📝 About This Recipe
Transform humble root vegetables into a vibrant, kid-friendly feast that balances natural sweetness with a satisfying crunch. These wedges are oven-roasted to caramelized perfection using a secret dusting of cornstarch for that elusive crispy exterior without the need for deep frying. Paired with a creamy, zesty dip, they offer a nutritious and colorful alternative to standard fries that will have even the pickiest eaters asking for seconds.
🥗 Ingredients
The Wedges
- 3 large Sweet potatoes (scrubbed clean and dried thoroughly)
- 3 tablespoons Extra virgin olive oil (or avocado oil for high heat)
- 1 tablespoon Cornstarch (the secret for extra crunch)
- 1 teaspoon Smoked paprika (adds a mild, woodsy depth)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Kosher salt (plus more for finishing)
- 1/4 teaspoon Black pepper (freshly cracked)
Honey-Lime Dipping Sauce
- 1/2 cup Greek yogurt (plain, full-fat preferred)
- 2 tablespoons Mayonnaise (adds richness)
- 1 tablespoon Honey (wildflower or clover)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Lime zest (finely grated)
- 1 tablespoon Fresh cilantro (very finely minced)
👨🍳 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 wedges start searing the moment they hit the surface.
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2
Slice the ends off the sweet potatoes. Cut them in half crosswise, then slice each half into 1-inch thick wedges. Aim for uniform sizes to ensure even cooking.
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3
Place the wedges in a large bowl and cover with cold water. Let them soak for 30 minutes if time permits; this removes excess starch and leads to a crispier result.
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4
Drain the potatoes and pat them extremely dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness!
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5
In a small bowl, whisk together the cornstarch, smoked paprika, garlic powder, onion powder, salt, and pepper.
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6
Return the dry potatoes to the large dry bowl. Drizzle with olive oil and toss vigorously until every surface is glistening.
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7
Sprinkle the spice and cornstarch mixture over the oiled potatoes. Toss again until the wedges are evenly coated in a thin, matte paste.
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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. Crowding the pan will cause them to steam rather than roast.
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9
Slide the pans into the oven and bake for 15-20 minutes.
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10
While the wedges bake, prepare the sauce by whisking the yogurt, mayo, honey, lime juice, zest, and cilantro in a small ramekin. Chill until ready to serve.
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11
Remove the pans and use a thin spatula to flip each wedge. They should be browning nicely on the bottom.
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12
Bake for another 10-15 minutes until the edges are dark golden brown and the centers are tender when pierced with a fork.
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13
Turn off the oven, crack the door open slightly, and let the wedges sit inside for 5 minutes. This 'resting' phase helps the exterior firm up further.
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14
Transfer the wedges to a serving platter and sprinkle with a final pinch of kosher salt while hot.
💡 Chef's Tips
For the crispiest results, never overlap the wedges on the baking sheet; use two pans if necessary. If your kids find smoked paprika too strong, substitute with mild sweet paprika or a pinch of cinnamon for a dessert-like vibe. Avoid using parchment paper if you want maximum browning; the direct contact with the metal pan creates the best crust. Ensure the sweet potatoes are at room temperature before oiling to help the oil coat more evenly. Leftovers can be reheated in an air fryer at 350°F for 4 minutes to regain their crunch.
🍽️ Serving Suggestions
Serve alongside grilled chicken tenders or homemade turkey sliders. Pair with a side of crisp apple slices or carrot sticks for a full finger-food platter. Offer a secondary dip of mild barbecue sauce for a variety of flavors. Accompany with a cold glass of milk or a sparkling fruit-infused water. Great as a base for 'Sweet Potato Nachos' topped with black beans and melted cheese.