Chile Lime Sweet Potato Wedges are lighter than fries and potato skins, but just as delicious. With a squeeze of lime, a dash of garlic, and a kick of chile, this side is so flavorful, you won’t miss the extra calories!
Chile Lime Sweet Potato Wedges
These Chile Lime Sweet Potato Wedges are a flavor-packed side dish that’ll help you lighten up post-holiday season!
Savory and sweet with a touch of heat, these tasty potatoes are crave-worthy and won’t throw off your diet.
Once the leftovers of your favorite Sweet Potato Casserole are gone, try Chile Lime Sweet Potatoes as a healthier alternative.
There’s no sugar or cream with just a pinch of salt, but I promise, you’ll love this recipe nonetheless!
How To Stop Sweet Potato Wedges From Going Soggy:
The key to crispy sweet potato wedges is STARCH!
For best flavor, I recommend potato starch, but if corn is all you have on hand, that will work too.
By applying an outer coating of starch on the freshly cut wedges before baking, the starch will absorb excess moisture and result in a crispy outer shell with a tender interior.
How To Make Sweet Potato Wedges:
Once coated in starch, these drool-worthy Sweet Potato Wedges are seasoned with olive oil, salt, and pepper before baking for 25 minutes.
Make sure to only flip the wedges ONCE while baking to get a proper cook.
Once baked, they’re tossed in a sauce made with butter, garlic powder, and a squeeze of lime juice adds some zing, while chile paste gives them a kick of spice.
Your sweet potatoes will be crispy on the outside, tender on the inside, and oh so delicious!
The wedges are topped with chives for the finishing touch. And if you want to “splurge,” you enjoy them with a little bit of light sour cream.
What Do Sweet Potato Wedges Go With?
Let’s be real: these Baked Sweet Potato Wedges taste good with everything!
However, there are a few dishes that they help make especially delicious.
Try serving these with a juicy steak and a side of greens. They’re also a scrumptious substitute for fries when served with hamburgers, turkey burgers, or sandwiches.
They also taste amazing when dipped in my Fish Taco Sauce – the sweet heat paired with the zesty crema is EVERYTHING!
Having some friends over for the game? Make a couple of batches of Roasted Sweet Potato Wedges for a hearty and munchy snack.
Chile Lime Sweet Potato Wedges are a crowd-pleaser, whether you’re cooking dinner for the family or hosting a get-together.
And the flavors are so bold, no one will miss the fries or potato skins!
Savory, zesty, and a little bit spicy, these roasted potato wedges are the perfect potato side that’s fresh and light.
Enjoy this flavorful dish on any occasion, any time of the year!
Chile Lime Sweet Potato Wedges
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Chile Lime Sweet Potato Wedges
Ingredients
- 4 medium sweet potatoes
- 1-2 tablespoons potato or corn starch
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons salted butter, softened
- 1 tablespoon Chile paste
- 1/2 teaspoon garlic powder
- 1 lime, zested and juiced
- 1/4 teaspoon sea salt, if desired
- chives, for garnish
Instructions
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper and set aside.
- Slice the sweet potatoes into wedges of even thickness and add to a large Ziploc bag with 1 tablespoon of the starch. Shake to coat, and add the other tablespoon of starch if needed to fully cover.
- Add the olive oil, salt, and pepper to the bag and toss to coat. Arrange the sweet potato wedges on the prepared baking sheet in a single layer, do not overlap.
- Bake the sweet potato wedges for 23 to 26 minutes, flipping once halfway through roasting.
- While the wedges are cooking, combine the softened butter, chile paste, garlic powder, lime juice, lime zest, and sea salt in a large bowl.
- Once the wedges have finished roasting, remove from the pan and transfer to the bowl with the butter mixture and toss to coat.
- Transfer to a plate and garnish with chopped chives. Serve with lime wedges and sea salt.
Notes
- Adapted from Food Network Magazine May 2015 issue.
Nutrition
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