Smash Sweet Potato Wedges with Pepper-Vinegar Drizzle
Crisp edges, creamy centers, and a vinegar snap that wakes everything up.
Timing note: 40 mins
Smash Sweet Potato Wedges with Pepper-Vinegar Drizzle
Crisp edges, creamy centers, and a vinegar snap that wakes everything up.
Timing note: 40 mins
The 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
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.
SMASH
Place on oiled baking sheet. Gently press with jar bottom to flatten/splinter edges.
ROAST
Oil (2 tbsp) tops. Roast at 425°F (220°C) for 25 mins until dark brown/crisp.
FINISH
Drizzle with vinegar/honey mix immediately.
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