Sweet Potato Wedges
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Fall in love with the delightful contrast of these sweet potato wedges, baked to creamy tenderness on the inside and crisped to perfection on the outside. The sweet potato’s natural sweetness is complemented by the smokiness of the paprika and chili seasoning, making them irresistible! They’re a simple-to-make side dish recipe that everyone will love.
Roasted sweet potato wedges are a delicious, savory-sweet addition to any table spread. These wedges are cut to generous sizes, so the larger pieces take a little longer to cook in the oven. This yields an exterior that’s crisper than most sweet potato fry recipes, while the inside is tender—it’s all about creating that perfect texture!
Ingredients needed
You only need a handful of ingredients to make these:
- Sweet potatoes: The star of the show! Sweet potatoes are rich in natural sweetness.
- Smoked paprika: Brings a smokiness that enhances the natural flavor of the sweet potato.
- Chili powder: Adjust the amount according to your spice preference.
- Mayonnaise and minced parsley: Sprinkle some parsley on before serving! Serve with mayo or your favorite dipping sauce – see our suggestions below!
How to cut sweet potato wedges
Cutting your sweet potato wedges is a simple process, but there are a few things you’ll want to keep in mind:
- Scrub-a-spud: While you don’t have to peel your sweet potato, it’s best to give it a scrub prior to cooking to remove any dirt. Remember to dry it thoroughly after rinsing, as excess moisture will affect the crispiness – pat dry with paper towel.
- To peel or not to peel: Peeling is optional! We prefer to keep the skin on, however this choice is entirely personal preference.
- Even sizes: For uniform cooking, aim for a consistent wedge size. Different sized pieces will cook at different times, so maintain uniformity when cutting.
- Size = texture: We opt for bigger cuts for this recipe as the larger surface area means more flavor, and the bigger pieces take longer to cook, allowing the exterior to crisp up. When it comes to potatoes, crispy is king!
- How to cut: Tailor your cuts to the size of your sweet potato- the size can vary greatly, so eyeball it according to what’s going to make the most uniform sizes. First, slice the sweet potato in half lengthwise, then cut each half into halves again lengthwise, creating quarters – you now have long wedges! If you’re using a bigger potato, you may wish to cut the quarters into halves again.
Hot tip for crispy sweet potato wedges
When doubling (or tripling) this recipe, the key to optimal crispiness is to avoid overcrowding the baking sheet. Crowding the sweet potato wedges leads to steaming rather than crisping. Arrange them in a single layer on the baking tray and ensure they don’t touch their neighbors. If needed, use an additional baking tray. This guarantees that each wedge has the space it needs to achieve the perfect crisp.
Dip ideas
These sweet babies are a vessel for dip and sauces that complement their natural sweetness. Pair them with smoky or spicy flavors, like this chipotle mayo or harissa mayo.
Creamier dips bring out the crisp texture and smokiness of the seasonings, like this chilli cheese dip, cilantro lime ranch dressing, or blue cheese dressing.
Recipe FAQs
Can I use other seasonings?
Sure thing! We love the smokiness of the paprika, and it pairs so well with the sweetness of the sweet potatoes. However, they taste great with many spices, so get creative with your seasonings! Check out our spice blends for inspiration.
Can I store leftovers?
You can! Once cooled, put them in an airtight container – you want to wait until they’re cooled to room temperature before putting a lid on the container. Otherwise, they will steam away and get soggy. Put them in the fridge for 3-5 days. Reheat in the oven or toaster oven to maintain their crispiness – reheating in the microwave will result in a softer texture.
Sweet Potato Wedges Recipe
Ingredients
- 2 medium sweet potatoes (cut into wedges (don’t bother peeling them))
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1-2 teaspoons chili powder (depending on how hot you like it)
- ½ teaspoon sea salt
- A pinch of black pepper
- Mayonnaise and minced parsley (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet and drizzle with the oil.2 medium sweet potatoes, 1 tablespoon olive oil
- Sprinkle the smoked paprika, chili powder, sea salt, and black pepper over the sweet potatoes then use your hands to mix them so that they are well coated with the oil and spices.1 teaspoon smoked paprika, 1-2 teaspoons chili powder, ½ teaspoon sea salt, A pinch of black pepper
- Bake in the oven for 40 minutes, turning once halfway through, until they are brown and crispy on the outside.
- Serve with some minced parsley on top and some mayo for dipping on the side.Mayonnaise and minced parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dish recipes!
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.
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!
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.
Hey Doug,
I always use terms sweet potato and yam to mean the same thing. You’re right though, they are sweet potatoes 🙂
Another tasty sounding recipe I can enjoy while on the Wild Rose cleanse! Wonderful!
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!
Those look GOOD I’m going to have to try those!
Thanks, Claire. Let me know how you like then after you make them!