Spiced sweet potato wedges

Spiced sweet potato wedges

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(6 ratings)

Prep: 10 mins Cook: 30 mins - 40 mins


Serves 8

Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal193
  • fat5g
  • saturates1g
  • carbs32g
  • sugars9g
  • fibre5g
  • protein2g
  • salt0.2g
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  • 2 tsp ground cumin
  • 2 tsp chilli flakes
  • 2 tsp sumac



    This wine-coloured ground spice is one of the most useful but least known and most…

  • 2 tbsp thyme leaves, roughly chopped
  • 2 tbsp rosemary leaves, roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 garlic cloves
  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1¼kg sweet potatoes, cut into wedges
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…


  1. Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.

  2. Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.

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Comments, questions and tips

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11th Jan, 2017
I've made these sweet potato wedges as a healthy alternative to potato wedges several times now - they are delicious and so easy. I use dried thyme and rosemary and leave out the sumac as I don't have any in my spice cupboard. It's a very spicy and garlicky mix which is great! Thank you :-)
1st Apr, 2016
I make these all the time to accompany all sorts of dishes, and they're bang on! Always full of flavour and heat, and the timings make them so lovely and crispy. I generally use dried mixed herbs instead of fresh, out of laziness. On occasions when I haven't had access to sumac, I've replaced it with some extra lemon juice and a few twists of black pepper, which works well.
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