Sweet Potato Wedges (with a spicy yogurt sauce)

These Sweet Potato Wedges with a Spicy Yogurt Sauce are super easy to make and can be a delicious side dish, snack, or healthy game-time appetizer!

Roasting is my go-to method for preparing vegetables.  Most of the time, I tend to get a little lazy with it.  It’s almost like I’m on auto-pilot when I’m getting ready to roast up some veggies.  (Side note:  If you haven’t tried roasted cauliflower, you absolutely must try this recipe for Simply Roasted Cauliflower.  Do it!)

Chop.  Drizzle with oil and salt.  Roast.  I guess because it’s so easy and the results are so delicious, I don’t often take the time to think about any variations.

Except when I do.

I decided it was time to bring my roasted sweet potato wedges up a notch.  That’s exactly what this recipe does.  Brings standard roasted sweet potato wedges

up.

a.

notch.

It’s pretty ridiculous that I waited so long to create this recipe because now I can’t stop thinking about when I’m going to get my next plate of these glorious sweet potato wedges.  The spicy yogurt dip?  I can’t even describe how perfect it is.  It takes 30 seconds to mix together plain yogurt and hot sauce. It’s not rocket science, but wowza is it good with these wedges.

A little crispy on the outside, soft and tender in the center, and deliciously sweet, sweet potato wedges make a perfect side dish to go with a protein-based main dish. Burgers, grilled chicken, pulled pork, pork chops – anything and everything works!

These crispy, homemade sweet potato wedges are good for you. They are chock full of nutrients like vitamins A and C, fiber, zinc, and potassium. They all work together to do wonders for your gut, eyes, immune system, and more.

The best part? Everyone loves them! So, whether you serve them on game day or make them as a delicious side dish for a special night, they’ll be loved and devoured!

Why You’ll Love This Recipe

Hassle-Free and Quick: Spicy sweet potato wedges are ready to be put on the table well under an hour. Most of the cooking time is hands off and happens in the oven, which means you can use that time to prepare your main course or relax.

Crowd Pleasers: Anyone who loves French fries will give these sweet potato wedges a try. And once they taste these crunchy wedges, there’s no going back.

Easy to Customize the Flavor: You can go basic with salt and black pepper, savory and spicy with cumin, chili powder, and onion powder, or sweet with cinnamon and brown sugar. These wedges are versatile and super easy to flavor in different ways.

Ingredients

You start with simple, unassuming sweet potatoes that you cut into wedges.

It’s the spices that take these babies to a new level.  Yeah, there’s a longer list of spices than I usually grab these days.  But it’s worth the extra two minutes to coat the sweet potato wedges and turn them into something special.

• Sweet Potatoes: The star of the show. I use medium sweet potatoes. Large sweet potatoes will do, too. They are a decent size and slice well. Sweet potatoes are an excellent source of vitamin A. The type of fiber they have is shown to have a positive effect on your gut microbiome profile. (source)
• Oil: I use avocado oil for its high smoke point and neutral flavor. But olive oil or coconut oil will also work.
• Seasoning: We’ll use chili powder, ground cumin, coarse salt, cayenne pepper, garlic powder, and a pinch of cinnamon to flavor our baked sweet potato wedges. Adjust the amount according to the size of your sweet potatoes as necessary.
• Cilantro: Coarsely chopped cilantro makes for a nice presentation and is a perfect flavor pairing. If you don’t have it, leave it out. If you are a cilantro hater, don’t use it.  But if you love it like me, don’t skip it because it adds the perfect flavor pairing to these zesty sweet potato wedges. But it’s optional.

Spicy Yogurt Sauce

• Plain Yogurt: Since we want to keep things healthy, we’ll use plain yogurt for drizzling or dipping sauce. It’s not only creamy and tangy but also healthy, packed with pro-biotic goodness, and a great source of protein.
• Sriracha Hot Chili Sauce: Balance the sweetness of the potato wedges with the heat of Sriracha hot chili sauce. A perfect combination.

I’ve included a recipe card at the bottom with all the ingredient details and step-by-step instructions. Check it out.

How to Make Sweet Potato Wedges

1. Preheat the oven to 400 degrees.  Place an oven-safe baking rack on top of a rimmed baking sheet. Lightly coat it with oil or spray with cooking oil and set it aside.
2. In a small bowl, mix together the chili powder, cumin, salt, cayenne pepper, garlic powder, and cinnamon.
3. Slice the sweet potatoes into wedges. To do so, cut them down the middle length wise. Turn them over so the flat side is on your cutting board, and slice them in half again. Turn them over again, and now cut them into wedges.
4. Put the sweet potato wedges in a medium bowl and coat them with two tablespoons of oil.  Add the spice mixture and use your hands to toss  the potatoes around. Make sure they are evenly coated.
5. Arrange the wedges on the baking rack on the large baking sheet so they are not touching and are on their sides.
6. Roast in the preheated oven for approximately 40 minutes.
7. After 40 minutes, turn on your oven’s broiler and broil the wedges for one minute, turning them over and broiling the second side for an additional minute. This helps the sweets potatoes get a light crispness on the outside. Watch them carefully so as they don’t burn.
8. While the potatoes are roasting, mix together the yogurt and 1 tablespoon of hot sauce.  Taste and add more hot sauce to your taste preference.
9. When the potatoes are finished roasting, top with cilantro and either drizzle the sauce or use it as a dip.  Enjoy!

When they are finished roasting, the sweet potato wedges will have the tell-tale brown caramelization and will be a little crispy on the outside and tender and soft on the inside. They should not be soggy!

I’ve read mysterious rumors about sweet potato fries and wedges that come out very crispy after baking.  I’ve tried all the tricks, and have come to the conclusion that if you want crispy sweet potato fries or wedges, you better get to deep frying them.  Otherwise, enjoy the flavor and loveliness that roasting lends and don’t fret about getting them super crispy.  That’s not the point here.

You can drizzle the whole tray with the sauce/dip and top with cilantro and eat it that way. Or, if you prefer, dip them like fries. That works, too.  I can’t decide which way I like eating them better.

Tips and Tricks

If you’re making roasted sweet potato wedges for the first, these tips will ensure you get the best results.

• Coat Each Wedge Well. For the best results, coat your wedges with a good amount of avocado oil or olive oil. That’s your first secret to perfectly golden brown and a little bit crispy wedges.
• Don’t overcrowd the potatoes. Place the sweet potato wedges in a single layer on your prepared baking sheet with an oven safe baking rack stacked on top. If they don’t fit, get a larger baking sheet or divide the wedges into two sections. Better to take longer than to end up with soggy sweet potato fries.
• Slice Like a Pro. Your sweet potato wedges must all be of a similar size. If they are not, the smaller ones might get burnt, while the larger ones are still soft and soggy. Use a sharp knife and a chopping board to get the slices right.

Variations and Substitutes

Try a Different Sauce: The sauce is the secret weapon to a killer side dish. If you don’t like Sriracha, experiment with other sauces like BBQ sauce, ranch dressing, or honey mustard.

Switch the Seasoning: Experiment with different seasonings to get the flavor you love. Cajun seasoning, Italian seasoning, fresh herbs, and more – the options are endless. How about squeezing some fresh lemon juice on top?

Change up the Potato: Not a fan of sweet potatoes? You can use regular potatoes, butternut squash, carrots, or even zucchini instead. Adjust the cooking time accordingly.

Frequently Asked Questions

What’s the Right Way to Slice a Sweet Potato for Wedges?

The classic way to slice sweet potato wedges is to cut the potato in half lengthwise, then place each half on its flat side, cut in half again, and then and cut into approximately 1-inch thick wedges. If your potatoes are thicker or thinner than usual, adjust the cooking time.

Is It Necessary to Peel Sweet Potatoes Before Making Wedges?

No, it’s not necessary to peel sweet potatoes before making wedges. The skin is edible and holds a lot of nutrients. Just make sure to wash the potato well before slicing.

Can I Store the Leftovers?

I enjoy them warm and fresh, but if you have leftover sweet potato wedges, you can slide them into an airtight container and keep them inside the fridge for 2-3 days. Reheat in the oven and enjoy. Be warned, though: they might not be as crispy as they originally were.

Can I Make This Crispy Sweet Potato Wedges Recipe Ahead of Time?

You can slice your sweet potatoes and keep them covered in an airtight container in the fridge for a day max. Bake them when you’re ready to serve.

I hope you love these as much as I do! If you try these Sweet Potato Wedges or any of my other healthy recipes, please leave a comment and star rating below. It helps other readers know which recipes are tried and true and also helps my recipes be found more easily. I appreciate you! Share your photos of my recipes you make on Instagram and tag me and I’ll feature you!

Love sweet potatoes as much as I do? Scroll below the recipe card to see more ways to use this delicious spud! I have so many great recipes for you to try.

 

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This recipe was first published in 2015. New photos were added in 2024.