My stranded-on-an-island-food is this guy right here – the humble sweet potato. I just cant ever seem to get enough. They are slightly sweet, filling, comforting, and play well with lots of different flavors. They pair with south of the boarder flavors like cumin and chili powder. They can stand up to bold spices like garlic and paprika. They even go well with cinnamon, maple, and honey.
I just know you’ll love this recipe. Sweet potato wedges get tossed in a simple spice rub, are baked, and then drizzled with a honey lime glaze. They can be on the table in 30 minutes and require only 8 ingredients plus salt and pepper to your liking. The best part? Everything gets tossed right on the sheet tray. Hello, easy cleanup!
If you make these wedges be sure to let me know! Share a photo hastaged #CatchingSeeds. I LOVE seeing what you guys are creating!
- 4 sweet potatoes
- 1 1/2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
- Olive oil
- For the glaze:
- 2 tablespoons honey
- 2 tablespoons lime juice (from 1-2 limes depending on their size)
Preheat the oven to 450 degrees.
Cut each sweet potato in half lengthwise. Cut each of these halves into 4 wedges.
In a small bowl whisk together all the seasonings.
Line up the sweet potato wedges on a nonstick cookie sheet, one cut side down and the other facing up. Drizzle with olive oil and sprinkle with half of the seasoning. Flip the wedges over and repeat, using the remaining seasoning blend. Bake for 10 minutes. Flip over the wedges and bake for another 10 minutes (you can bake for an additional 5 minutes if you prefer very well done sweet potatoes).
While the potato wedges are baking, combine the glaze ingredients in a small saucepan. Heat over low heat, whisking occasionally, until the honey is dissolved. Once the sweet potato wedges are out of the oven, spoon a small amount of the glaze over each wedge. Serve.
-These sweet potato wedges have so much flavor that they are delicious even when cold. I often pack leftovers with a large salad for lunch the next day.