Chili-Spiced Sweet Potato Wedges (Print View)

Crispy sweet potato wedges tossed in chili seasoning, roasted until golden and sprinkled with fresh cilantro.

# Components:

→ Vegetables

01 - 2 large sweet potatoes, scrubbed and cut into wedges

→ Seasonings & Spices

02 - 2 tbsp olive oil
03 - 1 tsp chili powder
04 - 0.5 tsp smoked paprika
05 - 0.5 tsp ground cumin
06 - 0.25 tsp garlic powder
07 - 0.25 tsp cayenne pepper (optional)
08 - 0.75 tsp sea salt
09 - 0.25 tsp freshly ground black pepper

→ Garnish

10 - 2 tbsp chopped fresh cilantro (optional)
11 - Lime wedges, for serving (optional)

# Directions:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the olive oil, chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), sea salt, and black pepper.
03 - Add the sweet potato wedges to the bowl with the seasoning mixture. Toss thoroughly to ensure each wedge is evenly coated.
04 - Carefully arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Ensure there is adequate space between each wedge to promote crisping.
05 - Roast for 25 to 30 minutes, turning the wedges halfway through the cooking time, until they are golden brown, have crisp edges, and are tender on the inside.
06 - Remove the roasted wedges from the oven. Sprinkle with fresh cilantro, if desired, and serve immediately with lime wedges.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple pantry spices for maximum flavor
  • Naturally vegan and gluten free without trying
  • Perfect balance of sweet and spicy flavors
  • Versatile enough for weeknight dinners or special occasions
02 -
  • These wedges are packed with vitamin A and fiber
  • The spice blend is customizable to your heat preference
  • Can be made ahead and reheated in a hot oven
  • Perfect for meal prep and batch cooking
  • Naturally gluten free vegan and paleo friendly
03 -
  • The secret to truly crispy sweet potato wedges is giving them plenty of space on the baking sheet. If they touch, they'll steam rather than roast. I've found that using two baking sheets for a full recipe yields far better results than trying to cram everything onto one pan. The extra cleanup is worth the textural improvement.

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