This recipe has been a weeknight staple in my kitchen ever since I first roasted sweet potatoes in wedges and discovered how a simple spice mix and high oven temperature transform them into crisp-edged, tender-centered bites. I remember the first time I made these: it was an impromptu addition to a casual dinner with friends, and the pan came back nearly empty. The high heat created caramelized edges while the interior stayed soft and buttery, and the spicy honey mustard dip added just the right balance of tang and sweetness. That combination—crisp, sweet, slightly smoky and a little spicy—keeps everyone reaching for more. I first developed the dip because I wanted something more interesting than ketchup or plain mayo. A quick mix of mayonnaise, honey mustard and a splash of hot sauce produced a sauce that is creamy, bright and has a polite kick that you can control. These wedges are approachable enough for a simple weeknight side, yet elevated enough to serve for game day, potlucks or a relaxed dinner party. They’re easy to scale and adapt, and they reheated beautifully the next day when I turned leftovers into a topping for bowls and salads.

Ingredients

• Sweet potatoes: 2 medium, peeled and cut into wedges. Choose firm sweet potatoes with smooth skins; Beauregard or Jewel varieties roast well and have great natural sweetness.
• Olive oil: 2 tablespoons extra-virgin olive oil helps the edges crisp. For a slightly smokier finish use a light-tasting avocado oil.
• Italian seasoning: 1 teaspoon—prefer a jar with dried oregano, basil and thyme for balanced herbal notes; McCormick or a local blend both work fine.
• Onion powder: 1/2 teaspoon—adds savory depth without the moisture of fresh onion.
• Paprika: 1/2 teaspoon—use sweet or smoked depending on desired smokiness. Smoked paprika gives a campfire flavor.
• Salt and pepper: 3/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper—seasoning is key for bringing out sweetness and enhancing caramelization.
• Mayonnaise: 1/4 cup—use a good-quality mayonnaise like Hellmann's or Duke's for a rich, creamy dip base.
• Honey mustard: 3 tablespoons—use a zesty honey mustard (Annie's or a grocery-brand version) for sweetness and tang.
• Hot sauce: To taste—start with 1/4 teaspoon and increase for more heat. Frank's or your favorite hot sauce works well.

Instructions

Preheat and prepare: Preheat the oven to 450F and line a baking sheet with parchment paper to prevent sticking and promote even browning. A hot oven is essential here—the higher temperature encourages the surfaces to caramelize while keeping the centers tender. If you have a convection option, use it and reduce the temperature by 25F. Cut and season the potatoes: Peel 2 medium sweet potatoes and cut them into even wedges—about 8 wedges per potato—so they roast uniformly. Place wedges in a large bowl, add 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 3/4 teaspoon salt and 1/8 teaspoon pepper and toss until every wedge is lightly coated. Arrange and roast: Spread wedges in a single layer on the prepared baking sheet with space between pieces; crowding traps steam and prevents crisping. Roast for 25 to 30 minutes, flipping once halfway through at about 12–15 minutes. Look for deep golden edges and fork-tender centers as visual cues that they are done. Mix the dip: While the wedges roast, whisk together 1/4 cup mayonnaise, 3 tablespoons honey mustard and hot sauce to taste in a small bowl. Taste and adjust sweetness or heat—add a teaspoon of honey for extra sweetness or a squeeze of lemon for more brightness. Finish and serve: Remove wedges from the oven and let rest for 2 minutes to firm up. Serve hot with the spicy honey mustard dip on the side for dunking.

Storage Tips

Cool wedges to room temperature before refrigerating to avoid condensation. Store in an airtight container for up to 3 days. For longer storage, flash-freeze wedges on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from chilled in a 375F oven for 8–10 minutes to regain crispness; frozen wedges are best reheated from frozen at 400F for 10–15 minutes. Store the dip separately for up to 3 days; if it separates slightly, whisk or stir to recombine.

Ingredient Substitutions

If you want to lighten the dip, substitute plain Greek yogurt for mayonnaise in a 1:1 ratio—expect a tangier, less rich sauce. Swap honey mustard for Dijon plus a teaspoon of honey if you prefer a sharper profile. For oil, avocado oil is a good high-heat alternative. If you need vegan options, use a plant-based mayo and a vegan honey substitute or maple syrup to keep that sweet balance.

Serving Suggestions

Serve wedges as a side with grilled chicken, burgers or a salad. They make an excellent appetizer—arrange on a platter with the dip in the center and garnish with chopped parsley and a sprinkle of flaky sea salt. For a meal, add a protein like roasted chickpeas or grilled tofu and a crisp green salad. Wedges also pair beautifully with smoky barbecue flavors.

Cultural Background

Sweet potatoes have a long culinary history in the Americas, appreciated for their natural sweetness and versatility. Roasted or baked sweet potato preparations are common in Southern U.S. cuisine, where they appear in both savory and sweet contexts. The combination of sweet roasted tubers with a tangy, spicy dip reflects a modern, global approach to comfort food that borrows influences from American, Southern and contemporary casual dining trends.

Seasonal Adaptations

In fall and winter, add warming spices like a pinch of cinnamon or cayenne to the seasoning mix. For summer, serve wedges at room temperature with a lighter herb yogurt dip and a citrusy slaw. Holiday gatherings welcome a maple-ginger glaze brushed on for the last 5 minutes of roasting to add festive flavor and shine.

Meal Prep Tips

Prep wedges a day ahead by cutting and tossing them with oil and spices, then store in a covered container in the fridge. Roast when convenient—this approach saves active time on busy evenings. Make the dip up to 3 days ahead and keep chilled. For batch cooking, double the quantities and roast on two pans, rotating positions halfway through for even browning.

These sweet potato wedges are a dependable, flavorful side that’s easy to make and easy to love—give them a try and tweak the dip to suit your family’s heat tolerance. There’s something joyful in serving a simple dish that becomes a repeated request at the table.