Sweet Potato Wedges Wrapped in Bacon
My “Sweet Potato Wedges Wrapped in Bacon” is such a simple recipe but its a real winner! The perfect combination of crunchy, salty bacon & soft, sweet wedges. Warm from the wedges, cool from the dip you could dunk them into. It’s a taste explosion!! Naturally gluten free, dairy free of course!
Its this easy: coat your wedges in oil and seasoning, bake them for 10 mins, wrap in bacon and bake again.
Incase you’re not sold already, I’m just going to leave this here…
What would you serve this with? What can’t you have them with!!!! We’ve had my “Sweet Potato Wedges Wrapped in Bacon” with burgers, as a side for our BBQ’s and even on their own with sour cream, hummus or salsa.
Could you use white potato? Absolutely!! You may need to increase the cooking time. I recommend adding 10 mins to the cooking time when they go in the oven before adding the bacon, i.e. cook for 20 mins rather than 10.
Could you use normal bacon rather than streaky? Yes and its still delicious, but it doesn’t wrap around the wedges quite so well and it has a tendency to fall off! If you’re going for this option, I recommend using thin cut bacon and keeping it in place with a cocktail stick 🙂
Do you need to par boil the potatoes before they’re baked? Nope! Sweet potatoes don’t really need par-boiling anyway, but especially when they’re wrapped in bacon like these 😉
Should I peel the potatoes before cooking? You can but its not necessary. They will hold together better if you leave the skin on too. Leave them on and take the extra fibre hit!
As per usual, I’ve made the recipe look quite long because I’ve included 1 million tips and tricks 😉 promise its actually very easy!!!
Sweet Potato Wedges Wrapped in Bacon
- 2 medium sweet potatoes
- 10 -12 slices of streaky bacon - – you want each slice to be about 1 inch wide. If your pack has really wide slices, cut them in half
Seasoning (all optional)
- 1/2 tsp garlic granules
- 1/2 tsp paprika
- 1/2 tsp mixed herbs/basil/oregano/rosemary - pick your fave!
- 2 tbsp sunflower oil
- Pre-heat the oven to 180oC (fan).
- Slice the sweet potatoes into wedges >You don't need to peel the potatoes first. They'll hold together better with the skin on.>The wedges need to be roughly the same size so they cook evenly. >HOW TO CUT WEDGES: I find the best way to do this is to cut the potato in half. Take one half, place it flat side down on your shopping board. Cut 3 or 4 segments (depending how big your sweet potato is) like a terrys chocolate orange! By that, I mean all of the cuts should meet at the core of the potato to create segments, rather than chips!I found this helpful picture on google to show you what I mean:
- Place the wedges in a large bowl.
- Add all of the seasonings and oil and mix together until the potatoes are thoroughly coated.
- Place the wedges on a baking tray >Ideally spread apart, so they are not touching – this will ensure they cook evenly and crisp up nicely!>I've used tin foil to help with the cleaning afterwards but thats optional!
- Bake for 10 mins.
- Remove the baking tray from the oven.
- Take 1 of the wedges and wrap it up in 1 piece of bacon. >I recommend spiralling the bacon around the wedge, as tightly as possible.
- Repeat for the rest of the wedges
- Place them back on the baking tray, ideally spaced out again, and into the oven for 30-40mins, or until the bacon is starting to go brown and crispy!>You may want to turn the wedges after 20 mins, to ensure the bacon goes crispy all the way around>If you do have wedges that are a little smaller than the rest, they may need removing from the oven 5 mins before the rest! Overcooked sweet potato goes a little black isnt so great!!>Top tip: if you have a cooking rack, place the wedges onto a cooling rack, on the baking tray. This will help the bacon crips up all the way around, without the need for turning!
- Remove from the oven and EAT!!!