Spicy Sweet Potato Wedges

A mixture of Japanese-style bread crumbs and flour helps crisp this Southern-style dipper.

Recipe from Family Circle
Spicy Sweet Potato Wedges
15 mins
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  • 3 pounds sweet potatoes, cut lengthwise in 1/2-inch-thick wedges
  • 2 tablespoons cooking oil
  • 1/2 cup panko (Japanese-style) bread crumbs
  • 1/2 cup all-purpose flour
  • 1 teaspoon smoked paprika or paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
Dipping Sauce
  • 1 8 ounce carton dairy sour cream
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon
Preheat oven to 450 degrees F. Line two 15x10x1-inch baking pans with parchment paper; set aside. In a large mixing, bowl toss sweet potato wedges with cooking oil. In a large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper. Seal and shake to combine. Add potato wedges, a few at a time, sealing bag and shaking until coated. Arrange wedges in a single layer in prepared baking pans.
Bake both pans on two separate oven racks for 10 minutes; turn wedges and rotate pans. Bake about 10 minutes more or until tender.
Dipping Sauce
In a small bowl, combine sour cream, honey, and cinnamon. Serve the dipping sauce with warm or room temperature sweet potato wedges.

nutrition information

Per Serving: cal. (kcal) 231, Fat, total (g) 8, chol. (mg) 10, sat. fat (g) 3, carb. (g) 37, fiber (g) 4, pro. (g) 4, sodium (mg) 212, Percent Daily Values are based on a 2,000 calorie diet
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