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Spicy Sweet Potato Wedges

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 10
  • Course: Side Dish

A mixture of Japanese-style bread crumbs and flour helps crisp this Southern-style dipper.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Kitchens® Pop-Up Parchment Sheets makes cleanup easy!


For Wedges

  • 3 pounds sweet potatoes, cut lengthwise in 1/2-inch-thick wedges
  • 2 tablespoons cooking oil
  • ½ cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika or paprika
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Reynolds Kitchens® Pop-Up Parchment Sheets

For Dipping Sauce

  • 8 ounces sour cream
  • 1 tablespoon honey
  • 1/4 teaspoon ground cinnamon


Step 1

Preheat oven to 450°F. Line two 15x10x1-inch baking pans with Reynolds Kitchens® Pop-Up Parchment Sheets; set aside.

Step 2

In a large mixing bowl toss sweet potato wedges with cooking oil. In a large resealable plastic bag, combine panko bread crumbs, flour, paprika, salt, black pepper, garlic powder, and cayenne pepper. Seal and shake to combine. Add potato wedges, a few at a time, sealing bag and shaking until coated. Arrange wedges in a single layer in prepared baking pans.

Step 3

Bake both pans on two separate oven racks for 10 minutes; turn wedges and rotate pans. Bake about 10 minutes more or until tender.

Step 4

In a small bowl, combine sour cream, honey, and cinnamon. Serve the dipping sauce with warm or room temperature sweet potato wedges.

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