Sweet and Spicy Yam Wedges

Sweet and Spicy Yam WedgesUnlike the song that drags on and on about partridges in pear trees, the next twelve days are going to fly by. I hope. The plan, which like any that feels ambitious, also feels quite exciting. Each of the next day twelve days before Christmas, I plan to cook, photograph and blog about one Christmas-y dish. To kill two birds (or partridges) with one stone, I’ll also make a good dent in my Christmas baking.

I have a general idea of what I am going to make, but there are spots available that I am open to suggestions to fill. Do you have a favourite Christmas dish you’d like to share? Interested in a recipe using a certain ingredient? Talk to me, let’s decide what to cook together.

Sweet and Spicy Yam Wedges

In no particular order:

1. Sweet and Spicy Yam Wedges

2. Oven Baked Sharp Cheese Bread Bites

3. Candied Manderin Oranges with Cranberries

4. Mashed Potato and White Cheddar Cakes

5. Maple Bourbon Glazed Garden Carrots with Pistachios

6. Sausage Stuffing Baked  in Onions

7. Not-too-Sweet Nanaimo Bars

8. Pecan and Raisin Butter Tarts

9. Melt-in-your-Mouth Shortbread

10. Homemade Bacon Turtles



I’m starting with the Sweet and Spicy Yam Wedges, partly because they’re delicious and I feel like eating them now, and partly because they’ll go equally well with my baked salmon as they would with a roast turkey. They’re as spicy as you decide you want them to be. In my home they’re really spicy. I like to feel my mouth burn.

Sweet and Spicy Yam Wedges

Sweet and Spicy Yam Wedges
Prep time
Cook time
Total time
Crispy on the outside, soft in the centre and perfect beside any roast meat
Recipe type: Side Dish
The Endless Meal - Serves: 2
  • 1 large yam, cut into wedges
  • ½ – 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground fennel seeds or fennel pollen
  • ¾ teaspoon sea salt
  • Olive oil
  1. Preheat oven to 420 degrees
  2. Place yam wedges in a bowl and coat with oil
  3. Add remaining spices and toss to coat
  4. Bake on a baking sheet for 40 minutes, turning once, until brown and crispy on the outside
  5. Enjoy!

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Doug says

    I mixed up the spices a little from your recipe. I added cumin, coriander, allspice, garlic, onion powders and gosh darn it some togarashi. The first ingredients are used on a jerk chicken recipe I make are are always included if you’ve had blackened chicken or fish in a restaurant.

    • Kristen says

      That sounds fantastic! I love how a dish changes each time someone else cooks it. It is such an organic and creative process. Will definitely have to try your version!

  2. Doug says

    well they are not really yams even though that’s what they are called in the grocery stores, a yam is a very large asian root. these are red sweet potatoes.

    • Kristen says

      Hey Doug,

      I always use terms sweet potato and yam to mean the same thing. You’re right though, they are sweet potatoes :)

    • Kristen says

      Hey Lyndz,

      When was on the Wild Rose cleanse I made a jar of preserved lemon aioli with cilantro and cayenne. It’s awesome on everything, including these yam wedges!

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