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Introduction
The fusion of sweet potatoes and Caribbean spices is a delightful culinary adventure that brings together the best of two worlds. Sweet potatoes, native to the Americas, have been a staple in Caribbean cuisine for centuries, often featured in traditional dishes. This recipe pays homage to that history while adding a modern, health-conscious twist. The vibrant spice blend, reminiscent of jerk seasoning, typically includes allspice, thyme, and a hint of scotch bonnet pepper, evoking memories of warm island breezes and lively street markets. Whether you're looking to add some tropical flair to your weeknight dinner or impress guests at a summer barbecue, these Caribbean-spiced sweet potato wedges are sure to transport your taste buds to sun-soaked shores.
Ingredients
• 2 large sweet potatoes (about 1.5 pounds), scrubbed clean and cut into 1-inch thick wedges
• 2 tablespoons extra virgin olive oil
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice (about 1 medium lime)
• 2 tablespoons finely chopped fresh cilantro, for garnish (optional)
Step 1:
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large mixing bowl, combine brown sugar, cinnamon, allspice, cumin, dried thyme, cayenne pepper, sea salt, and black pepper.
Step 3:
Add the sweet potato wedges to the bowl with the spice mixture. Drizzle with olive oil and toss until the wedges are evenly coated.
Step 4:
Arrange the seasoned sweet potato wedges in a single layer on the prepared baking sheet, ensuring they don't overlap.
Step 5:
Roast in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
Step 6:
Remove from the oven and immediately drizzle with fresh lime juice. Let cool for 5 minutes.
Step 7:
Transfer to a serving plate, garnish with chopped cilantro if desired, and serve warm.
Q: Can I make these sweet potato wedges ahead of time?
A: While best served fresh, you can prep the wedges and spice mix ahead of time. Store cut potatoes in water in the refrigerator for up to 24 hours before cooking.
Q: Are these sweet potato wedges spicy?
A: The recipe has a mild kick from the cayenne pepper. Adjust the amount to suit your spice preference or omit it altogether for a non-spicy version.
Q: Can I use regular potatoes instead of sweet potatoes?
A: Yes, you can use regular potatoes, but the cooking time and flavor profile will be different. Sweet potatoes provide a unique sweetness that complements the Caribbean spices.
• For best results, choose sweet potatoes that are similar in size to ensure even cooking.
• You can substitute coconut oil for olive oil to enhance the Caribbean flavor profile.
• If you prefer less heat, reduce or omit the cayenne pepper.
• For a sweeter version, increase brown sugar to 2 tablespoons.
• This recipe is naturally gluten-free and vegan.
• Store any leftover spice mix in an airtight container for future use.
Serve warm as a side dish or appetizer. These wedges are best enjoyed immediately while crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.
Prep the spice mixture and cut the sweet potatoes while the oven is preheating to save time.
- For extra crispy wedges, soak the cut sweet potatoes in cold water for 30 minutes before seasoning and roasting.
- Ensure the sweet potato wedges are evenly sized for consistent cooking.
- Don't overcrowd the baking sheet, as this can lead to steaming instead of roasting.
For a savory twist, omit the brown sugar and add 1 teaspoon of smoked paprika. For a spicier version, increase the cayenne pepper or add 1/4 teaspoon of chipotle powder.
Pair with grilled jerk chicken or fish for a complete Caribbean-inspired meal. For beverages, try a tropical fruit smoothie or a light lager beer.
This dish is best enjoyed year-round, but sweet potatoes are typically at their peak from late fall through winter.
This recipe is free from common allergens such as dairy, eggs, nuts, soy, and gluten. However, always check individual ingredient labels for potential allergens or cross-contamination risks.
