Sweet Potato Wedges Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
282 kcal
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Course
Side Dish
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Cuisine
North American
Sweet Potato Wedges Recipe
Description
This recipe starts by cutting medium sweet potatoes into wedges without peeling to retain texture and nutrients. They are coated evenly with olive oil and a spice blend consisting of smoked paprika for smokiness, chili powder for heat, sea salt, and a pinch of black pepper. Arranged on a parchment-lined baking sheet, the wedges bake at a high temperature (425°F) for about 40 minutes, flipping once midway to ensure even browning and crisp edges.
Resulting wedges have a crisp exterior with a tender, slightly sweet interior. The smoked paprika and chili powder add layers of warmth and smokiness without overpowering the natural sweetness of the potato. Topping with minced fresh parsley adds freshness and color, while mayonnaise on the side provides a creamy, tangy dip that complements the spices.
This is a good side for grilled meats or a snack on its own. The seasoning can be adjusted for spiciness. Baking rather than frying reduces oil absorption while still achieving a crispy texture.
Sprinkling a little smoked paprika on the mayonnaise for dipping adds an extra hint of color and flavor.
Ingredients
- 2 medium sweet potato cut into wedges (don't bother peeling them
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1-2 teaspoons chili powder depending on how hot you like it
- ½ teaspoon salt sea salt
- black pepper a pinch
- mayonnaise to serve, minced parsley
- parsley to serve, minced parsley
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet and drizzle with the oil.
- Sprinkle the smoked paprika, chili powder, sea salt, and black pepper over the sweet potatoes then use your hands to mix them so that they are well coated with the oil and spices.
- Bake in the oven for 40 minutes, turning once halfway through, until they are brown and crispy on the outside.
- Serve with some minced parsley on top and some mayo for dipping on the side.
Notes
- Retain the skin on sweet potatoes for texture and nutrients.
- Adjust chili powder amount to control heat level.
- Add smoked paprika to mayonnaise dip to enhance flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 282kcal | 14% |
| Carbohydrates | 59g | 20% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 318mg | 13% |
| Potassium | 1735mg | 37% |
| Fiber | 9g | 36% |
| Sugar | 1g | 2% |
| Vitamin A | 684IU | 14% |
| Vitamin C | 36mg | 40% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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