Roasted Sweet Potato Wedges Tossed in Smoked Ghost Olive Oil Blend

Golden sweet potato wedges roast up with crisp edges and soft centers, then get tossed while hot so they soak in every smoky, pepper-forward note of Smoked Ghost Pepper Infused Olive Oil. It’s the kind of easy side that works for a weeknight dinner, a game day spread, or any meal where you want something with a little extra fire and a lot of flavor.

Garden Infuzions

Roasted Sweet Potato Wedges Tossed in Smoked Ghost Olive Oil Blend

Crisp-edged sweet potato wedges roast until tender inside, then get tossed in smoky, fiery olive oil for a bold side dish with real table appeal.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Side Dishes, Snacks

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 large sweet potatoes scrubbed
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Smoked Ghost Pepper Infused Olive Oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh parsley for garnish

Equipment

• 1 Large Sheet Pan Lined with parchment paper
• 1 Large mixing bowl For tossing the wedges
• 1 Sharp knife For cutting even wedges
• 1 Cutting board Stable prep surface
• 1 Tongs or spatula For flipping 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 close in size for even roasting.
3. 3. Place the wedges in a large bowl and toss with the olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until coated.
4. 4. Arrange the wedges in a single layer on the prepared sheet pan, leaving space between each piece.
5. 5. Roast for 25 to 30 minutes, flipping once halfway through, until the edges are browned and the centers are tender.
6. 6. Transfer the hot wedges to a bowl and drizzle with the Smoked Ghost Pepper Infused Olive Oil. Toss gently so the oil coats the surface without breaking the wedges.
7. 7. Finish with chopped parsley and serve right away while the edges are still crisp.

Notes

For the boldest flavor, add the featured olive oil after roasting instead of before so the smoky heat stays vivid on the finished wedges. If you want a milder result, use less of the featured oil and finish with a little extra regular olive oil.

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Recipe Tips

Cut the wedges into similar sizes so they roast at the same pace. Give the pan room so the edges can brown instead of steam. Toss the potatoes with the olive oil right after roasting for the best flavor cling.

Serving Suggestions

Serve these wedges with grilled burgers, pulled pork sandwiches, roasted chicken, or a simple grain bowl. They also make a strong snack with a cooling dipping sauce on the side.

Storage

Cool leftovers completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven so the edges crisp back up.

Variations

Finish with chopped parsley for fresh contrast, add a squeeze of lime for brightness, or sprinkle on a little brown sugar before roasting for a sweeter edge. You can also swap in regular sweet potatoes or leave the skins on for a more rustic look.

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