This is a variation of our roasted sweet potato wedges base recipe. We love roasting sweet potatoes at To Taste, but we recognize that they can take a long time to cook! An easy way to speed up the process while still getting that delicious caramelized taste is to cut them into quarters. Spicy sweet potato wedges require little effort and cook in one quarter of the time!
Must-Know Cooking Skills
For recipe success, learn how to:
Learn how to create sweet potato wedges like a pro in our knife skills 101 course!
Culinary Tips for Making Spicy Roasted Sweet Potatoes
We use weight instead of volume for baked sweet potato wedges because sizes can be highly variable. Weigh at the store or use a simple kitchen scale. If your sweet potato is significantly smaller or larger than indicated in the recipe, just adjust the time! Add more time for larger potatoes, and subtract time for smaller ones.
This recipe easily scales up. For each sweet potato used, plan on 1 ½ teaspoons of oil, ¼ teaspoon of chili powder, and a dash of salt, garlic powder, and cayenne.
For best results when roasting, use our memorable acronym: ROAST WELL.
Set your oven to a high cooking temperature to achieve optimal caramelization. In general, anywhere between 400ºF and 500ºF is considered a roasting temperature.
Don’t be scared of oil! Healthy oils add nutrition, satiety, and great flavor to roasted vegetables. Make sure every piece is thoroughly coated with oil; it’s better to use a little too much than not enough. Use oils with high smoke points, such as canola or avocado oil.
If you want to roast an assortment of vegetables at the same time, select ones that are similar and will cook in the same amount of time. Potatoes and carrots are both root vegetables that roast in about the same amount of time.
Skip Pan Liners
For best caramelization and browning, place the oil-coated vegetables directly onto the pan. Although parchment paper and foil make clean-up easier (we get it!), your vegetables won’t be quite as delicious.
Traditional Sheet Pan
When roasting, be sure to use a traditional sheet pan, with no more than a 1-inch rim along the sides. Deeper dishes cause vegetables to steam rather than roast – not optimal when trying to make crispy veggies! A metal pan also ensures browning.
Wash and Dry
You should always wash fresh produce before eating or cooking, but another important step when roasting is to make sure your vegetables are dry. Water generates steam, and again, we want to avoid steam to ensure the vegetables turn brown and crispy.
It is important to make your pieces approximately the same size to ensure even cooking. Small pieces cook faster than large pieces. If your sweet potato is extra wide or larger than suggested in the recipe, after you can cut in half, slice it into thirds.
Spread the vegetables out on a sheet pan and leave plenty of space around each piece. If you overcrowd the pan, the vegetables will steam. Are you noticing a trend here? Steam is the enemy when trying to create crisp, roasted veggies! When in doubt, use two pans. Yes, that might mean more dishes to clean, but we promise it will be worth it!
Let them Cook!
Cooking requires patience. While it can be tempting to pull the vegetables from the oven once they are soft, make sure that they get that nice, brown exterior. For longer cooking vegetables, such as potatoes, you can stir them halfway through cooking time to brown on all sides, but it’s not necessary.
To learn more about how to roast vegetables, check out this article!
- Sweet Potatoes: use any variety – orange, white, or even purple!
- Canola or Avocado Oil: substitute a lower-quality extra virgin olive oil.
- Chili Powder: use store-bought or try your hand at making your own.
- Garlic Powder: substitute ¼ teaspoon granulated garlic or 1/2 freshly minced garlic clove.
- Cayenne Pepper: substitute a dash of red pepper flakes or hot paprika.
Substitute half of the chili powder with smoked paprika for less heat and more smoky flavor.
Use our base recipe as a guide to make it your own, or try out these variations!
For recipe success, use the following pieces of equipment:
Are these sweet potato wedges healthy?
Americans love potatoes, but white potatoes are the more popular variety. Why not mix it up with nutritious and delicious sweet potatoes? Eating a variety of colors, like orange from sweet potatoes, is great for your health. This recipe features sweet potatoes, healthy cooking oils, and spices.
The sweet potato is a root vegetable in the morning glory family. Sweet potatoes are a great source of important nutrients, such as beta carotene and anthocyanins which are naturally-occurring phytonutrients. These phytonutrients help with disease prevention.
Canola or Avocado Oil
Both canola and avocado oil contain heart-healthy monounsaturated fatty acids. They also have high smoke points, making them ideal for high-heat cooking methods, such as roasting.
Spices provide flavor without providing excess calories or sodium. Additionally, many spices contain antioxidant properties which can help reduce inflammation in the body. Cayenne pepper in particular may promote a healthy metabolism and aid weight loss for obese individuals.
Learn more about the health benefits of spices in this article.
How to Serve Spicy Sweet Potato Wedges
Allow sweet potatoes to cool, then store in an airtight container.
Leftovers will last for up to 1 week in the refrigerator, but they will definitely lose some crispness as they sit. Reheat sweet potato wedges in the oven for best texture.
Want more roasted vegetable recipes?
Try out these flavorful favorites!
Spicy Sweet Potato Wedges
- 1 medium sweet potato (10-12 ounces)
- 1 ½ teaspoons canola or avocado oil
- ¼ teaspoon chili powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- Dash cayenne pepper
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Do not peel. Cut thin piece off one side of your potato, making a flat side for safest cutting. Lay sweet potato on flat side.
- Cut potato in half. Lay potato halves on flat side and cut into halves one more time. If your potato is larger than suggested in the ingredients or is extra wide, cut into thirds.
- In a large mixing bowl, whisk together oil, chili powder, garlic powder, salt, and cayenne. Add potato wedges to bowl, and using a spatula or clean hands, toss to evenly coat with oil mixture.
- Spread potatoes on a baking sheet in a single layer. Roast 20-25 minutes or until potatoes begin to brown and are easily pierced with a fork. Enjoy!