Spicy Oven Roasted Sweet Potato Wedges Recipe
Crispy outside, creamy inside, and lightly spiced, these spicy oven roasted sweet potato wedges make for a delicious appetizer, snack, or side dish. Make these using my easy recipe.
Servings: 4 people
Ingredients
- 1 pound sweet potatoes 500 g
- 2 tablespoons cornstarch
- 3 tablespoons light olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt or to taste
Instructions
Cut Sweet Potato Into Wedges
- The first step is to select the sweet potatoes. They should be similar in size and with minimal curves.
- Wash the sweet potatoes twice or thrice with water and scrub using a scrubber to get rid of the dirt. Pat them dry using a dishcloth.
- Now you can choose to keep the skin on or peel the sweet potatoes. The skin of a sweet potato is edible and contains a lot of fiber and a good amount of potassium. It also makes the outer layer more crispy when baked, so try not to discard it.
- Chop off ½ inch from both the ends of the sweet potato using a large sharp knife.
- Cut the sweet potato into half lengthwise.
- Cut the half further into quarters. You will get 8 wedges from one large sweet potato.
- In case the sweet potato is too long, you can cut each wedge in half horizontally.
- Cut all the sweet potatoes in the same manner.
Roast The Wedges
- Place wedges in a large bowl and cover with cold water. Allow them to soak for just over 1 hour. This step will remove any extra starch and makes the wedges crispy.
- Preheat the oven to 400℉ (200℃).
- Line a large baking tray with parchment paper. It will avoid the wedges sticking to the tray.
- Keep the parchment-lined baking tray in the middle rack of the oven and let it heat up for 10 minutes. When you keep the sweet potatoes on the hot baking tray, they will immediately start to sizzle making the crust crispier.
- Drain the wedges and pat them dry using a dishtowel. Make sure to get as much moisture out as possible.
- Toss the wedges with cornstarch, light olive oil, Italian seasoning, garlic powder, smoked paprika, black pepper, and salt.
- Tip – For crispier wedges, skip adding salt at this stage. Bake the potatoes and once they are ready, just sprinkle salt and serve.
- Pull out the baking tray from the oven and arrange the wedges on the hot baking tray in a single layer. Make sure to leave some space between each wedge otherwise they will steam instead of roast.
- Keep the tray in the middle rack of the oven and bake for 15 minutes.
- Flip the wedges using a tong and bake for another 15 minutes.
- Set the oven to broil and broil for 3-4 minutes until the wedges are nicely browned.
- Serve immediately with a dipping sauce.
Video
Notes
Apart from the Italian seasoning that I have used in the recipe below, you can keep changing the seasoning to make a new version of this recipe. Here are some of my other favorite seasoning options.
- Smoked Paprika + Lemon Zest + Lemon Juice + Salt + Pepper
- Garlic Powder + Onion Powder + Thyme + Salt + Pepper + Olive Oil
- Honey + Olive Oil + Lemon Juice + Salt
Nutrition
Calories: 216kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 65mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16598IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
