Name: Grand Pacifics Cajun Spiced Sweet Potato Wedges Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 pieces sweet potatoes (medium); 3 tbs olive oil; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp ground black pepper; 1 tsp kosher salt; 1 tbs cornstarch; 2 pieces red chilli (fresh, thinly sliced) or bird's eye chillies; 60 ml white vinegar; 60 ml water; 1 tsp granulated sugar; 0.5 tsp kosher salt; 200 g sour cream; 1 tsp fresh lemon juice; 1 tbs chopped fresh chives; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.25 tsp black pepper

Method

Sweet Potato Wedges

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Wash and cut

Wash the sweet potatoes thoroughly. Cut each potato in half lengthwise, then cut each half into 3–4 wedges (depending on potato size) to yield evenly sized wedges.

Dry

Pat the wedges dry with paper towel to remove surface moisture—this helps them crisp.

Coat with cornstarch

Place wedges in a large bowl. Sprinkle the cornstarch over them and toss to lightly coat; this creates a crisper exterior.

Season

Add the olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and kosher salt to the bowl. Toss thoroughly so each wedge is evenly coated.

Arrange and roast

Arrange the wedges in a single layer on the prepared baking sheet, cut side down where possible and not touching. Roast in the preheated oven for 20 minutes, then flip or turn wedges and roast another 10–15 minutes until edges are browned and wedges are tender (total 30–35 minutes). If you want extra crispness, finish under the broiler for 1–2 minutes—watch closely to avoid burning.

Rest

Remove from oven and let the wedges rest on the baking sheet for 3–5 minutes before serving so juices redistribute.

Pickled Chilli

While the potatoes roast, prepare the quick pickled chilli. In a small saucepan combine the white vinegar, water, sugar, and salt. Heat over medium just until sugar and salt dissolve (do not need to boil).

Place the thinly sliced chillies in a small heatproof jar or bowl. Pour the hot brine over the chillies, making sure they are submerged. Let cool to room temperature (about 15–20 minutes), then cover and refrigerate if not using immediately. Use within 1 week.

Sour Cream Dip

In a small bowl combine the sour cream, lemon juice, chopped chives, minced garlic, salt, and black pepper. Stir until smooth and taste; adjust seasoning if needed. Chill until ready to serve. If you prefer a thinner dip, stir in 1–2 tsp water or milk.

Before serving, spoon some of the pickled chilli (with a little brine if desired) over the dip for a spicy, tangy accent or serve pickled chilli on the side as a garnish.