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sweet potato wedges in copper pot with dips beside

Easy Spiced Baked Sweet Potato Wedges

Karon Grieve
How to make the crispiest and fluffiest spicy sweet potato wedges
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
soaking time 30 minutes
Course Vegetable side
Cuisine American
Servings 4 people
Calories 290 kcal

Ingredients
 

  • 900 g sweet potatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 3 tbsp olive oil
  • salt to serve

Instructions
 

  • Preheat oven to 200C
  • Scrub the sweet potatoes to remove dirt - DO NOT peel as the skin is great and good for you too. Pat dry and cut into even-sized wedges by cutting the sweet potato in half then into strips then half these.
  • Soak the sweet potato wedges in cold water for 30 minutes or even overnight. This is to remove the starch and makes your sweet potato wedges crispier
  • Pat them dry and mix with your spice mix and lay out on a baking sheet set apart in one layer so that they all get a chance to bake evenly. Sprinkle with olive oil
  • Bake for 45 minutes turning them over halfway through the cooking time
  • Remove from oven and sprinkle with sea salt to serve

Video

Notes

Soaking the sweet potato wedges removes the starch so when you bake them they are crispier.
Add salt AFTER baking as if you put it on before the sweet potato wedges with wrinkle and shrink a bit.
You can freeze these for up to 3 months. Defrost and reheat till piping hot.
Serve these sweet potato wedges as a side with everything from BBQ to roast chicken or just serve when with the dip of your choice.

Nutrition

Calories: 290kcalCarbohydrates: 46gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 129mgPotassium: 778mgFiber: 7gSugar: 9gVitamin A: 32121IUVitamin C: 5mgCalcium: 72mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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