Vegnesday: Spicy Garlic Sweet Potato Wedges

I live in Seoul, so I used Korean sweet potatoes (which are smaller, lighter in color, and slightly different than their American cousins in texture and flavor) for this week’s Vegnesday recipe, which was quick, easy, and delicious – just like I like ’em on a Wednesday night.  The combination of sesame oil (my favorite oil, with a distinct and lovely flavor all its own), garlic, and spices (especially a generous dusting of cayenne) reaaaaally worked with the sweetness of the potatoes.  The wedge form also makes them easy and fun to eat for kids and adults, alike.  Many thanks to Add a Pinch for the recipe I based this on, which also sounds delicious!

A note for regular readers – you may have noticed that my preambles to recipes are quite short, in comparison to a lot of other food blogs.  This is no accident.  When I look for recipes online, it always bothers me when I have to scroll through a million paragraphs of anecdotes and chit chat related only tenuously to the subject of the post, which is how to make that thing in the recipe.  So here’s my pledge (or threat, I suppose, if you like learning all about the lives of your bloggers) to you:  I haven’t drawn out my intros thus far, and I have no intention of changing that.  You’ve come for the recipes, and I’m gonna give them to you!  I’m always happy, though, to engage in the comments if you have questions.

Yield:  4-6 servings        Total Time:  30 minutes (5 active)

Wedges 2


  • 800g (about 1.75lbs) sweet potatoes, scrubbed clean but not peeled
  • 2 tablespoons sesame oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon chili powder
  • Cayenne pepper, to taste (I was very liberal with this)
  • 4-5 cloves of garlic, crushed or minced
Wedges 1
I used Korean sweet potatoes, which as you can see are a bit different, but you can use whatever you have access to.


  • Preheat the oven to 450º F.  Cut the sweet potatoes into wedges of your preferred size and thickness.  In a large bowl, toss them in the rest of the ingredients until well-coated.
  • Arrange the wedges on a rimmed baking sheet lined with foil, then place the sheet into the preheated oven and roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes.
  • Remove from the oven and serve immediately.  Ketchup and/or other condiments for dipping are an option, but these are delicious on their own!

Wedges 4

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