Ingredients
- Sweet Potatoes: 3 large sweet potatoes, about 2 pounds total. Choose firm sweet potatoes, preferably with smooth skin for easier peeling (though peeling is optional!). They form the base of our delicious wedges, offering natural sweetness and vibrant color.
- Olive Oil: 3 tablespoons. Extra virgin olive oil is preferred for its flavor and health benefits, but any cooking oil with a high smoke point will work. It helps the spices adhere to the sweet potatoes and promotes crispiness during roasting.
- Paprika: 1 tablespoon. Adds a smoky, slightly sweet flavor and beautiful red hue. You can use regular paprika or smoked paprika for a deeper smoky note.
- Cumin: 1 teaspoon. Provides warmth and earthy notes, complementing the sweetness of the potatoes and adding depth to the spice blend.
- Ground Coriander: 1 teaspoon. Lends a citrusy, slightly floral aroma and flavor, brightening the overall spice profile and adding complexity.
- Garlic Powder: 1 teaspoon. Infuses a savory, pungent flavor that enhances the other spices and adds a classic garlic touch without the need for fresh garlic.
- Onion Powder: 1 teaspoon. Adds a subtle sweetness and savory depth, rounding out the spice blend and contributing to the overall umami flavor.
- Salt: 1 teaspoon, or to taste. Enhances all the flavors in the recipe and is crucial for bringing out the best in the sweet potatoes and spices. Kosher salt or sea salt are great options.
- Black Pepper: ½ teaspoon, or to taste. Adds a touch of spice and balances the sweetness, providing a subtle kick and enhancing the overall flavor complexity.
Instructions
- Preheat Your Oven and Prepare the Baking Sheet: Start by preheating your oven to 400°F (200°C). This high temperature is key to achieving perfectly roasted, crispy sweet potato wedges. While the oven is heating, line a large baking sheet with parchment paper. Parchment paper prevents sticking, makes cleanup a breeze, and also helps to promote even browning by preventing the wedges from sitting directly on the hot metal. If you don’t have parchment paper, you can lightly grease the baking sheet with olive oil or cooking spray.
- Wash and Prepare the Sweet Potatoes: Thoroughly wash the sweet potatoes under cool running water. Scrub them gently to remove any dirt or grit. Now, decide if you want to peel them or not. Peeling is optional – the skin of sweet potatoes is perfectly edible and packed with nutrients. However, some people prefer the texture of peeled wedges. If you choose to peel them, use a vegetable peeler to remove the outer skin. Once washed (and peeled, if desired), pat the sweet potatoes dry with a clean kitchen towel or paper towels. This step is important as excess moisture can prevent the wedges from crisping up properly in the oven.
- Cut the Sweet Potatoes into Wedges: Now comes the fun part – cutting the sweet potatoes into wedges. First, cut each sweet potato in half lengthwise. Then, place the flat side of each half down on your cutting board for stability. Cut each half lengthwise again into wedges. The size of your wedges will affect the cooking time, so aim for wedges that are approximately ½ to ¾ inch thick at the widest part. Try to cut them as uniformly as possible to ensure they cook evenly. If you prefer thinner wedges, you can cut each half into more wedges. For thicker, steak-fry style wedges, make fewer cuts. Place the cut wedges in a large bowl.
- Drizzle with Olive Oil and Toss: In the bowl with the sweet potato wedges, drizzle 3 tablespoons of olive oil. Using your hands or a spatula, toss the wedges thoroughly to ensure they are evenly coated with the oil. The olive oil not only helps the spices adhere but also promotes crisping and prevents the wedges from drying out during roasting. Make sure every wedge is lightly glistening with oil.
- Combine Spices and Season the Wedges: In a small bowl, combine all the spices: 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Mix the spices together until they are well combined. Sprinkle the spice mixture evenly over the oiled sweet potato wedges in the bowl. Again, use your hands or a spatula to toss the wedges, ensuring that the spices are distributed evenly and coat every wedge on all sides. Massage the spices into the wedges a bit to help them adhere. The goal is to have each wedge generously and uniformly seasoned with the flavorful spice blend.
- Arrange Wedges on Baking Sheet: Spread the spiced sweet potato wedges in a single layer on the prepared baking sheet. Make sure the wedges are not overcrowded, as overcrowding can steam the wedges instead of roasting them, resulting in soggy wedges. If necessary, use two baking sheets to ensure they are in a single layer. Arrange them with a little space between each wedge to allow for proper air circulation and even browning.
- Roast in the Preheat Oven: Place the baking sheet in the preheated oven and roast for 20-25 minutes. After 20 minutes, check the wedges for doneness. They should be tender when pierced with a fork and starting to brown around the edges. For extra crispiness, you can flip the wedges halfway through the cooking time, around the 15-minute mark. This ensures even browning on both sides. Roast for another 5-10 minutes, or until the wedges are golden brown and crispy to your liking. Keep a close eye on them during the last few minutes of roasting to prevent burning, as oven temperatures can vary.
- Serve Hot and Enjoy: Once the spiced sweet potato wedges are perfectly roasted – tender on the inside, crispy on the outside, and beautifully browned – remove them from the oven. Let them cool slightly for a minute or two before serving. This allows them to firm up a bit and makes them easier to handle. Serve them hot as a side dish, snack, or appetizer. They are delicious on their own, but even better with your favorite dipping sauces. Enjoy the warm, flavorful, and satisfying spiced sweet potato wedges!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 8g
- Saturated Fat: 1g