This vegan sweet potato wedge recipe is quick and easy to make. It takes only 5 ingredients and they are perfect thanksgiving side or an afternoon snack.

Sweet Potato Wedges

Sweet Potato Wedges with a Bread Crumb Crust
Course brunch, Side Dish, Snack
Cuisine American, Italian
Prep Time 7 minutes
Cook Time 15 minutes
Total Time 22 minutes
Servings 2 People
Calories 803kcal
Author Healing Tomato



  • Preheat oven to 500 degrees.
  • Take 2 sweet potatoes and wash them thoroughly
  • Cut the edges off the sweet potato
  • Split the sweet potato into halves
  • Cut about 6 long strips from each half
  • Place the wedges in a bowl and set aside
  • In a food processor or grinder, add 1 cup of panko crumbs
  • Add 1/4 cup of oregano
  • Add 1/2 cup of parsley
  • Grind on low speed until it is finely ground.
  • Add 1/2 cup of olive oil to the bowl of sweet potatoes
  • Add 1/2 of the ground panko mixture from step 10
  • Add 1 Tbsp of olive oil, if it is too dry
  • Mix until all the potatoes are well coated
  • Evenly space out the wedges out on a baking
  • Place in the oven and bake for 15 - 20 minutes.



I only used 1/2 of this ground panko crumb mixture. I am going to store the rest for future use. Shelf life is about 1 month when stored in a cool, dry place The Panko Crumb Mixture will store well for about 1 month in a cool, dry place


Calories: 803kcal | Carbohydrates: 55g | Protein: 8g | Fat: 63g | Saturated Fat: 8g | Sodium: 322mg | Potassium: 740mg | Fiber: 9g | Sugar: 7g | Vitamin A: 18665IU | Vitamin C: 11mg | Calcium: 261mg | Iron: 6.1mg