Once you start wrapping sweet potato wedges in bacon you won’t have them any other way!
It’s the simple things in life ey? Honestly though these are outrageously delicious. That perfect balance of salt and sweet, paired with the perfect texture of crispy bacon and fluffy sweet potato wedges. Ugh. So good.
Sweet Potato Wedges
Sweet potato wedges are notoriously difficult to get crispy on the outside. Here you don’t really have to worry about that, because the bacon crisps up so easy it does all the hard work for you!
Preparing the Sweet Potato
I typically just give them a scrub and slice off any knobbly/wiry bits. You absolutely don’t need to peel the potatoes. The skin adds flavour and crisps up nicely. One thing you can do to help crisp up the bacon is ensure you thoroughly dry the potatoes when you wash and scrub them. You don’t want any excess moisture laying around or it’ll cause the wedges to steam and go soggy.
How to slice Sweet Potato Wedges
If you can get your hands on 4 fairly small but quite long sweet potatoes that’s great. You can then dice these into 4 wedges each to create 16 wedges total. I find large sweet potatoes are more difficult to slice into even sized wedges. If you’ve only got large sweet potatoes it’ll still work fine, you’ll just get more wedges from the one potato and they’ll be slightly different shapes. In all cases though it’s important the wedges are evenly sized so they cook at an even rate.
Process shots: scrub and dry potato (photo 1), slice in half (photo 2), slice in half again (photos 3&4).
Bacon Wrapped Wedges
Before you wrap the wedges in bacon, you’ll want to coat them in oil and some seasoning. I have tried these with just salt and pepper in the past, and they come out just fine, but if I’ve got them on hand I love adding smoked paprika and chilli powder. This gives a fuller flavour and gives the perfect balance out sweet, salty, smoky and spice!
When you wrap the wedges you’ll want to do it fairly tightly (not so tight the bacon rips). Also ensure you place them seam-side-down to ensure they don’t unwrap as they bake! Thinner slices of bacon work better than thick cut.
Try and use a non-stick tray, or use greaseproof paper. The sweet potatoes release sugar as they bake, which caramelize on the surface and make them quite sticky! Also ensure you space out the wedges, just to ensure they’ve got room to crisp up and not steam.
Process shots: add wedges to tray (photo 1), add seasoning and oil (photo 2), coat with your hands (photo 3), space out (photo 4), wrap in bacon (photo 5), bake (photo 6).
Serving Sweet Potato Wedges Wrapped in Bacon
These really do make the perfect Sandwich Side because they’re so quick and easy to make! If you’re making a batch just to eat by themselves, I recommend serving with a dip – Pesto Mayo and Chipotle Mayo are my faves.
Alrighty, let’s tuck into the full recipe for these bacon wrapped wedges shall we?!
How to make Bacon Wrapped Sweet Potato Wedges (Full Recipe & Video)
Bacon Wrapped Sweet Potato Wedges
- Large Non-Stick Baking Tray (can use Parchment to be sure)
- Sharp Knife & Chopping Board
- 4 small Sweet Potatoes (approx 800g/1.8lb/28oz in total)
- 16 slices of Bacon
- 1.5 tbsp Olive Oil
- 1/4 tsp EACH: Salt, Black Pepper (plus more salt to serve - optional)
- 1 tsp EACH: Chilli Powder, Smoked Paprika optional (see notes)
- Scrub the potatoes clean and thoroughly dry. Cut off any lumpy bits at either end or any wiry bits. Slice each potato into 4 even sized wedges.
- Place on a baking tray and use your hands to coat in olive oil and seasoning. One by one fairly tightly wrap a wedge in bacon, starting at one end and finishing at the other. Place seam-side-down so they don't unwrap in the oven. Make sure they're spaced out (use 2 trays if you need to).
- Place in the oven at 400F/200C for 30-35mins, or until soft right through the centre. Serve up and enjoy!
If you loved this Sweet Potato Wedges Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!