Harissa Roast Sweet Potato Wedges with Garlic Herb Aioli

Harissa roast sweet potato wedges pack a flavorful punch of heat and are perfectly crispy on the outside and fluffy on the inside.– serve with a garlic herb aioli for dipping!

The most addictive sweet potato wedges in all the land have arrived!

And boy, are they ever dressed to impress with a punch of spicy harissa and a creamy garlic herb aioli for all your dipping needs.

Are they a side dish? Are they a full meal? They’re literally whatever you want them to be.

There’s no fancy techniques or tricks to these sweet potato wedges, you guys, but you’d never know it with how freaking good they are.

Just a little bit of roasting love is all we’re about today.

These Roast Sweet Potato Wedges feature…

• Crispy + fluffy texture thank to a few handy little oven-roasting tips
• A little punch of heat from spicy, flavorful harissa
• A creamy garlic herb aioli dipping sauce
• Ready in less than an hour and the perfect side dish to chicken, beef, or a stand-alone vegetarian meal

Making the Roast Sweet Potato Wedges

(scroll down to the bottom of post for the full recipe)

Ingredients You Will Need

• Sweet potatoes
• Olive oil
• Spices
• Harissa
• Mayonnaise
• Sour cream
• Lemon juice
• Chives

How to Cut Sweet Potatoes

To prep sweet potatoes, start by washing sweet potatoes well and place on a large cutting board.

Use a sharp knife to cut each sweet potato in half length-wise, then cut each half into 3-4 spears. Ideally, you want each spear to be about 1 inch in width.

Try to cut sweet potatoes into as uniformly as possible – this ensures they will cook evenly.

Tips for Perfect Sweet Potato Wedges

1. Roast sweet potatoes skin-on – we find this helps get a crispier exterior on the wedges, plus the skins are packed full of nutrients!
2. Space wedges apart on baking sheet – use a large baking sheet or two medium baking sheets to ensure that wedges have plenty of room to roast. This will help them roast up crispier and prevent steaming.
3. Roast at 425F – we roast at a high temperature for nice browning on the outside of wedges and a fluffy interior.
4. Flip wedges halfway through roasting – again, we’re going for crispy here!
5. Broil wedges under high – last step in roasting, but a game-changer for texture.
6. Brush wedges with harissa – once the wedges are broiled, remove from oven and immediately lightly brush with harissa.

Flavor Variations

Check out these alternatives for changing up these sweet potato wedges!

• Tone down the spice – use a mild harissa or skip the harissa entirely if you’re sensitive to spice.
• Try a different dipping sauce – honey mustard or a barbecue would be amazing dipping sauces in addition or in place of the homemade aioli.
• Change up the spices – we use a combination of garlic powder, cayenne, and paprika in the sweet potato wedges, but feel free to change it up with onion powder, chili powder, smoked paprika, or whatever else you have on hand!

Reheating Sweet Potato Wedges

For best results, we recommend reheating sweet potato wedges in a 400F oven 8-10 minutes.

We’ve also had great success reheating wedges in the air fryer if you don’t want to heat up your entire oven just for a single serving.

There’s just no beating a mess of these wedges. Their texture is outta this world, they’re perfectly spiced with just a little punch of heat, and the aioli just brings all the flavors together.

Any way you serve these sweet potato wedges, we guarantee they’re going to be a major hit. It’ll be our little secret they were the easiest thing EVER to pull off!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Watch these wedges made step by step on Google web stories!

Looking for more ways to enjoy sweet potatoes? Try these out next!

• Basil Chimichurri Crispy Baked Sweet Potato Fries
• BBQ Chicken Stuffed Sweet Potatoes
• Sweet Potato Gnocchi