Sweet potato wedges

Sweet potato wedges

High in fibre and rammed with vitamins and minerals, these are a healthy alternative to chips.

15 min, prep
40 min, cook

Nutrition per portion

  • Calories273
  • Protein5
  • Carbs50
  • Fat7
  • Sat6
  • Fibre8


Kitchen tips

Overcrowding the tray will cause the wedges to steam and not crisp up. Use multiple trays to keep the wedges separate.


  1. 1

    Preheat the oven to 180oC. Fill a large pan with water and bring to the boil.

  2. 2

    Remove the top and tail off the sweet potato and cut away any tough strands. Slice in half length ways and then cut each half into approx 6 wedges so the outer site of each wedge is just under an inch wide. Place the wedges into the boiling water and cook for 5 minutes.

  3. 3

    Drain the wedges and leave to dry for 10 minutes. Put the coconut oil to the baking tray heat in the oven until the oil is hot.

  4. 4

    Remove the baking tray from the oven and place the wedges into the hot oil. Don't over crowd the tray. Cook for 40 minutes turning every 15 minutes.