this time of year. These wedgies are a great snack on cold nights like we are getting!

Linda Crampton from British Columbia, Canada on March 22, 2015:

I love sweet potatoes, especially when they're coated with spices. Thanks for sharing the recipe. It certainly sounds delicious!

Kaili Bisson (author) from Canada on March 22, 2015:

Hi Jodah. Yep, not snowing today, but still crazy cold at -15C. At least the sun is shining :-) Let me know what you think once you have had a chance to try the recipe.

Kaili Bisson (author) from Canada on March 22, 2015:

Hi dressage and thank you for the votes :-) Hope the weather is a little warmer in NS than it is here in the nation's capital.

Kaili Bisson (author) from Canada on March 22, 2015:

Hello tillsontitan and thank you for the wonderful feedback and votes. They disappeared very quickly here yesterday.

Kaili Bisson (author) from Canada on March 22, 2015:

Hi vocalcoach and thank you for the votes and sharing. Let me know how they turn out :-)

Kaili Bisson (author) from Canada on March 22, 2015:

Hi Susan. They are really good. The egg white makes the spices stick better, and creates a sort of glaze that really browns up nicely too.

Kaili Bisson (author) from Canada on March 22, 2015:

Hi Jackie, you are most welcome. Yes, the thing I like about these is that they are baked, not fried, so much healthier.

John Hansen from Queensland Australia on March 21, 2015:

These sweet potato wedges look and sound delicious. We grow our own sweet potatoes so I will be sure to try out this recipe in future. Thanks for sharing, and hope the snow eases up soon.

Stephen J Parkin from Pine Grove, Nova Scotia, Canada on March 21, 2015:

These sound absolutely delicious voted up in relevant categories!

Mary Craig from New York on March 21, 2015:

Sweet potato fries are yummy so I know these wedges will be great. They look so good I can almost smell them. Thanks for sharing this great recipe.

Voted up, useful, and awesome, and voted five stars.

Audrey Hunt from Idyllwild Ca. on March 21, 2015:

I'm off to the market for sweet potatoes and excited to try your recipe. They look delicious and I love the health benefits. Big votes and sharing. Thanks!

Susan Zutautas from Ontario, Canada on March 21, 2015:

I love sweet potatoes and sweet potato fries or wedges. I've never tried using egg before though and will try your recipe. They look so good!

Jackie Lynnley from the beautiful south on March 21, 2015:

This looks so good I have to try it! I love sweet potato chips but this would be so much healthier. Thanks so much for sharing! ^+