Roasted Sweet Potato Wedges with Lime and Chili
In short: Sweet potato wedges roasted hot with smoked paprika until caramelized and crisp at the edges, then tossed with lime zest, chili and cilantro. It takes about 45 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 295 kcal
Sweet potatoes caramelize quickly in a hot oven, so wedges come out with sticky, dark edges and a soft, creamy middle. A little cornstarch in the coating helps the outside crisp, and smoked paprika adds a savory note. Lime zest and juice, a pinch of chili flakes and chopped cilantro go on while the wedges are still hot, which cuts the sweetness. Serve them with burgers, grilled chicken or a bowl of beans and rice.
Instructions
- Heat the oven to 230°C (450°F). Line two large baking trays with parchment paper.
- Cut each sweet potato in half lengthwise, then cut each half into 4 or 5 wedges, about 2 cm (3/4 inch) thick at the widest part, so they cook evenly.
- Toss the wedges with the oil in a large bowl. Mix the cornstarch, smoked paprika, garlic powder and salt, sprinkle over the wedges and toss until evenly coated.
- Spread the wedges on the trays in a single layer, with a cut side down and space between them. Crowded wedges steam instead of crisping.
- Roast for 30 to 35 minutes, flipping once after 20 minutes, until the edges are dark and crisp and a knife slides into the centers.
- Tip the hot wedges into a bowl and toss with the lime zest, lime juice, chili flakes and cilantro. Serve immediately.
Tips
- Use two trays rather than crowding one, and do not skip the cornstarch. Sweet potatoes hold a lot of moisture, and without enough space they steam and turn soft.
- Serve with a dip of unsweetened plant-based yogurt, lime juice and a little grated garlic. Leave out the chili flakes for a milder dish, or add a pinch of cayenne for more heat.
Questions and answers
How do I make sweet potato wedges crispy?
Roast at 230°C (450°F), coat the wedges lightly with cornstarch and oil, and give them plenty of space on the tray.
Do I need to peel the sweet potatoes?
No. The skin crisps up and adds fiber. Just scrub the potatoes well before cutting.
Can I reheat leftover sweet potato wedges?
Yes. Reheat them on a tray in a 200°C (400°F) oven for 8 to 10 minutes to bring back the crisp edges. The microwave makes them soft.
How long does it take to make Roasted Sweet Potato Wedges with Lime and Chili?
About 45 min in total: 10 min of preparation and 35 min of cooking.
How many calories are in Roasted Sweet Potato Wedges with Lime and Chili?
About 295 kcal per serving, with 4 g of protein, 47 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 295 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 47 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 555 mg |
Estimated values, calculated from the ingredients.
