Roasted Sweet Potato Wedges
Sweet potato wedges can be an actually transformative side dish—wildly easy to make, completely irresistible to eat. This is the method and seasoning mix that made me literally throw away my old recipe for sweet potato fries. The wedges yield crisp edges and melt-in-your-mouth interiors without fail.
Servings: 4
Ingredients
- 4-6 medium sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment or a silicone baking mat.
- Wash the sweet potatoes well, then dry thoroughly with a clean kitchen or paper towel. Cut off the ends, then cut each in half lengthwise. Cut each half into four equal wedges, so each potato yields eight wedges total.4-6 medium sweet potatoes
- Toss the wedges onto the baking sheet and drizzle with olive oil. Sprinkle with the chili powder, cumin, and salt. Use your hands to toss the wedges and distribute the oil and seasonings. Arrange the wedges into a single layer, leaving as much space between them as possible. If they’re crowded on one pan, you’ll have much better results from using two pans than you will from squeezing them all onto one.2 Tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt
- Transfer baking sheet into the oven and roast for 20-25 minutes. They are done when the insides are tender enough to pierce easily with a fork and the outsides are crisp with dark brown spots. Remove, season with more salt to taste, and enjoy.
Notes
- Spices: This mixture of chili powder and cumin gives the wedges irresistible flavor but I would not say they are spicy. Adapt the seasoning any way that you like; see specific combinations in the post text. Just aim for around 1.5-2 teaspoons of spices per batch of 4-6 potatoes, plus kosher salt to taste.
- Keep Warm: To keep oven-roasted sweet potato wedges warm, leave them in the turned-off but still warm oven for an additional 15-20 minutes. They will stay crispy and warm. At this stage, you can condense them onto one sheet pan if needed to make room in the oven.