Sweet Potato Wedges Recipe

Preheat and prepare

Preheat the oven to 220°C (430°F). Line two baking sheets with parchment paper or lightly oil them to prevent sticking.

Cut the potatoes

Wash and scrub the sweet potatoes. Leave skins on for texture and nutrients. Cut each medium sweet potato in half lengthwise, then cut each half into 3–4 even wedges so you end up with 6–8 wedges per potato depending on size. Aim for uniform thickness for even cooking.

Coat the wedges

Place the wedges in a large bowl. Pour 3 tbs olive oil over them and toss to coat. Sprinkle the cornstarch, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper over the wedges. Toss thoroughly until each wedge has a light, even coating. The cornstarch helps create a crisp exterior.

Arrange and space

Spread the wedges in a single layer across the prepared baking sheets, skin-side down where possible, leaving space between wedges so hot air can circulate. Do not overcrowd; use both sheets if needed.

Bake

Bake for 20 minutes, then rotate the baking sheets between racks and flip each wedge. Continue baking another 12–18 minutes until wedges are golden brown at the edges and tender inside (total 32–38 minutes depending on oven and wedge size). For extra crispness, switch to the oven broiler for 1–2 minutes at the end—watch closely to avoid burning.

Finish

Remove wedges from the oven and immediately sprinkle with chopped fresh parsley if using. Let rest 2 minutes to firm up, then transfer to a serving plate.

In a small bowl, combine the mayonnaise and Greek yogurt until smooth. Stir in the peri-peri sauce, lemon juice, grated garlic, smoked paprika, honey (if using), salt, and black pepper. Taste and adjust heat or acidity—add more peri-peri for a spicier sauce or an extra 0.5 tsp lemon juice for brightness.

Cover and chill the PERinaise at least 15 minutes before serving to allow flavors to meld. If making ahead, store in the refrigerator for up to 3 days in an airtight container.

Serve the warm sweet potato wedges with a generous dollop of Garlic PERinaise on the side for dipping. Optionally drizzle a little extra peri-peri sauce on the wedges for more heat.