Baked Sweet Potato Wedges

Expat Girl’s favourite veggie is Sweet Potato, a whole food that packs a powerful nutritional punch. In one medium potato, you get over 400 percent of your daily vitamin A requirements. Whether you’re looking for a hearty Thanksgiving side dish or a fall comfort food recipe, your family will love these sweet potato fries.


for the fries:

  • 2 large sweet potatoes, peeled and cut into wedges
  • 4 tsp cornstarch, divided
  • 2 tbsp grapeseed oil
  • 1/4 tsp chile powder
  • fine sea salt

for the sauce:

  • 1/4 cup dijon mustard
  • 1/4 cup mayonnaise 
  • 1 tsp honey or maple syrup
  • 1/4 tsp cayenne pepper


  1. Place the cut sweet potatoes in a bowl of cold water. Cover and refrigerate at least one hour or overnight. Drain, rinse with fresh water, and pat dry. They should not be visibly wet. 
  2. Preheat oven to 220°C. Line two rimmed cookie sheets with heavy-duty foil, dull side up. Lightly spritz with cooking spray. Set aside.
  3. Place half of the potato sticks in a large plastic bag. Sprinkle with 2 teaspoons cornstarch. Trap as much air as possible in the bag, think a chip bag, and cinch the top. Shake vigorously to coat the potatoes. Empty the bag into a large bowl and toss with 1 tablespoon of the oil and half of the chile powder. Arrange fries in a single layer on a prepared pan. Repeat with the remaining potatoes.
  4. Place the pans on racks and bake for 15 minutes. Remove from oven and toss with a stiff spatula. Rearrange into single layers. Rotate the pans, back to front, top to bottom, and bake another 10-15 minutes, until browned and cooked through. 
  5. Turn off the oven, prop the door open halfway, and let them cool and crisp for 10 minutes. Toss with sea salt and serve.
  6. Meanwhile, make the dipping sauce. Stir together the mustard, mayo, syrup, and cayenne. Serve with the fries.

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