Crispy Sweet Potato Wedges

Italian bread crumbs and fresh or dried Italian herbs give these Crispy Sweet Potato Wedges a flavour that will have you coming back for more! Great as an appetizer or side dish!

this recipe!

Tips For Making Crispy Sweet Potato Wedges

Try to cut the sweet potatoes into similar sized wedges for even cooking. Once peeled and cut, set aside.

Chop garlic and fresh herbs by hand or in food chopper. You can easily use dried herbs in this recipe. I strongly recommend Italian seasoned bread crumbs although you can use plain or panko bread crumbs as well.

When you mix the sweet potatoes with the egg mixture, not all of the eggs will stick. Give it another mix right before you're ready to dip it into the bread crumb mixture.

When you dip the potatoes into the bread crumb mixture, roll them into the mixture to ensure even coverage. You want to get as much as that yummy coating on the potato as possible 🙂

Remember to grease the baking sheet lightly with olive oil or butter. This will ensure that the wedges do not stick.

Serve with ketchup or chipotle sauce. These are great as an appetizer on their own and as a side dish.

Looking for other great side dishes? You might like these recipes:

Greek Potatoes

Sweet & White Creamy Scalloped Potatoes au Gratin

Crispy Sweet Potato Wedges

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★★★★★

5 from 1 review

• Author: Sandra Flegg
• Total Time: 40 minutes
• Yield: 4 servings

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Description

Italian bread crumbs and fresh or dried Italian herbs give these Crispy Sweet Potato Wedges a flavour that will have you coming back for more. Great as an appetizer or side dish!

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Ingredients

2 large sweet potatoes (1 lb.)

1 egg, beaten

1 clove garlic, minced

1 tbsp. water

½ cup dry bread crumbs (Italian flavoured)

½ cups grated Parmesan cheese

1 tbsp. fresh basil and oregano

OR

1 TSP. each basil and oregano

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Instructions

1. Peel sweet  potatoes and cut into wedges lengthwise,  all should be similar in size.

2. In a large bowl, whisk together egg and minced garlic with 1 tbsp. water

3. Add potatoes and mix to cover the sweet potatoes with the egg mixture.

4. In a small bowl, combine bread crumbs, Parmesan cheese, basil and oregano.

5. Toss potato wedges again to coat with egg mixture then add immediately to the bread crumb mix. 

6. Roll potato wedges in mixture to coat well, press the potatoes by hand into the mixture to ensure a good even coating. 

7.  Bake at 425F on greased baking sheet for 15 minutes.

8. Turn wedges then bake for another 12 to 15 minutes or until potatoes are tender when pierced with a sharp knife.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dishes
• Method: Oven
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 172
• Sugar: 3.8 g
• Sodium: 323.3 mg
• Fat: 4.8 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2.7 g
• Protein: 8.3 g
• Cholesterol: 53.7 mg

Keywords: crispy sweet potato wedges