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Sweet Potato wedges pm a plate with some dipping sauce
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5 from 4 votes

Crispy Roasted Sweet Potato Wedges

Sweet potato wedges are a classic side dish that pairs perfectly with most mains. This smoky and spicy version takes it up a notch!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Side
Cuisine: American
Servings: 4
Calories: 593kcal
Cost: £0.55

Ingredients

  • 1 kg sweet potatoes (£2.18)

Cupboard Essentials

  • 3-4 tbsp rapeseed oil
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp onion salt optional
  • 4 tbsp cornflour
  • Flakey salt

Instructions

Preheat oven to 190°C

  • Start by washing the potatoes, scrubbing any dirt off of the skin (leaving the skin on)!
  • Pat dry and slice into thin wedges. Add to a large bowl and cover with cold water. Leave to soak for 30 minutes.
  • Remove the wedges from the water and pat dry with a clean tea towel to remove the moisture.
  • To a large mixing bowl, add the rapeseed oil, smoked paprika, cayenne pepper, onion salt and cornflour. Add the sweet potato wedges and stir until everything is evenly coated.
  • To a lightly greased baking tray (use oil spray if you have), distribute the wedges across the tray, ensuring no overlapping/touching. I used two trays to prevent this.
  • Pop in the oven for 20 minutes then rotate the wedges and cook for another 20. Depending on how thinly you sliced your wedges, this time will vary so keep an eye out!
  • Remove from the oven and season with flakey salt. Enjoy!

Notes

  • Avoid overlapping potatoes on the baking tray to prevent steaming and sogginess.
  • Season with flakey salt after baking to prevent excess moisture release and promote crispiness.
  • Soak sweet potatoes beforehand to draw out excess starches and cut them into equal sizes for even cooking. Also, adjust cayenne pepper according to spice preference.
 

Nutrition

Calories: 593kcal | Carbohydrates: 103g | Protein: 6g | Fat: 12g