Crispy on the outside, tender on the inside, these bold sweet potato wedges are tossed with a blend of Southern-inspired spices. Roasted to perfection and served hot, they make the ideal revitalizing side dish with just the right kick of heat.
Ingredients
2large sweet potatoes, scrubbed and cut into thick wedges
2tbsp olive oil or avocado oil
1tsp smoked paprika
1/2tsp cayenne pepper (adjust to taste)
1/2tsp garlic powder
1/2tsp onion powder
1/4tsp ground cumin
1/4tsp ground cinnamon (optional for warmth)
Sea salt and freshly cracked black pepper, to taste
Optional garnish: chopped fresh parsley or cilantro, lime wedges for serving
Instructions
1
Prep:Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
2
Prepare the wedges:Cut sweet potatoes lengthwise into thick wedges, about 6–8 wedges per potato.
3
Season:In a large bowl, toss the wedges with oil and all seasonings until evenly coated.
4
Arrange and Roast:Spread wedges in a single layer on the prepared baking sheet, cut side down. Avoid crowding. Roast for 20 minutes, flip wedges, and roast for another 15–20 minutes until golden brown and crispy at the edges.
5
Serve Hot:Sprinkle with fresh herbs and serve with lime wedges or a side of chipotle aioli, yogurt dip, or guacamole.
