Save This hearty chili-spiced roasted sweet potato wedge recipe transforms ordinary sweet potatoes into a crave-worthy side dish that perfectly balances sweet and spicy flavors. The magic happens when the natural sugars caramelize in the oven, creating crispy edges while maintaining a tender interior.
I first created these sweet potato wedges when looking for a healthier alternative to french fries that my spice-loving family would actually enjoy. Now they request these wedges at least once a week, especially during fall when sweet potatoes are at their peak.
Ingredients
- Sweet potatoes: Choose firm, unblemished potatoes with deep orange flesh for the best flavor and texture. Medium to large sizes work best for creating substantial wedges.
- Olive oil: The fat that helps crisp the edges and carries the spice flavors. Use a good quality extra virgin for best results.
- Chili powder: Provides the primary heat and color. Look for one without added salt so you can control the seasoning.
- Smoked paprika: Adds a subtle smoky dimension that elevates the entire dish. Spanish varieties offer the most authentic flavor.
- Ground cumin: Brings earthy warmth that complements the sweetness of the potatoes. Freshly ground will have the most aromatic impact.
- Garlic powder: Offers convenience and even distribution of garlic flavor without burning. Fresh garlic would likely burn at the high roasting temperature.
- Cayenne pepper: Optional but recommended for heat lovers. Start with less if you're sensitive to spice.
- Sea salt: Essential for enhancing all the other flavors. Flaky sea salt makes a wonderful finishing touch if available.
- Black pepper: Fresh ground provides the best flavor and subtle heat that differs from the cayenne.
- Fresh cilantro: Optional garnish that adds brightness and color contrast. If you're in the cilantro hater camp, substitute with flat leaf parsley.
- Lime wedges: The acidity cuts through the richness and brightens the entire dish. Highly recommended for serving.
Instructions
- Preheat and Prepare:
- Heat your oven to 220°C or 425°F which is the sweet spot for developing caramelization without burning. Line your baking sheet with parchment paper which prevents sticking and makes cleanup infinitely easier. The paper also helps distribute heat evenly for more consistent results.
- Create Spice Mixture:
- In a large bowl combine all your seasonings with the olive oil. This creates a paste like mixture that will distribute more evenly than adding spices directly to the potatoes. Make sure to break up any clumps in the spices for even distribution.
- Coat Sweet Potatoes:
- Add your sweet potato wedges to the bowl with the spice mixture and use your hands to toss thoroughly. Really get in there and massage the mixture onto every surface of the potato wedges. This hands on approach ensures far better coverage than using utensils.
- Arrange for Optimal Cooking:
- Place each wedge on the prepared baking sheet with one cut side down. The key here is leaving space between wedges. Overcrowding leads to steaming instead of roasting which means soggy instead of crispy wedges. Use two baking sheets if needed rather than cramming them onto one.
- Roast to Perfection:
- Place in the preheated oven and set a timer for 15 minutes. At this point flip each wedge to the other cut side. This ensures even browning on multiple surfaces. Return to the oven for another 10 to 15 minutes until the edges develop a deep golden brown color and the centers are tender when pierced with a fork.
- Finish with Fresh Elements:
- Immediately after removing from the oven sprinkle with freshly chopped cilantro while still hot. The residual heat will release the aromatic oils in the herb. Serve with lime wedges on the side for squeezing over just before eating.
Save My absolute favorite ingredient in this recipe is the smoked paprika. I discovered it years ago when studying Spanish cuisine, and it transformed my cooking. The subtle smokiness adds such depth that these wedges taste like they were cooked over an open flame rather than in an oven. My family now keeps multiple varieties of paprika in our spice cabinet because of this recipe.
Perfect Cutting Technique
Achieving uniformly sized wedges is crucial for even cooking. Start by slicing your scrubbed sweet potato in half lengthwise. Place the flat side down on your cutting board for stability, then cut each half into 3 or 4 wedges, depending on the size of your potato. Aim for wedges about 1/2 to 3/4 inch thick at their widest point. Consistency is more important than exact size. Uneven wedges will result in some burning while others remain undercooked.
A sharp knife makes this process safer and more precise. I recommend using a heavy chef's knife rather than a serrated blade which can tear the flesh. If your sweet potatoes are particularly large or difficult to cut, you can microwave them for just 1 minute to slightly soften before cutting.
Storage and Reheating
These sweet potato wedges are best enjoyed immediately after roasting when they're at peak crispness. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Avoid storing them while still warm as condensation will make them soggy.
To reheat, arrange in a single layer on a baking sheet and place in a 200°C or 400°F oven for 5 to 7 minutes. Avoid using the microwave which will make them soft and limp. The high heat of the oven helps restore some of the original crispness. A quick sprinkle of salt after reheating helps revive the flavors.
Creative Serving Ideas
Transform these wedges from side dish to main attraction with creative serving ideas. Create a loaded sweet potato wedge platter with black beans, avocado, pickled red onions, and a drizzle of lime crema. The combination of spicy wedges with cooling toppings creates a perfect balance.
For a breakfast twist, top the reheated wedges with a fried egg and a sprinkle of crumbled feta cheese. The runny yolk creates a rich sauce that complements the spicy wedges beautifully. This makes for an impressive yet simple weekend brunch option.
These wedges also make an excellent base for a grain bowl. Combine with quinoa, roasted vegetables, and a tahini dressing for a satisfying plant based meal that travels well for lunches.
Seasonal Adaptations
Fall Harvest Version Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the spice blend for a warming autumn flavor. Serve with a maple yogurt dipping sauce made by combining Greek yogurt with pure maple syrup.
Summer Barbecue Style Increase the smoked paprika to 1 teaspoon and add 1/2 teaspoon of brown sugar to the spice mix. Finish with a sprinkle of chives instead of cilantro and serve with a cooling ranch dip.
Winter Comfort Food Add 1/2 teaspoon dried rosemary and 1/4 teaspoon dried thyme to the spice blend. Serve alongside a hearty stew or roast for a complete cold weather meal.
Save Achieving perfect crispy wedges requires attention to detail in even spacing on the baking sheet. The extra effort in using another pan ensures superior texture.
Recipe FAQ
- → How can I make the wedges extra crispy?
Soak cut sweet potato wedges in cold water for 30 minutes, then pat dry thoroughly before tossing with spices and roasting.
- → What can I use instead of smoked paprika?
Regular paprika can replace smoked for a milder, less smoky flavor, but the result will still taste delicious.
- → How do I adjust the heat level?
Increase or decrease cayenne pepper to suit your spice preference, or leave it out for a more mild wedge.
- → What dips pair well with these wedges?
Chipotle mayo, Greek yogurt dip, or a squeeze of fresh lime complement the chili seasoning perfectly.
- → Are these wedges suitable for special diets?
Yes, they are vegan, gluten-free, and free from major allergens, but check your spices for cross-contamination if sensitive.
- → How should leftovers be stored?
Store cooled wedges in an airtight container in the fridge for up to three days. Reheat in an oven to restore crispiness.