Delicious! I used 2 whole eggs instead of the whites. The sweet potato wedges were coveted by all so next time we'll do 100 percent sweet potato.
These were amazing! They were nice and crispy on the outside and creamy on the inside. I did soak the potato wedges in water for ~30 minutes beforehand to remove some of the starch, which helps crisp up the potatoes when you bake them.
I checked the oven after only 20 minutes and they were burning. I went ahead and took them out but they were slightly under-cooked but tasted good. I'd make them again and make adjustments to the time and temperature.
I made a modified version of this recipe. I used only one baking potato as it is only my husband and me at home and 4 pieces of potato was more than enough for us and I am not a big fan of leftover baked potatoes. I am looking forward to making it with the sweet potatoes when our children visit over the holidays. This was easy and delicious.