Roasted Sweet Potato Wedges Recipe

Roasted sweet potato wedges are a naturally sweet, caramelized side dish that satisfies both the sweet and savory craving in one bite. Cut into thick wedges and roasted at high heat with a blend of warm spices, they develop crispy edges and a tender, fluffy interior. Each serving provides 196 calories and 4g of fiber, along with a full day's worth of vitamin A.

Ingredients

• 600g sweet potatoes (about 2 medium), scrubbed clean
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. Leave the skin on the sweet potatoes and cut each one in half lengthwise. Cut each half into 3-4 wedges, about 2cm thick.
3. In a large bowl, combine olive oil, smoked paprika, cumin, garlic powder, salt, pepper, and cayenne. Whisk together.
4. Add sweet potato wedges to the bowl and toss until every piece is evenly coated with the spice mixture.
5. Arrange wedges in a single layer on the prepared baking sheet, cut-side down, without overlapping.
6. Roast for 20 minutes until the undersides are caramelized.
7. Flip each wedge using tongs and roast for another 10-15 minutes until the potatoes are tender when pierced with a fork and edges are golden.
8. Transfer to a serving platter, garnish with fresh cilantro, and serve with lime wedges.

Tips & Variations

• Keep the skin on for extra fiber and nutrients. The skin gets pleasantly crispy during roasting.
• For sweeter wedges, add 1 tsp of honey or maple syrup to the spice oil mixture before tossing.
• For a Mediterranean variation, use dried oregano, garlic powder, and a squeeze of lemon instead of the spice blend.
• Store leftovers in an airtight container for up to 4 days. Reheat in an air fryer or oven for best texture.
• Dip in tahini sauce, sriracha mayo, or Greek yogurt for extra flavor.

Nutrition Breakdown

Calories: 196 kcal

Protein: 2.7g

Fat: 7g

Carbs: 31.7g

Fiber: 5g

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