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Sweet Potato Wedges with Truffle Aioli

Updated on March 8, 2017
Kaili Bisson profile image

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.

Like this sweet potato recipe? Please rate it.

5 stars from 6 ratings of Sweet Potato Wedges with Truffle Aioli

Sweet potato wedges served with truffle aioli

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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

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: Serves four people

Ingredients

  • 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 prepare

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Easy as 1, 2, 3

  1. 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.
  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.

Tips for making this wonderful sweet potato recipe

  1. 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.
  2. No peeling is required either. Just give them a good wash, and leave the skin on. Cut off any strings.
  3. 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.
  4. 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

Source

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 work well too. If you like spice, try them with chipotle mayo.

Enjoy!

Source

Sweet potatoes: History and Nutrition

Calories noted do not include aioli

Nutrition Facts
Serving size: 7 or 8 wedges
Calories 120
Calories from Fat0
% Daily Value *
Sugar 11 g
Fiber 4 g16%
Protein 3 g6%
Sodium 48 mg2%
* 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

Comments

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    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      2 years ago from Canada

      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!

    • lambservant profile image

      Lori Colbo 

      2 years ago from Pacific Northwest

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • vocalcoach profile image

      Audrey Hunt 

      3 years ago from Idyllwild Ca.

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • aviannovice profile image

      Deb Hirt 

      3 years ago from Stillwater, OK

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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.

    • aviannovice profile image

      Deb Hirt 

      3 years ago from Stillwater, OK

      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.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      3 years ago from New Delhi, India

      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!

    • GmaGoldie profile image

      Kelly Kline Burnett 

      3 years ago from Madison, Wisconsin

      Love roasted vegetables - snow or sunshine times - anytime!

      How do you make your aioli sauce?

      Thank you!

    • Dressage Husband profile image

      Stephen J Parkin 

      3 years ago from Pine Grove, Nova Scotia, Canada

      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!

    • AliciaC profile image

      Linda Crampton 

      3 years ago from British Columbia, Canada

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

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • Kaili Bisson profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

      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 profile imageAUTHOR

      Kaili Bisson 

      3 years ago from Canada

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

    • Jodah profile image

      John Hansen 

      3 years ago from Queensland Australia

      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.

    • Dressage Husband profile image

      Stephen J Parkin 

      3 years ago from Pine Grove, Nova Scotia, Canada

      These sound absolutely delicious voted up in relevant categories!

    • tillsontitan profile image

      Mary Craig 

      3 years ago from New York

      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.

    • vocalcoach profile image

      Audrey Hunt 

      3 years ago from Idyllwild Ca.

      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!

    • Just Ask Susan profile image

      Susan Zutautas 

      3 years ago from Ontario, Canada

      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 profile image

      Jackie Lynnley 

      3 years ago from The Beautiful South

      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! ^+

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