Oven Roasted Sweet Potato Wedges

McCormick
Oven Roasted Sweet Potato Wedges
3
4
45

Ingredients

  • 3 tablespoons coconut oil (Substitutions available olive oil)
  • 2 egg whites
  • 2 teaspoons seasoning salt (Lawry's®)
  • 1 1/2 pounds sweet potatoes (small, cut into 1-inch thick wedges, about 6 to 8 wedges per potato)

Directions

  1. 1Preheat oven to 425°F. Heat oil on large shallow baking pan in oven until very hot, but not smoking, about 10 minutes.
  2. 2Meanwhile, beat egg whites in large bowl with electric mixer on medium-high until stiff peaks form. Gently stir in seasoned salt until combined. Add sweet potatoes; toss to coat well.
  3. 3Remove baking pan from oven, being careful not to spill hot oil. Arrange the sweet potatoes in a single layer, flat side down, on baking pan.
  4. 4Roast 25 to 30 minutes or until sweet potatoes are tender and lightly browned, turning halfway through cooking. Sprinkle with additional seasoned salt, if desired.
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