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!
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.