Spicy Sweet Potato Wedges

Spicy sweet potato wedge on a white plate

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Spicy Sweet Potato Wedges

This is a variation of our roasted sweet potato wedges base recipe. An easy way to speed up the process of cooking sweet potatoes 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!

Prep Time5

Cook Time25

Total Time30

Course: Side, Vegetable

Cuisine: American

Servings: wedges

Calories: 65kcal

Ingredients

1 medium sweet potato (~10-12 ounces)
½ Tablespoon canola or avocado oil
¼ teaspoon chili powder
⅛ teaspoon garlic powder
⅛ teaspoon kosher salt
Dash cayenne pepper

Instructions

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 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, flat side down. Roast 20-25 minutes or until potatoes begin to brown and are easily pierced with a fork. Enjoy!

Notes

We use weight instead of volume for the sweet potato because sizes can be highly variable. Weigh at the store or use a 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, use ½ Tablespoon oil, ¼ teaspoon chili powder, ⅛ teaspoon salt, and a dash of garlic powder and cayenne.

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