Spiced Sweet Potato Wedges

Name: Spiced Sweet Potato Wedges
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 kg (2¼ lb) sweet potatoes, about 3 medium, scrubbed, skin on, cut into 2 cm wedges; 1 tbsp cornstarch; 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp garlic powder; 1 pinch cayenne; 8 g (1⅓ tsp) fine sea salt; 150 g (⅔ cup) Greek yogurt; 1 lime, zest and juice; 1 tbsp cilantro or chives, chopped; 1 pinch fine sea salt

Crisp-edged, smoky-spiced wedges with a lime-yogurt dip

Serves: 4
Hands-on: 10 min
Total: 45 min
Level: Easy

Sweet potatoes are wetter and sweeter than ordinary potatoes, so they soften and caramelize rather than turn truly crisp. A light coating of cornstarch, a hot oven and plenty of space give them the crispest possible edges, and a smoky spice mix and cool lime-yogurt dip balance the sweetness.

Ingredients

Wedges

1 kgsweet potatoes (2¼ lb)about 3 medium, scrubbed, skin on, cut into 2 cm wedges
1 tbspcornstarch
3 tbspolive oil
1 tspsmoked paprika
1 tspground cumin
½ tspgarlic powder
1 pinchcayenne
8 gfine sea salt (1⅓ tsp)

Dip

150 gGreek yogurt (⅔ cup)
1limezest and juice
1 tbspcilantro or chiveschopped
1 pinchfine sea salt

Diet: Vegetarian, Gluten-free
Allergens: milk
Season: Autumn, Winter

Method

Heat the oven to 230°C (450°F) with two sheet pans inside.
Pat the wedges dry. Toss them with the cornstarch until lightly dusted, then with the oil, spices and salt.
Spread the wedges on the hot pans, cut sides down, well spaced.
Roast 15 minutes, flip, and roast until browned, crisp at the edges and soft inside, 12–15 minutes more. 28 min
Meanwhile, stir together the dip ingredients.
Let the wedges sit on the pan for 3 minutes to crisp further, then serve with the dip. 3 min

Why it works

Cornstarch absorbs surface moisture and forms a thin, dry layer that crisps in the oven where the wet sweet potato surface otherwise would steam. Preheated pans start browning instantly on contact. A few minutes' rest lets steam escape so the crust firms up.

Common mistakes

Crowding the pan: the wedges steam and go limp. Give them room.
Thick wedges: they soften before the outside browns. Keep them about 2 cm.
Expecting fries: sweet potatoes are softer; these are crisp-edged, not crunchy throughout.

Variations

Maple-chili: Toss the hot wedges with 1 tbsp maple syrup and a pinch of chili flakes.

Make ahead and storage

Best fresh. The dip keeps 3 days.

Notes

Vegan: serve with Tahini Sauce instead of yogurt. Fan oven: 210°C (410°F).