Espresso Rubbed Ribeye Filet and Loaded Sweet Potato Wedges

Tender Kobe filet mignon served with a side of roasted sweet potato wedges loaded with blue cheese crumbles, crispy bacon bits, scallions and drizzles with ranch dressing.
Course Appetizer, Snack
Cuisine American
Keyword Espresso, filet mignon, sweet potato
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Lyuba Brooke


  • 2 large sweet potatoes
  • Salt
  • 1/2 tsp paprika
  • 2 Tbsp vegetable oil
  • 1/2 cup blue cheese crumbles
  • 6-7 crispy bacon strips crumbled
  • 1/3 cup diced scallions
  • 2 Tbsp Ranch dressing


  1. Preheat oven to 375 and line a baking sheet with aluminum foil.
  2. Peel sweet potatoes and cut them into wedges.
  3. Toss sweet potato wedges in a large bowl with oil, salt and paprika, until evenly coated.
  4. Spread potato wedges on the baking sheet, evenly, in one single layer.
  5. Bake for 20-25 minutes, until fully done. (Time may vary depending on the thickness of potato wedges.) You can turn on the broil on for about 45-60 seconds to golden the potatoes.
  6. Place cooked potato wedges in an oven-safe serving dish (or just gather them close together). Spread blue cheese crumbles and bacon bits over the potatoes. Place back in the oven for a few more minutes, until cheese starts to melt.
  7. Spread diced scallions over potatoes and drizzle with ranch dressing.
  8. Serve right away.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.