Sweet Potato Wedges

4.41 from 10 votes

Roasted sweet potato wedges, subtly flavored with Chinese five spice, will become your favorite way to eat sweet potatoes. They're easy to make (baked, not fried!) and they're completely irresistible.

Prep Time10

Cook Time30

Total Time40

Course: Appetizers/Snacks

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

2 pounds sweet potatoes (3 medium sweet potatoes)
2 tablespoons melted coconut oil (olive oil is fine, too)
½ teaspoon Chinese five spice powder
¼ teaspoon smoked paprika
¼ teaspoon kosher salt (more if desired)

Instructions

Preheat oven to 450ºF. Lightly spray a large rimmed sheet pan (18 x 13-inches) with oil or nonstick spray. For easiest clean-up, line it with foil first.
You may peel the potatoes using a vegetable peeler, or scrub them well if you like the peelings on. To make wedges, first cut each sweet potato in half lengthwise. Lay the flat side down on the cutting board. Slice each half into wedges by cutting into the center diagonally. Cut each potato into 10 to 12 wedges, depending on the thickness of your slices and the size of the potato.
2 pounds sweet potatoes
In a large bowl, toss sweet potato wedges with oil, five spice powder, smoked paprika, and salt.
2 tablespoons melted coconut oil, ½ teaspoon Chinese five spice powder, ¼ teaspoon smoked paprika, ¼ teaspoon kosher salt
Arrange sweet potato wedges in a single layer on the prepared baking sheet.
Bake for 15 minutes, flip the potatoes, then bake for an additional 15 minutes, or until wedges are golden brown and crispy. Keep an eye on them at the end because they can brown quickly, especially the smaller wedges.
Serve immediately.

Notes

Make a larger batch: You can easily double this recipe simply by doubling the ingredients (use the 2X button). I would advise that you bake them using two pans so they're not too croweded, and rotate the pans after 15 minutes.
Chinese 5 spice: If you're not familiar with this spice blend, it consists of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. It's a balance of the five elements (sweet, bitter, sour, salty, and savory) and is used widely in Chinese cuisine. You should be able to find it in your grocery store.
Storage/meal prep/reheat: Cool sweet potato wedges completely before storing them in an airtight container. Refrigerate for up to 5 days, or freeze for up to 6 months. If you are planning on freezing them for meal prep, undercook them just a bit so that when you reheat them, they don't dry out. I recommend reheating them in your air fryer (380°F for a few minutes) toaster oven, or oven (400°F for 10 minutes or so), until they are warm and crisp again. Don't thaw frozen wedges before reheating.
Variations: I like the flavor of coconut oil with the Chinese five spice but feel free to use another type of oil, such as olive oil. You can also vary the seasonings if you don't happen to have Chinese five spice. Try chili powder, curry powder, my all purpose seasoning, or Cajun seasoning, just to name a few.
Dipping sauces: Try bang bang sauce or yum yum sauce which lean into the Asian flavors. If you're a fan of Chick-fil-A restaurants, this Chick-fil-A copycat sauce is easy to make and would be really tasty with the sweet potato wedges (or anything else, for that matter!).

Nutrition

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