Roasted Sweet Potato Wedges

  • Yield: 4 servings


1/2cup olive oil
2cups dried breadcrumbs
1teaspoon onion powder
1teaspoon garlic powder
1/2teaspoon coarse salt
1/2teaspoon freshly ground black pepper
1teaspoon sweet Hungarian paprika
3 sweet potatoes, cut into 1/2-inch thick wedges


  1. Preheat oven to 425F. Spray a roasting pan with nonstick cooking spray.
  2. Pour olive oil into a medium bowl. Combine breadcrumbs, onion powder, garlic powder, salt, pepper and paprika in a shallow bowl.
  3. Dip each potato wedge into olive oil to coat on both sides, shake off excess oil, then dredge in breadcrumb mixture to coat evenly. Place in prepared roasting pan. Repeat with remaining wedges. Bake about 45 minutes, turning every 15 minutes so the potatoes will be crispy on all side. Serve immediately.
Recipe reprinted with permission from Jack Witherspoon’s Twist It Up (Chronicle Books, 2011).


Nutritional Info *per serving

  • Calories 433
  • Fat 23g
  • Saturated Fat 4g
  • Cholesterol 0mg
  • Sodium 604mg
  • Carbohydrate 51g
  • Fiber 5g
  • Sugars 7g
  • Protein 8g