Roasted Sweet Potato Wedges with Cayenne Blend Olive Oil and Smoked Paprika

These roasted sweet potato wedges bring together caramelized edges, smoky depth, and a lively finish from Cayenne Pepper Infused Olive Oil, making a simple pan of potatoes feel bold, cozy, and ready for anything from dinner plates to game-day snacking.

Garden Infuzions

Roasted Sweet Potato Wedges with Cayenne Blend Olive Oil and Smoked Paprika

Crispy-edged sweet potato wedges get a warm kick from Cayenne Pepper Infused Olive Oil and smoked paprika for an easy, flavor-packed side that feels right at home with weeknight dinners or a laid-back spread.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Side Dish, Snack

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 large sweet potatoes scrubbed
• 2 tablespoons Cayenne Pepper Infused Olive Oil
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley optional
• 1 tablespoon grated Parmesan cheese optional

Equipment

• 1 Large mixing bowl For tossing the wedges evenly
• 1 Sheet Pan Use a large pan so the potatoes have room
• 1 sheet Parchment paper Helps with easy cleanup
• 1 Chef’s knife For cutting the sweet potatoes
• 1 Cutting board Stable surface for prep
• 1 Spatula For flipping the wedges during roasting

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Cut each sweet potato into 8 wedges, keeping the pieces as even as possible.
3. 3. Place the wedges in a large bowl and add the Cayenne Pepper Infused Olive Oil, olive oil, smoked paprika, salt, black pepper, and garlic powder. Toss until every wedge is coated.
4. 4. Arrange the wedges in a single layer on the sheet pan with a little space between each piece.
5. 5. Roast for 15 minutes, then flip the wedges and roast for 12 to 15 minutes more until the edges are browned and the centers are tender.
6. 6. Move the wedges to a serving plate and finish with parsley or Parmesan if using. Serve warm.

Notes

For the best texture, avoid overcrowding the pan. If your sweet potatoes are extra large, you may need a few more minutes in the oven. Keep the seasoning balanced so the Cayenne Pepper Infused Olive Oil stays present without overpowering the sweet potato flavor.

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Recipe Tips

Cut the wedges into even sizes so they roast at the same pace. Give the potatoes enough space on the pan so the edges can brown instead of steam. If you want a little more color, leave the wedges undisturbed for a few extra minutes before flipping.

Serving Suggestions

Serve these wedges with burgers, grilled chicken, baked fish, or a simple dipping sauce on the side. They also work well beside grain bowls, chopped salads, or as a sturdy snack for casual entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a sheet pan or in an air fryer until the edges warm back up and the texture feels crisp again.

Variations

Try a pinch of garlic powder for a deeper savory edge, or finish the wedges with chopped parsley after roasting. You can also swap smoked paprika for regular paprika if you want a softer smoke note.

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