📝 About This Recipe
Elevate the humble root vegetable with these caramelized, crispy-edged wedges that strike the perfect balance between savory earthiness and natural sweetness. This dish utilizes a high-heat roasting technique to ensure a pillowy-soft interior while a bespoke spice blend of smoked paprika and cinnamon provides a sophisticated warmth. Whether served at a festive holiday gathering or as a nutritious weeknight side, these wedges are a vibrant celebration of autumnal flavors.
🥗 Ingredients
The Potatoes
- 3 large Garnet or Jewel Sweet Potatoes (scrubbed clean and dried thoroughly)
- 3 tablespoons Extra Virgin Olive Oil (high quality for better flavor)
- 1 tablespoon Maple Syrup (Grade A dark preferred)
Signature Spice Rub
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cinnamon (enhances the potato's natural sugars)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional, for a hint of heat)
Garnish and Finishing
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped for brightness)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/2 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures the wedges start searing the moment they touch the surface.
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2
Scrub the sweet potatoes under cold water. Pat them completely dry with a kitchen towel, as any moisture will cause them to steam rather than crisp.
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3
Slice each sweet potato in half lengthwise. Place the flat side down and cut each half into 3 or 4 uniform wedges, depending on the thickness of the potato.
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4
In a small bowl, whisk together the kosher salt, smoked paprika, garlic powder, cinnamon, black pepper, and optional cayenne until well combined.
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5
In a large mixing bowl, toss the sweet potato wedges with the olive oil and maple syrup until every surface is glistening.
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6
Sprinkle the spice rub over the oiled potatoes and toss vigorously again to ensure an even coating of seasoning on all sides.
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7
Carefully remove the hot baking sheet from the oven. Arrange the wedges in a single layer, ensuring they are not touching; overcrowding the pan is the enemy of crispiness.
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8
Place the pan in the center rack of the oven and roast for 15-18 minutes.
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9
Using a thin metal spatula, flip each wedge over. You should see a beautiful deep golden-brown crust forming on the side that was touching the pan.
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10
Roast for an additional 10-15 minutes, or until the wedges are tender when pierced with a fork and the edges are slightly charred and caramelized.
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11
Remove from the oven and let the wedges rest on the hot pan for 2-3 minutes; this allows the exterior to firm up slightly.
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12
Transfer to a serving platter. Sprinkle immediately with flaky sea salt and the chopped fresh parsley.
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13
Serve warm with a squeeze of fresh lime juice to cut through the richness of the starch.
💡 Chef's Tips
Always dry your potatoes thoroughly after washing; moisture is the enemy of a crispy roast. Cutting the wedges into uniform sizes ensures they all finish cooking at the exact same time. Don't skip the preheated baking sheet trick—it mimics the effect of a professional deck oven. If you prefer a savory profile, swap the cinnamon for a teaspoon of dried thyme or rosemary. Avoid using parchment paper if you want maximum browning; the direct contact with the metal pan yields the best crust.
🍽️ Serving Suggestions
Pair with a creamy Garlic Aioli or a Chipotle-Lime dipping sauce for a flavor contrast. Serve alongside a grilled Ribeye steak or roasted chicken for a classic, hearty meal. These make an excellent base for 'Sweet Potato Nachos' topped with black beans, avocado, and feta. Enjoy with a crisp, acidic white wine like a Sauvignon Blanc to balance the sweetness. Great as a breakfast side served with soft-poached eggs and crispy bacon.