Jul 13 2026
Restaurants›11th Mile›Roasted Sweet Potato Wedges Recipe

Roasted Sweet Potato Wedges Recipe

Inspired by 11th Mile
Time50m
Serves4

Salsa macha, sour cream

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Sweet Potato Wedges

Salsa Macha

Sour Cream

Method

Roasting Sweet Potato Wedges

  1. 1

    Prepare the Sweet Potatoes

    Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into wedges.

  2. 2

    Season the Wedges

    In a bowl, toss the sweet potato wedges with olive oil, salt, black pepper, and paprika until evenly coated.

  3. 3

    Roast the Wedges

    Spread the wedges in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden and tender.

Making Salsa Macha

  1. 4

    Prepare the Ingredients

    Remove the stems and seeds from the dried chiles. Chop the garlic cloves.

  2. 5

    Cook the Chiles and Garlic

    In a saucepan, heat the vegetable oil over medium heat. Add the chiles and garlic, cooking until fragrant and slightly darkened, about 2-3 minutes.

  3. 6

    Blend the Salsa

    Remove from heat and let cool slightly. Transfer to a blender, add the nuts and salt, and blend until smooth. Adjust seasoning if necessary.

Serving

  1. 7

    Plate and Serve

    Serve the roasted sweet potato wedges with a side of salsa macha and a dollop of sour cream on top.

More from 11th Mile