Description
These crispy roasted sweet potato wedges are tossed with olive oil and warm spices, roasted until caramelized and golden, then topped with creamy feta and a drizzle of hot honey. The perfect balance of sweet, spicy, salty, and tangy.
Ingredients
Scale
- 2 large sweet potatoes (about 2 lbs), scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 oz feta cheese, crumbled
- 2 tablespoons hot honey
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato wedges with olive oil, cornstarch, smoked paprika, garlic powder, salt, and pepper until well coated.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they are spaced apart.
- Roast for 25 to 30 minutes, flipping halfway through, until the wedges are tender and golden brown with crispy edges.
- Transfer the roasted sweet potatoes to a serving platter. Sprinkle with crumbled feta and drizzle with hot honey.
- Garnish with fresh parsley or cilantro if desired. Serve immediately.
Notes
For extra crispy wedges, soak the cut sweet potatoes in cold water for 30 minutes, then pat them very dry before tossing with the oil and seasonings. Adjust the amount of hot honey to your preferred spice level. To make this dairy-free, use a plant-based feta alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 267 kcal
- Sugar: 12 g
- Fat: 11 g
- Carbohydrates: 38 g
- Protein: 6 g