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Spicy Honey Sweet Potato Wedges
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5 from 12 votes

Spicy Honey Sweet Potato Wedges

These Spicy Honey Sweet Potato Wedges are phenomenal. They come jam-packed with bold flavor and starts off as crispy baked sweet potato wedges which are generously dressed in a tasty spicy Honey Chili sauce. The perfect year-round appetizer or a side dish option for any occasion. Vegan option available.
Course Appetizer, Side Dish
Keyword appetizer, baked, crisp, dinner, food, homemade, honey, recipe, savory, side dish, spicy, sweet, sweet potatoes, vegetarian, wedges
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 4 Sevings
Author Shanika | Orchids + Sweet Tea



  • 4 large sweet potatoes
  • 3-4 Tbsps Extra virgin olive oil
  • 2 Tbsps garlic powder
  • 1 Tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1 tsp black pepper


  • 2 Tbsps unsalted butter
  • 1 cup raw honey (See Notes!)
  • 3 garlic cloves, minced
  • 2 Tbsps soy sauce, low-sodium
  • 1 tsp apple cider vinegar
  • 1 Tbsp red pepper flakes (Feel free to reduce the amount of pepper flakes to your preference)
  • 1 tsp chili powder


  • Sesame seeds, optional



  • Rinse and pat dry each sweet potato and cut lengthways into halves and then in halves lengthways again and then one last time----this should create a medium-thick wedge-like shape. You should have about 6-8 pieces of wedges when done for each potato. Repeat until all sweet potatoes are cut.
  • In a bowl, add cold water until 3/4 filled along with a few ice cubes to keep things cold. Add cut sweet potatoes into bowl and let soak for 20 minutes.
  • Once soak time is complete, drain sweet potatoes and pat dry thoroughly before adding them unto a flat surface (i.e. countertop, cutting board, etc.) lined with paper towels for them to "dry" out for a bit (about 30-minutes to 1 hour). NOTE: This process helps them to be extra crispy before being added to the sauce.


  • Preheat the oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper and add a wire rack on top.
  • Add the dry cut slices of sweet potatoes into a large bowl along with the olive oil followed by the salt, black pepper, garlic powder, smoked paprika, oregano, and parsley---mixing everything together with your hands until sweet potatoes are fully coated.
  • Transfer the wedges to the prepared baking sheet (with the wire rack) and bake for 35-40 minutes or until wedges are golden and crispy. NOTE: Test the doneness of sweet potatoes by using a fork to insert into the centers. If it goes through easily, they are done.


  • In a large 12-inch skillet over medium-high heat, add the butter and let it melt. Next, add the honey, apple cider vinegar, minced garlic, soy sauce, red pepper flakes, chili powder, stirring everything together until combined and the sauce thickens and begins to bubble. Add in the baked sweet potato wedges and carefully toss until fully coated. Remove from heat. NOTE: Because sweet potatoes are soft even when crisp, be sure to take carefully toss them in the sauce while cooking.
  • Sprinkle coated sweet potato wedges with sesame seeds, if desired.
  • Bon Appetit!


  • STORAGE: Place any leftover ingredients in a tightly sealed container in the refrigerator for up to 3-4 days.
  • MAKE AHEAD: All ingredients can be made and individually stored as meal prep (up to 2 days prior) and assembled when ready to serve. Be sure to store seasoning mixture in a nicely sealed zip loc bag, kept at room temp. 
  • HONEY: You can always substitute honey with maple syrup or Agave.
  • VEGAN OPTION: Absolutely! Firstly, you can substitute the honey with pure maple syrup or Agave. Secondly, ensure that the butter is vegan butter and the soy sauce is vegan-friendly----which there is a nice 'No Soy' soy sauce that I enjoy using for vegan dishes.