Spicy Sweet Potato Wedges with Jalapeno Sour Cream


These tasty wedges pair perfectly with roasted turkey sandwiches, a breakfast hash, or a big bowl of chili. They also work great a party snack. 

Prep Time

10 minutes

Cook Time

40 minutes


6 Servings


2 pounds sweet potato (washed and cut lengthwise into large wedges)
2 tablespoons vegetable oil
2 cloves garlic (peeled and minced)
1 teaspoon chili powder
1 teaspoon paprika
1⁄2 teaspoon cumin, ground
1⁄2 teaspoon thyme, dried
1⁄2 teaspoon onion powder
1⁄2 teaspoon chili flakes
1⁄4 teaspoon salt
1⁄4 teaspoon black pepper
1 pinch cayenne pepper
1⁄2 cup sour cream (light)
1 pepper, jalapeño (seeded and minced)
2 tablespoons lime juice
  pinch salt


Preheat the oven to 400° F. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.


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