Smash Sweet Potato Wedges with Pepper-Vinegar Drizzle
Crisp edges, creamy centers, and a vinegar snap that wakes everything up.
20 min active, one pan
Timing: 40 mins
Smash Sweet Potato Wedges with Pepper-Vinegar Drizzle
Crisp edges, creamy centers, and a vinegar snap that wakes everything up.
20 min active, one pan
Timing: 40 mins
Key move
Boil-then-smash for maximal surface area; finish with pepper-vinegar + hot honey micro-drizzle.
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The Setup
- Sheet PanHalf sheet (18×13)
- Cutting Board
- Chef's Knife
The Mise en Place
5Your prep station before cooking begins
The Pantry (0/1)
Other (0/2)
Drizzle (0/2)
My sweet potato wedges are falling apart when I smash them, they're too mushy.
Ah, I see. It sounds like they might have gotten a little too soft in the boil. Try reducing that boiling time to about 8 to 10 minutes, just until a fork slides in easily but the…
My wedges came out pale and limp, not crispy and browned like in the picture.
Don't worry, we can fix that. For that beautiful crisp, make sure your oven is fully preheated to 425°F (220°C). Also, give those wedges some breathing room on the baking sheet – o…
Chef's Notes
For crispier wedges, don't overcrowd the baking sheet. Spread them in a single layer so they roast, not steam.
Press down firmly when smashing the roasted sweet potatoes to create more surface area for crisping.
Serve with a dollop of Greek yogurt or sour cream to balance the sweet and tangy flavors.
The Method
BOIL
Boil wedges in salted water until fork tender (10-12 mins). Drain well.
Over-boiling: If wedges become too soft, they will disintegrate when smashed.
Wedges are fork-tender and drained.
SMASH
Place on oiled baking sheet. Gently press with jar bottom to flatten/splinter edges.
Over-smashing: Applying too much force will cause the wedges to disintegrate rather than splinter.
Wedges are flattened and edges are splintered.
ROAST
Oil (2 tbsp) tops. Roast at 425°F (220°C) for 25 mins until dark brown/crisp.
Crowding the pan: Overlapping wedges will steam instead of crisp, resulting in mushy potatoes.
Wedges are dark brown and crispy.
FINISH
Drizzle with vinegar/honey mix immediately.
Soggy wedges: Do not over-saturate; use a light hand to maintain the crunch of the smashed edges.
Wedges are drizzled with the vinegar and honey mixture.
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