Cuban Pork Chops

Sweet Potato Wedges

I think potatoes get a bad wrap! It's about portion control, agreed? Sweet Potato Wedges - crispy on the outside and creamy on the inside, so perfect!
Course Vegetables and Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 153kcal
Author Souper Chef Deb from Bowl Me Over


  • 2 large sweet potatoes or yams
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon corn starch
  • 3 tablespoons olive oil
  • Optional garnish - cilantro and lime wedges


  • Preheat oven to 400
  • Scrub the potatoes well and cut it into large wedges. Place in a large bowl and add the olive oil. Stir the sweet potatoes well so they are completely coated with the oil.
  • Measure out all of the spices into a bowl, mix them well and sprinkle them over the sweet potatoes. Be sure that each wedge is coated with the spice mixture.
  • Spray your baking sheet liberally with non-stick coating - spread the tatter wedges onto the baking sheet, spread them out so there is some space in-between each wedge.
  • Bake for 20 minutes, at 10 minutes, remove from the oven and flip them over so each side gets crispy and crunchy.
  • Before serving topped with chopped cilantro and freshly squeezed lime juice


Calories: 153kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 472mg | Potassium: 227mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9220IU | Vitamin C: 1.6mg | Calcium: 24mg | Iron: 0.8mg