How To Make Sweet Potato Wedges

How To Make Sweet Potato Wedges

Sweet Potato Wedges

Nothing could be simpler or satisfying, a sweet potato wedges dunked into a spicy sauce made from mayonnaise and Sriracha. Crispy on the outside soft, warm and moorish on the inside. Great served with a pile of baked beans or just as good alongside your kebab wrap and the kebab shop salad on the side. The sweet potato is so versatile they even make good curries. join me in how to make sweet potato wedges.

spiced sweet potato wedgesHow To Make Sweet Potato Wedges

Never ever pre blanche sweet potato wedges as they turn from firm to mushy in seconds ruining everything. Unlike regular potato wedges. You need to cut the wedges into exactly the same size, well as close as you can without a ruler. I normally cut the spike ends off as these thin little pieces go hard and black when roasted in the oven. After chopping the sweet potato wedges the next step is to coat them in oil. Not only can you just cover them in oil so they roast well you can add flavour at this point to.

How To Make Sweet Potato Wedges The Oil

Ideally vegetable oil and at the very least seasoned with salt and pepper. So a nice large bowl to place your oil  and enough room so the sweet potatoes. Ideally so they can move around and get fully coated oil. Throw in your perfectly cut sweet potato wedges and give them a quick toss. Now its time to start building the flavours. What herbs can I use with my sweet potato wedges you ask. Well if you read my post on types of herbs you will have some lovely thyme growing in your garden now. Grab a bunch of thyme pull the leaves off and throw them in the bowl.

Sweet Potato Wedges Recipe

Easy to prepare sweet potato wedges that will compliment lots of dishes
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people


  • 2 large sweet potatoes peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons Vegetable oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon black pepper


  • Preheat oven to 200 degrees (c). Line a large baking sheet with your non stick baking sheet
  • Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  • Place the sweet potato wedges in a large bowl, then add in the veg oil, salt, sugar, smoked paprika, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  • Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn up to 240 degrees (c) for 10 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when at this temp.
  • Serve with your desire


Serving: 140g
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You could just stop at that as they taste really good. Another  great combo is rosemary and parmesan, adding some parmesan to the oil mixture. Then a third sprinkled on top towards the end of cooking. If your not lucky enough to have the herbs growing in your garden then a 2 tsp of herbs de Provence will suffice. Most woody herbs would go well with sweet potato wedges. As always when roasting anything throwing in a couple of cloves of garlic is great for flavour.

How To Make Sweet Potato Wedges

How To Make Sweet Potato Wedges The Spices

As the sweet potato is quite a distinctive flavour it can take quite pungent and strong spice mixtures. Again add the spices to the oil at the beginning then a little on the top. Fancy some spicy wedges then try this. 1/2tsp of cumin, 1/2tsp of brown sugar and chilli powder. Then add salt along with a pinch of cayenne pepper. This will leave a nice little tingle on the lips when you have finished. This robust potato will take most spices mixes so don’t be afraid to experiment and try something  different. My favourite spice is in the recipe and its a simple but tasty.

The Wedges And The Roast

The secret of how to make sweet potato wedges crispy is all in the roast. I find I get better results (crispier) if I use a non stick roasting mat. The real secret is to turn up the oven for the last 10 minutes of cooking time.Ensure that the wedges are coated evenly in the oil, not to much as this will make them greasy. Not to little as this can leave them a little to dry.

Sweet Potatoes Origin and Varieties

Can you believe there is over 6,500 variations of the humble sweet potatoes. Thats a staggering amount of spuds. They originated from Central America thousands of years ago. In 1492 Christopher Columbus brought the sweet potato back to Europe. The crop was then introduced into chine in the 16th century then Asia and African around the 17th / 18th century. Surprisingly it wasn’t until 2015 that British farmers started growing our very own crops of sweet potatoes.

sweet potato ship