Crispy Sweet Potato Wedges

Name: Crispy Sweet Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 Tbs olive oil; 2 egg whites; 2 Tbs rice flour (or cornstarch or potato starch); 2 tsp Lawry's seasoned salt; 1 1/2 pounds sweet potatoes, scrubbed, skin on, cut into 1" wide wedges

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I’ve made these Crispy-Coated Sweet Potato Wedges from
Cravings: Hungry for More by Chrissy Teigen three times so far and I know I’ll be making them again. They’re coated with egg white, which is mixed with rice flour (or cornstarch or potato starch) and Lawry’s Seasoned Salt, which I haven’t used in ages. Growing up we would put that on popcorn but I don’t think I’ve ever cooked with it other than that, although now I’m wondering why.

They go together in about 10 minutes, during which time you preheat a pan with a bit of oil on it. They take about 30 minutes to bake. You just have to flip them over once about halfway through.

Once I forgot to preheat the pan and the flavor was still good, but I missed the crispy texture.

Crispy Sweet Potato Wedges without preheated pan — Crispy Sweet Potato Wedges without Preheated Pan

I remember using egg whites in a recipe for baked French fried potatoes, from a long-ago diet book with Oprah Winfrey’s name on it. Aha, it was from In the Kitchen with Rosie, from 1994. Thank you Amazon. Adding the rice flour to the egg whites really ups the game on the texture.

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3 from 1 vote

Crispy Sweet Potato Wedges

Prep Time10

Cook Time30

Total Time40

Ingredients

2 Tbs olive oil
2 egg whites
2 Tbs rice flour or cornstarch or potato starch
2 tsp Lawry’s seasoned salt
1 1/2 pounds sweet potatoes, scrubbed, skin on, cut into 1″ wide wedges

Instructions

Preheat the oven to 425. Put the oil on a rimmed baking sheet that’s large enough to hold the sweet potatoes in a single layer. Preheat the pan in the oven about 7-8 minutes, until hot but not smoking.
Whisk the egg whites until stiff. By hand that takes about 4 minutes. If you want to use an electric mixer, allow about 2 minutes.
Stir in the rice flour and seasoned salt, then add the sweet potato wedges and stir gently until coated.
Take the pan out of the oven and put the sweet potatoes on it, turning until each one has a cut side down in contact with the oil. Bake 15 minutes or so, until the sides in contact with the pan are crispy.
Take the pan out of the oven and turn all the wedges until the other cut side is down and bake another 10-15 minutes. Sprinkle more seasoned salt on to taste and serve.

Posted

March 18, 2019

Uncategorized

Ellen

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Comments

2 responses to “Crispy Sweet Potato Wedges”

Ellen

February 19, 2024

Sorry you didn’t enjoy them.
Sadie

February 12, 2024

I’ve tried many recipes over the years that promised crispy sweet potato wedges and the end results have been similar to these. Despite a bit of crispness to the sharp edges of the wedges, they’re always soft for the most part. The oven roasted sweet potato wedges/fries I’ve made in the past had more flavor than these. The seasoned salt on its own didn’t add much interest. Onion powder, garlic powder, chili powder, smoked paprika, sumac, etc. boost the flavor. Preheating the pan didn’t make a difference to the crispness, nor did beating the egg whites to stiff peaks. The whites deflated and started to liquify when the rice flour and seasoned salt were added. Whisking the whites till they’re foamy is less work and achieves the same results. Unfortunately the extra steps to this recipe weren’t worth the effort which is why I’ve given a 3 star rating. Had the prep been simpler, this would be a 4 star recipe.