Simply Perfect Sumac Roasted Sweet Potato Wedges

Jazz up your sweet potatoes with one simple spice – Sumac! This easy recipe turns sweet potato wedges into a tasty, caramelized side dish with a zesty twist from dried sumac. Enjoy Sumac Roasted Sweet Potato Wedges as a perfect side dish to any main course.

I’d like to introduce you to my new favorite spice. Hello, Sumac! As a home cook, I love playing around with different types of seasonings. Sometimes, the littlest change can make a big impact on flavor. I had this in mind when creating these roasted sweet potato wedges that use a hint of sumac to create a delicious, bold taste. 

Sumac and Sweet Potatoes

Truly, a match made in heaven. Sumac is made from dried ground berries and has a tangy, lemony flavor with a slight tartness. You know my love for lemon! This pairs really well with the flavor and texture of sweet potatoes and if you listen to me and roast your potatoes on high heat, they get all caramelized and delicious.

How To Get Caramelized Sweet Potato Wedges

It’s actually pretty simple. Roast them at a high temp! Heat your oven to 450 degrees, toss the potato wedges with olive oil and seasonings, then bake them on a parchment-lined sheet for 40-45 minutes until they’re golden and caramelized. If the color is not to your liking, keep going!

The trick to getting the golden brown, crispy caramelized texture is to roast at a higher temperature. 450F may seem high, but it’s the right amount of heat to crisp the outside quickly while keeping the inside warm and tender, giving your roasted sweet potato wedges the best texture. 

These sweet potatoes are the ultimate versatile side dish that pairs well with everything from grilled chicken, Roasted Chicken and steak kabobs to plant-based dishes like quinoa black bean burgers or salads!

Why this Recipe is Awesome

• Quick prep time: It takes just 10 minutes or less to chop the potatoes, season them, and get them right in the oven. 
• Bold flavor: Introducing the flavor of sumac is a great way to get your family to try out new tastes and cuisine cultures. 
• Crispy: Roasting potato wedges at a high heat (at least 450F) will guarantee the best crispy potatoes with a soft inside. 
• Versatile: The flavor compliments so many different types of main courses like chicken, steak, falafel, or even BBQ dishes like burgers and hot dogs. 

Key Ingredients

• Small Sweet Potatoes – Purchasing smaller sweet potatoes is best because they have a thinner skin and more flavor on the inside. Depending on the size, cut them into halves or quarters. 
• Olive Oil – The potatoes need to be coated in oil in order to get that crispy outside and also to help the seasonings stick. 
• Seasoning (garlic powder, salt, pepper, sumac) – A blend of simple seasonings plus sumac bring out the best taste in the sweet potato with a hint of lemon tartness. 

How To Make Roasted Sweet Potatoes with Sumac

Prepare for baking: Preheat the oven to 450F. Line a baking sheet with parchment paper and set aside while you prepare the potatoes. 

Cut the sweet potatoes: Slice into halves or quarters depending on their size so all of them are similar. 

Season well: Place the cut sweet potatoes on the prepared baking sheet. Drizzle olive oil on top, then sprinkle with seasonings evenly. Toss with your hands until all sides of the potatoes are coated in a fine mixture of oil and seasonings. Arrange the sweet potatoes so they are cut side down in a single layer on the sheet pan. 

Roast potatoes: Place the baking sheet in the preheated oven for 40-45 minutes. The bottoms should be browned and caramelized, and the potatoes should be fork-tender. If they are not caramelized, continue to bake for an additional 5-10 minutes before serving. 

Expert Tips for Roasted Sweet Potato Wedges

• For the best results, chop each wedge roughly on the same side. This will make sure they bake evenly and all at the same time. 
• Arrange the wedges cut side down. This allows the smooth surface area to interact with the hot sheet pan, creating caramelization. 
• Depending on the thickness of your sweet potatoes, roasting them could take a bit more time to get the right consistency. Check after 40 minutes to determine whether or not you need more baking time. 
• For even more flavor, sprinkle with a bit more salt right out of the oven while they are still hot. 

Customize It

• Warm up the flavor by adding a pinch of cinnamon to the dried seasonings. 
• Sprinkle with grated parmesan just before serving for a nutty, salty taste that blends well with sumac.
• A squeeze of fresh lemon juice on top of cooked sweet potatoes brightens up the flavor. 
• Sprinkle with toasted sesame seeds before serving for a slight crunch and flavor. 

Serve Them With

These recipes have a range of flavors and textures that complement the unique taste of sweet potatoes and sumac! 

• Apricot Glazed Baked Chicken
• Baked Crab Cake Sliders
• Yogurt Marinated Chicken
• Meatball Sub Sandwiches
• Sheet Pan Sausage and Peppers
• Zucchini Apple Turkey Burgers
• Flank Steak with Spinach Pesto

Storing & Freezing

Storing: Keep leftovers in an airtight container in the refrigerator for up to five days. Make sure they are cooled before storing to keep them from getting soggy. 

Freezing: Place the cooled wedges on a baking sheet in a single layer and freeze until solid. Transfer the frozen wedges to a freezer-safe bag or container and store them for up to three months. 

Reheating: To reheat, spread the wedges on a baking sheet and warm in a preheated oven at 350 degrees until heated through and crispy, about 10-15 minutes. If reheating from frozen, there is no need to thaw; just extend the reheating time by a few minutes.

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