Sweet Potato Wedges Recipe

Preheat and prepare

Preheat your oven to 220°C / 425°F. Line a large baking sheet with parchment paper or lightly grease it so wedges don’t stick.

Cut the sweet potatoes

Trim ends of the sweet potatoes. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size so you end up with uniform-thickness wedges for even cooking (about 8–12 wedges per potato).

Dry and toss with cornstarch

Pat the cut wedges dry with a clean kitchen towel or paper towels to remove surface moisture. Place the wedges in a large bowl, sprinkle cornstarch over them, and toss until lightly and evenly coated. This helps create a crisper exterior.

Season

Add the olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper to the bowl with the wedges. Toss thoroughly so each wedge is evenly coated in oil and spices.

Arrange and space

Spread the seasoned wedges in a single layer on the prepared baking sheet with space between pieces. Crowding will cause steaming and softer wedges.

Roast

Place the baking sheet on the middle rack and roast for 20 minutes. After 20 minutes, flip each wedge using a spatula to promote even browning. Return to the oven and roast another 12–18 minutes, until edges are browned and centers are tender when pierced with a fork. Total roasting time typically 32–38 minutes depending on wedge size and oven.

Finish with chives and lemon

Remove the wedges from the oven and immediately transfer to a serving platter. Sprinkle the finely chopped fresh chives evenly over the hot wedges and drizzle with the optional 1 tsp lemon juice for brightness. Taste and adjust salt if needed.

While the wedges roast, make the chive yogurt: in a small bowl combine Greek yogurt, 1 tablespoon finely chopped chives, 1/2 tsp lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Stir until smooth and refrigerate until ready to serve. Taste and adjust seasoning.

Serve the roasted sweet potato wedges hot alongside the chive yogurt for dipping.