These wedges have a nice little crunch to them but their centers are soft which makes them very morish for something that is fairly healthy. They go well with spicy food but are very nice on their own as a snack. Don’t freak out about the amount of salt and pepper in the recipe, most of it stays in the discarded egg white so you need to put in a lot.
- 4 large tubular orange fleshed sweet potatoes
- 1 egg white
- 1 TBSP water
- 2 tsp salt
- 2 tsp ground black pepper
- 1 TBSP olive oil
- Make sure the rack is in the middle of the oven and then preheat the oven to 400f/200c.
- Peal, rinse and dry the potatoes, then cut off the ends. Carefully slice each potato into 8 wedges.
- Put the egg white, water, salt and pepper in a very large bowl and whisk till the mixture is foamy and tripled in volume. We aren’t looking for peaks here so don’t break out the mixer for this, a simple whisk or even a fork will do the job.
- Add all the potatoes to the bowl and with a large spoon toss them gently, make sure they are really well coated on all sides.
- Put the oil in a baking tray and coat it evenly, I use use a small piece of kitchen paper to do this. Place the wedges on their round uncut side with the points facing up. Discard any left over egg.
- Put the tray with the wedges back in the oven on the middle rack.
- Bake for 15 minutes, remove from the oven and let sit for 5 minutes.
- Return them to the oven for 10 to 15 minutes more, until they are well browned but not black.
Serve immediately – Makes 4 Servings (easily doubled, see notes)
- To double the recipe, only double the potatoes not the rest of the ingredients.
- Best thing you can cook these on is a try lined with a silicone baking mat, they come out perfect every time.
- If you don’t have a silicon baking mat or a really good non-stick baking tray, line your baking tray with lightly oiled special for baking parchment paper or you’ll be prying these wedges off of it with a chisel.