These Sweet + Spicy Honey Chili Wedges are phenomenal. They come jam-packed with flavor and starts off as crispy baked sweet potato wedges which are generously dressed in a tasty Honey Chili sauce. The perfect summer appetizer or a great side dish option for BBQs and Cookouts. Vegan option available.
OK, so this recipe is a MUST share. When I made it, I immediately grabbed a few of these wedges straight from the skillet as a way to taste the outcome.
Obviously, I didn’t need a few to test it out, but they’re that good and I couldn’t help myself. Haha.
If you’ve been an avid reader of Orchids + Sweet Tea, then you know how much I love sharing Sweet Potato recipes.
Honestly, I’ve been a Sweet Potato lover for such a LONG time. When it came to specifics—-let’s say, pie; I always enjoy Sweet Potato Pie more than Pumpkin Pie.
However, we do have some really great Sweet Potato recipes which I recommend checking out!
For instance, this Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles.
These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine.
They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Pecan Glaze that will leave you ‘Cinnamon Roll obsessed’.
Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!
These Vegan Sweet Potato Sheet Pan ‘Nachos’ are guaranteed to be a show-stopper! Topped with your favorite toppings over homemade sweet potato fries, this recipe is super easy and is one, two, three, done!
Of course, if you’re anything like me then you have no limits in terms of the time of day to indulge in a bit of sweet potato flavor. If that’s you, then these Thick + Fluffy Sweet Potato Pancakes are the perfect option. They are healthy, dairy-free, and are the perfect way to kick-start your day.
OK, I can go on and on with these Sweet Potato recipes, BUT I’m sure that you can catch my drift. Sweet Potatoes are my thing and you can find some great ideas by browsing through our Sweet Potato Archives.
Now, before we dig into the steps of this recipe, can we talk about the sauce for a moment? Usually, I enjoy a nice balance of flavor and sometimes that means putting two polar opposites together to form an awesome taste buds experience.
If you’re into Asian flavors then this Sweet + Spicy sauce will be a to die for kind of experience. Even if you aren’t, I recommend giving this one a try.
Firstly, as you may have already guessed—I’m a girl who loves flavor (blame the Southern in me!) so seasoning is a MUST!
That means that this sauce doesn’t just have a sweet and spicy flavor, but these wedges are well seasoned also.
Granted, you can always go ‘light’ on the seasoning if it isn’t your thing, but if you don’t have a preference, then I do hope that you try these ‘as is’.
Oh and since Sweet Potatoes are the topic of conversation when it comes to the recipe, DID YOU KNOW that they are really great at:
They actually contain more fiber than regular potatoes! Who knew? Plus, they are good sources of magnesium, which is what helps aid them in being a great facilitator in digestion.
Since they are rich in beta-carotone (a major antioxidant), they are awesome at defending your body from a wide variety of issues. In addition, they contain other great antioxidants which include: Vitamin C and B-complex, iron, and phosphorous.
Yes, that’s right! Sweet Potatoes are great at soothing the stomach and intestines. The previous listed vitamins that help to boost your immune system also are great at curing stomach ulcers.
Plus, the roughage in sweet potatoes help to combat constipation and acid formation, which both help to reduce the chances of ulcers.
Now, let’s dig right into this recipe, shall we?
Start by preheating your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper.
Rinse thoroughly and pat dry each sweet potato and cut lengthways into halves and then in halves lengthways again, and then one last time. You should have about 6-8 pieces of wedges (for each potato) when done. Repeat this step for all potatoes until done.
Meanwhile, in a small bowl, add sea salt, black pepper, garlic powder, thyme, smoked paprika, dried parsley, red pepper flakes, arrowroot starch and extra virgin olive oil, whisking everything together until well combined.
Now, add sweet potato wedges and seasoning mixture to a large bowl and massage seasoning unto potatoes thoroughly using both hands.
Add the well-seasoned sweet potato wedges onto the prepared baking sheet, spreading them out evenly to avoid under-cooking and bake for 35-40 minutes. **NOTE: Be sure to toss them to their opposite sides halfway through to ensure crispiness on both sides.**
Once done, remove wedges from oven and set aside. Make your sauce.
Heat 2 Tbsps of oil in a large skillet on medium-high heat and add chopped garlic, stirring until fragrant (just a few seconds).
Add seasonings in with the garlic and stir until combined. Now, add vinegar, soy sauce, ketchup, and honey, stirring until well combined.
Mix together the arrowroot starch with water until it becomes “milk-like” in appearance and fully dissolved. Add mixture to skillet and stir until everything thickens and becomes “sticky-like”.
Add the sweet potato wedges and gently toss them in the sauce until fully covered. **NOTE: I used ‘tongs’ to make things easier and to avoid breakage of the wedges.**
Once coated, remove from heat and serve immediately in prepared plates. Garnish with sesame seeds and enjoy!
If you choose to make these Sweet + Spicy Honey Chili Wedges or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Sweet + Spicy Honey Chili Wedges.