Crispy Roasted Sweet Potato Wedges with Feta Hot Honey Drizzle
Ingredients
For the roasted sweet potatoes:
- 2 large sweet potatoes, scrubbed and cut into 1-inch thick wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp cornstarch (optional, but makes them extra crispy)
For the topping:
- ½ cup feta cheese, crumbled
- 2 tbsp fresh parsley or cilantro, chopped (optional)
For the hot honey drizzle:
- 3 tbsp honey
- ½ tsp chili flakes (adjust to taste)
- 1 tsp apple cider vinegar (optional, for balance)
- Pinch of salt
Instructions
1. Preheat the oven
Preheat your oven to 220°C (425°F). Line a baking tray with parchment paper for easy cleanup.
2. Season the sweet potatoes
In a large bowl, toss the sweet potato wedges with: olive oil, garlic powder, smoked paprika, salt, black pepper, and cornstarch.
Make sure every wedge is evenly coated.
3. Roast until crispy
Spread the wedges in a single layer on the baking tray (don’t overcrowd them).
Roast for 25–35 minutes, flipping halfway through, until:
- golden brown
- crispy on the edges
- tender inside
4. Make the hot honey drizzle
In a small saucepan (or microwave-safe bowl), warm the honey gently.
Stir in:
- chili flakes
- apple cider vinegar
- pinch of salt
Let it sit for a few minutes so the heat infuses into the honey.
5. Assemble the dish
Once the sweet potatoes are done:
- Transfer them to a serving plate
- Sprinkle generously with crumbled feta
- Drizzle with hot honey while still warm
- Add fresh herbs if using
Serving Tips
- Serve as a side dish with grilled chicken, beef, or fish
- Or enjoy as a light vegetarian meal
- Best eaten immediately while crispy and warm