Curried Sweet Potato Wedges
Transform your sweet potato game with these irresistible Curried Sweet Potato Wedges, a flavorful and healthy twist on a classic favorite. Perfectly seasoned with a vibrant blend of cumin, coriander, turmeric, and mild curry powder, these oven-roasted wedges are crispy on the outside, tender on the inside, and packed with bold, aromatic spices. Ready in just 45 minutes, this easy-to-make vegetarian side dish or snack is ideal for busy weeknights or casual gatherings. Topped with fresh cilantro for a pop of color and extra zest, these wedges pair perfectly with your favorite dipping sauce. Whether you're meal prepping or serving a flavorful appetizer, these curried sweet potato wedges are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 2 teaspoons mild curry powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash and scrub the sweet potatoes thoroughly, leaving the skin on for added texture and nutrition. Pat them dry with a clean towel.
Slice each sweet potato lengthwise into wedges, aiming for consistent thickness to ensure even cooking. Each potato should yield 6-8 wedges.
In a large mixing bowl, combine olive oil, ground cumin, ground coriander, turmeric powder, mild curry powder, paprika, garlic powder, salt, and black pepper. Mix well to form a spice blend.
Add the sweet potato wedges to the bowl and toss until all the wedges are evenly coated with the spice blend.
Arrange the wedges on the prepared baking sheet in a single layer, making sure they are not overcrowded. This allows them to roast properly and get crispy.
Place the baking sheet in the preheated oven and roast the sweet potato wedges for 25-30 minutes, flipping them halfway through to ensure even browning.
Check for doneness by inserting a fork into one of the wedges; it should be tender on the inside and lightly crispy on the outside.
Remove the wedges from the oven and let them cool slightly. Sprinkle freshly chopped cilantro over the top for a burst of color and added flavor.
Serve the curried sweet potato wedges warm as a side dish or enjoy them as a healthy snack with your favorite dipping sauce.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 157.5 g | 57% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 33.0 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
