Sweet Potato Wedges with Truffle Aioli
Like this sweet potato recipe? Please rate it.
Sweet potato wedges served with truffle aioli
Easy Sweet Potato Wedges
Sigh...it is March 21st, officially the first full day of spring. And what is it doing outside? Snowing. Snowing to beat the band. Snowing so hard that I can barely make out my neighbor's house across the road. Spring is not looking good so far.
What to do on a snowy spring day when hunger strikes? Make something easy, that sticks to your ribs, is delicious and smells oh so good when it is cooking.
Sweet potato wedges....mmmmmmm
This is among my favorite of all sweet potato recipes. And because the sweet potato wedges are baked and not fried, this means it is practically a health food. Well, except for the aioil perhaps.
Ready? Let's get cooking...
Did you know...? Five facts about sweet potatoes.
1. Sweet potatoes are an excellent source of dietary fiber, especially when the skins (jackets) are left on.
2. Sweet potatoes are rich in beta carotene and Vitamin A, making them super foods for healthy skin and eyes.
3. Yams and sweet potatoes are not the same thing. A yam is a starchy root that is usually imported from the Caribbean.
4. Sweet potatoes last and last. They will keep just fine on your kitchen counter for up to a month.
5. Sweet potatoes are the official vegetable of North Carolina. The flowering dogwood is the official flower.
Ten minutes is all it takes to prepare these
- 3 sweet potatoes, large
- 1 egg white
- 1 TBSP olive oil
- 1/4 TSP cayenne pepper, (optional) chili powder can also be used
- 1/4 TSP black pepper, fresh ground
- 1/2 TSP salt
- 1/2 TSP paprika
Fast and easy to prepareClick thumbnail to view full-size
Easy as 1, 2, 3
- Preheat your over 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.
- 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.
- Arrange the wedges on the cookie sheet, and bake until golden brown and crispy on the ends - about 40-45 minutes.
Tips for making this wonderful sweet potato recipe
- 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 real 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.
Golden brown sweet potatoes fresh from the oven
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 work well too. If you like spice, try them with chipotle mayo.
Sweet potatoes: History and Nutrition
Calories noted do not include aioli
|Serving size: 7 or 8 wedges|
|Calories from Fat||0|
|% Daily Value *|
|Sugar 11 g|
|Fiber 4 g||16%|
|Protein 3 g||6%|
|Sodium 48 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2015 Kaili Bisson