Baked Sweet Potato Wedges & Honey Lime Creamy Dipping Sauce

A new spin on an old favorite was born last week when culinary inspiration struck once again in the Places In The Home test kitchen. Sweet potatoes are a staple in my kitchen, and although a traditional baked sweet potato is a wonderful thing, Baked Sweet Potato Wedges are simply awesome!


Baked Sweet Potato Wedges


4 medium sweet potatoes, washed, scrubbed and cut lengthwise into thick wedges

¼ cup olive oil

¼ cup chopped fresh parsley

1 tablespoon ground cinnamon

1 teaspoon nutmeg

1 ½  teaspoon garlic powder

1 teaspoon sea salt

1 ½ teaspoon ground black pepper


Preheat oven to 400 degrees.  Wash and scrub sweet potatoes.  Cut potatoes into wedges of desired thickness.  In a large bowl, toss sweet potatoes with olive oil, parsley, cinnamon, nutmeg,  garlic powder, sea salt and pepper, coating potatoes evenly with all ingredients.  Cover and marinate at least two hours.

Lightly coat large baking sheet with olive oil, about 1 tablespoon.  Place marinated sweet potato wedges on baking sheet. Bake in a 400 degree oven for 20 minutes, or until tender.  Serve immediately.  These wedges make a great side dish or appetizer when served with your favorite dipping sauce.  Here is the recipe for one I came up with.

Places In The Home Honey Lime Creamy Dipping Sauce


¼ cup plain yogurt

¼ cup mayonnaise

1 ½  tablespoons honey

1 ½ tablespoons barbecue sauce

1 tablespoon fresh lime juice


In a medium bowl, combine the yogurt and mayonnaise to incorporate flavors together.  Add the honey and barbecue sauce, whisking all ingredients together.  Last but not least, whisk in the fresh lime juice.

I served these with Chicken and Sausage Gumbo and the crowd when wild! The sauce is c’est si bon approved and, so good in fact, it was requested the next night as the topping for grilled chicken breasts.  That is a culinary compliment held in high regard by the chef.



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