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 or simple gatherings. Vegan option available.
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!
OIL: You can always use Grapeseed oil instead of Extra Virgin Olive Oil as a great alternative.
HONEY: If making it Vegan, you can use pure maple syrup as a substitute.
STARCH: Instead of Arrowroot, you can also use regular starch or all-purpose flour as well. Same measurements.
WEDGES: If you aren't a real fan of sweet potatoes, you can also use regular russet potatoes for this recipe. It tastes just as great!
STORAGE: Best if eaten the same day, however, leftovers can be stored in an air-tight container refrigerated for up to 3 days. Reheat in oven when ready to consume.