Oven Roasted Sweet Potato Wedges

By: McCormick Kitchens

Made With:

This oven-baked take on sweet potato fries is the perfect side for burgers, grilled chicken and more. Coat wedges in a mixture of egg white and Lawry's® Seasoned Salt, then roast in a thin layer of hot coconut oil for a sweet, crispy finish.

Recipe Info

Prep Time:

15m
Cook Time:

40m
Ingredients:

4
Servings:

4
User Rating:

Ingredients

3 tablespoons coconut oil olive oil
2 egg whites
2 teaspoons Lawry's® Seasoned Salt - SubstitutesLawry's® 25% Less Sodium Seasoned Salt
1 1/2 pounds small sweet potatoes, cut into 1-inch thick wedges (about 6 to 8 wedges per potato)

Nutrition Information

(per serving)

Key products

Lawry's® Seasoned Salt

$5.49

Unit price: per

Lawry's® 25% Less Sodium Seasoned Salt, 8 oz

$5.49

Unit price: per

Instructions

Preheat oven to 425°F. Heat oil on large shallow baking pan in oven until very hot, but not smoking, about 10 minutes.
Meanwhile, 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.
Remove 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.
Roast 25 to 30 minutes or until sweet potatoes are tender and lightly browned, turning halfway through cooking. Sprinkle with additional seasoned salt, if desired.