📝 About This Recipe
These wedges are the ultimate balance of earthy sweetness and smoky heat, featuring a crisp, caramelized exterior and a pillowy, tender center. Inspired by modern American farmhouse cooking, we use a high-heat roasting technique and a touch of cornstarch to ensure maximum crunch without deep-frying. Finished with a sprinkle of flaky sea salt and fresh herbs, they are a sophisticated upgrade to the classic side dish that will have everyone reaching for seconds.
🥗 Ingredients
Main Ingredients
- 3 large Sweet Potatoes (scrubbed clean, skin-on (Garnet or Jewel varieties work best))
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 tablespoon Cornstarch (the secret to a crispy exterior)
The Spice Rub
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze & Garnish
- 1 tablespoon Pure Maple Syrup (grade A dark)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
- 1 piece Lime (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place two large rimmed baking sheets inside the oven while it preheats; hot pans ensure the potatoes start crisping the moment they touch the surface.
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2
Scrub the sweet potatoes thoroughly and pat them completely dry with a kitchen towel. Moisture is the enemy of crispiness.
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3
Slice each potato in half lengthwise, then into quarters, and finally into even wedges about 1-inch thick at the widest part.
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4
In a large mixing bowl, toss the potato wedges with the cornstarch until they are lightly and evenly coated in a thin white film.
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5
Drizzle the olive oil over the wedges and toss again to ensure every surface is slicked with oil.
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6
In a small ramekin, whisk together the smoked paprika, garlic powder, onion powder, cumin, cayenne, kosher salt, and black pepper.
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7
Sprinkle the spice mix over the potatoes and toss vigorously until the spices are evenly distributed and no dry clumps remain.
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8
Carefully remove the hot baking sheets from the oven. Arrange the wedges in a single layer, ensuring they are not touching; overcrowding will cause them to steam rather than roast.
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9
Place the pans in the oven and roast for 20 minutes.
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10
Remove the pans and use a thin metal spatula to flip each wedge. Drizzle the maple syrup over the wedges at this stage to allow it to caramelize in the final minutes.
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11
Return to the oven and roast for another 10-15 minutes, or until the edges are dark golden brown and the centers feel soft when pierced with a fork.
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12
Remove from the oven and let the wedges rest on the pan for 2-3 minutes; this helps the exterior firm up further.
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13
Transfer to a serving platter, sprinkle with flaky sea salt and fresh cilantro, and serve immediately with lime wedges on the side.
💡 Chef's Tips
Don't skip the cornstarch; it absorbs surface moisture and creates a micro-thin crust that stays crunchy. Ensure your wedges are cut to a uniform size so they cook at the same rate and avoid burnt tips. Always use two baking sheets if needed; if the potatoes are crowded, they will be mushy instead of crispy. For a spicy kick, swap the smoked paprika for chipotle powder. If you don't have maple syrup, honey or agave nectar are excellent substitutes for that touch of sweetness.
🍽️ Serving Suggestions
Serve alongside a creamy Chipotle Aioli or a cooling Greek Yogurt dip. Pairs beautifully as a side for grilled ribeye steak or roasted chicken. Add them to a grain bowl with quinoa, black beans, and avocado for a hearty vegetarian meal. Enjoy with a crisp, cold IPA or a sparkling ginger lemonade to cut through the sweetness. Top with crumbled feta cheese and pickled red onions for a Mediterranean twist.