CHARRED SWEET POTATO WEDGES
These Charred Sweet Potato Wedges transform simple vegetables into a satisfying side or snack with minimal effort. The thick wedges of sweet potato are tossed in olive oil, cumin, sea salt and freshly cracked black pepper, then cooked at high heat until the edges caramelise and achieve a slightly smoky char. The result is tender interiors with crispy, golden exteriors that deliver balanced sweetness and warm spices in every bite. These wedges are ready in under thirty minutes from preparation to plate. They suit weeknight dinners, summer barbecues or a healthy snack alongside dips. These wedges prove that few ingredients can yield complex flavours, which are naturally vegan and gluten-free. They’re versatile enough to pair with nearly any main dish or sauce.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Roast, Barbecue / Grill
OCCASION/HOLIDAY
Weeknight Dinner, Picnic, Family Reunion, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
- ½ medium sweet potato
- 1 teaspoon olive oil
- ¼ teaspoon ground cumin
- Pinch of sea salt
- Pinch of freshly ground black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 135.0 kilocalories
- Fat: 4.7 grams
- Carbohydrates: 22.0 grams
- Sugar: 4.5 grams
- Sodium: 178.1 milligrams
- Fibre: 3.3 grams
- Protein: 1.8 grams
- Calcium: 38.0 milligrams
- Iron: 1.0 milligrams
- Potassium: 375.3 milligrams
- Saturated Fat: 0.7 grams
PREPARATION
- Preheat And Preparation: Preheat the oven to 220 °C. Line a baking tray with parchment paper or lightly grease it to prevent sticking.
- Cut The Wedges: Slice the sweet potato into eight even wedges, each about 1.5 cm thick, to ensure uniform cooking.
- Season Evenly: In a bowl, toss the wedges with 1 teaspoon olive oil, ¼ teaspoon ground cumin, a pinch of sea salt and a pinch of black pepper until each wedge is lightly coated.
- Arrange On Tray: Spread the wedges in a single layer on the prepared tray, leaving space between pieces for air circulation and crisping.
- Roast To Char: Bake for 12 minutes, then flip each wedge using tongs or a spatula. Continue roasting for another 10 to 12 minutes or until edges are golden‑brown with charred spots and centres are tender.
- Rest Briefly: Remove from the oven and let the wedges rest for two minutes to firm up and allow residual heat to finish cooking the interiors.
- Serve Hot: Transfer to a warm plate and, if desired, sprinkle with extra sea salt or chopped herbs before serving.
PREP TIME
5 minutes
COOKING TIME
24 minutes
TIPS
- Even Sizing: Cut wedges into uniform thickness so they roast at the same rate.
- Pat Dry: Wipe sweet potato slices with kitchen paper to remove moisture and help them crisp.
- High Heat: Roast at a hot temperature to achieve caramelisation and char while keeping the interior soft.
- Space Out: Don’t overcrowd the tray because overcrowding steams rather than crisps the wedges.
- Season After Roasting: Add a final pinch of sea salt once out of the oven to enhance flavour without drawing out moisture during cooking.
VARIATIONS
- Spicy Kick: Add ⅛ teaspoon chilli powder or smoked paprika to the seasoning mix for heat.
- Herb Infusion: Stir in ½ teaspoon chopped fresh rosemary or thyme before roasting for an aromatic twist.
- Garlic Lovers: Toss wedges with ¼ teaspoon garlic powder or minced fresh garlic for savoury depth.
- Sweet And Savoury: Drizzle ½ teaspoon maple syrup or honey over wedges in the last two minutes of roasting for a glazed finish.
- Dip Combo: Serve with vegan aioli, tzatziki or guacamole to complement the smoky spice.
PREPPING AND STORAGE
- Fridge: Store cooled wedges in an airtight container for up to two days. Reheat in a 200 °C oven for 5 minutes to restore crispness.
- Freezer: Freeze roasted wedges in a single layer on a tray until firm and then transfer to a freezer bag for up to one month. Reheat directly from frozen at 200 °C for 8 to 10 minutes.