Spicy Sweet Potato Wedges

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

Spicy Sweet Potato Wedges
Servings: 10 Prep 15 mins Bake 450°F 20 mins


  • 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

Make It

1. 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.

2. 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

3. In a small bowl, combine sour cream, honey, and cinnamon. Serve the dipping sauce with warm or room temperature sweet potato wedges.

Nutrition Facts

Servings Per Recipe: 10; Amount 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.