Sweet potatoes are wonderful and should be eaten more frequently than just at Thanksgiving. Don’t get me wrong, mashed sweet potatoes are wonderful, like the Bourbon Sweet Potatoes with Bacon-Pecan Topping, Savory Layered Sweet Potatoes, or Scalloped Sweet Potatoes with a Kick!, but let’s not limit ourselves. Roasted sweet potato wedges are a delicious alternative.
These are too simple to be believed. All you need is a hot oven, sweet potatoes, olive oil and some spices. This is the way we like them, but don’t limit yourself to these flavors. Try them with curry powder, poultry seasoning, ras al hanout, or chile powders. Feel free to add toasted pecans, walnuts, peanuts or cashews. Toss in some pineapple or apples…you get the drift…use what you have and what will compliment the rest of your meal.
Spicy Roasted Sweet Potato Wedges
- 3 largish sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sweet (or hot) smoked paprika
- 1/2 teaspoons ground coriander
- 1/4 teaspoon ground cumin
- Toasted walnuts or pecans (optional)
Preheat the oven to 450°F.
Line a baking sheet with foil. Arrange the sweet potato wedges on the baking sheet; drizzle with olive oil. Sprinkle the sweet potato wedges evenly with salt, pepper and spices. Using your hands, toss the wedges to coat well with the oil and the seasonings. Place the pan in the oven; roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes. Using a spatula, flip the wedges about half way through. Remove from the oven and serve.
NOTE: These are delicious as is, but they are exceptionally delicious served with the Spicy Caribbean Orange-Guava Mayonnaise. The nuts are really delicious with these, as well.
Spicy Roasted Sweet Potato Wedges Recipes©Marcia Lahens 2018. All rights reserved.
We’ve enjoyed on our Thanksgiving table, but you can serve them anytime, as a side, with the Caribbean Pork Burger and Spicy Caribbean Orange-Guava Mayonnaise, or Guava Glaze and Walnuts. With either sauce, these are good enough to be a main course, for me!