Crisp-edged sweet potato wedges glazed with a sticky maple-lime dressing for bright sweetness and tang.
A smoky smoked paprika finish adds depth while a tender interior keeps each bite comforting and substantial.
The texture balances caramelized exterior crunch with soft, fluffy flesh inside for pleasing contrast.
Serve warm as a side for weeknight meals, summer grills, or holiday spreads.
Ingredients
- Sweet potatoes (3 medium, about 1.2–1.5 lb total)
- Olive oil (2 tbsp)
- Maple syrup (2 tbsp)
- Lime juice (1 tbsp) and lime zest (1 tsp)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Garlic powder (1/2 tsp)
- Kosher salt (3/4 tsp) and black pepper (1/4 tsp)
- Red pepper flakes (optional, 1/4 tsp)
- Fresh cilantro or parsley, chopped (2 tbsp, for garnish)
- Coarse sea salt (a pinch, for finishing)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it so wedges don’t stick.
- Wash and dry the sweet potatoes. Cut each potato in half lengthwise, then into 3–4 wedges depending on size for uniform thickness.
- In a large bowl combine olive oil, maple syrup, lime juice, lime zest, smoked paprika, cumin, garlic powder, kosher salt, black pepper, and red pepper flakes if using. Whisk until smooth.
- Add the sweet potato wedges to the bowl and toss thoroughly so each wedge is evenly coated with the glaze and spices.
- Arrange the wedges in a single layer on the prepared baking sheet, cut side down where possible, leaving space between pieces for air circulation.
- Roast for 20 minutes, then use a spatula to flip each wedge. Brush any remaining glaze from the bowl over the top and return to the oven.
- Continue roasting for another 10–15 minutes until edges are caramelized and tender when pierced with a fork. Total roasting time will be 30–35 minutes depending on wedge size.
- Remove from the oven, sprinkle with chopped cilantro or parsley and a pinch of coarse sea salt. Serve immediately while warm alongside grilled meats, roasted vegetables, or a leafy salad.
Tips or Variations
- For extra char, broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- Swap maple syrup for honey or add a teaspoon of mustard to the glaze for extra tang.