Making these mouthwatering Glazed Sweet Potato Wedges is surprisingly simple. Follow these easy step-by-step instructions, and you’ll have a delicious side dish ready in no time:

1. Preheat Your Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). While the oven is heating, line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze. Parchment paper also helps to promote even browning by preventing the bottoms of the wedges from getting too dark too quickly.
2. Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly under cool running water to remove any dirt or debris. There’s no need to peel them, as the skin adds texture, nutrients, and a rustic charm to the wedges. Using a sharp knife, cut each sweet potato lengthwise in half. Then, place the flat side down and cut each half into wedges, about ½ to ¾ inch thick at the widest part. Aim for wedges that are relatively uniform in size to ensure they cook evenly.
3. Make the Glaze: In a small bowl, whisk together the glaze ingredients. Combine the olive oil, maple syrup, soy sauce, apple cider vinegar, garlic powder, and smoked paprika. Whisk vigorously until all the ingredients are well combined and emulsified, creating a smooth and slightly thickened glaze. The maple syrup will naturally thicken slightly as it mixes with the other ingredients.
4. Toss the Sweet Potato Wedges with Glaze: Place the prepared sweet potato wedges in a large bowl. Pour the glaze over the wedges. Using your hands or a spatula, gently toss the wedges to ensure they are evenly coated with the glaze. Make sure every wedge is glistening with the glaze, ensuring maximum flavor in every bite. Don’t be afraid to get your hands in there to really massage the glaze into all the nooks and crannies of the wedges.
5. Arrange Wedges on Baking Sheet: Spread the glazed sweet potato wedges in a single layer on the prepared baking sheet. It’s crucial to avoid overcrowding the baking sheet. Overcrowding will steam the wedges instead of roasting them, resulting in soggy wedges rather than crispy ones. If necessary, use two baking sheets to ensure the wedges have enough space. Arrange them skin-side down for optimal browning and crispiness.
6. Season with Salt and Pepper: Before placing the baking sheet in the oven, season the wedges generously with salt and freshly ground black pepper. Sprinkle the salt and pepper evenly over all the wedges to enhance their flavor and bring out the sweetness of the sweet potatoes and the savory notes of the glaze.
7. Roast the Sweet Potato Wedges: Place the baking sheet in the preheated oven and roast for 25-30 minutes. After about 15 minutes, carefully flip the wedges using tongs or a spatula to ensure even cooking and browning on all sides. Continue roasting until the wedges are tender when pierced with a fork and beautifully caramelized and slightly crispy on the edges. The exact roasting time may vary slightly depending on the size of your wedges and your oven, so keep an eye on them towards the end of the cooking time.
8. Serve and Garnish (Optional): Once the Glazed Sweet Potato Wedges are perfectly roasted, remove them from the oven. Let them cool slightly for a few minutes before serving. This allows the glaze to thicken slightly and the wedges to become even more flavorful. For an extra touch of visual appeal and flavor, you can garnish the wedges with fresh herbs like chopped parsley or cilantro, or a sprinkle of sesame seeds. Serve them warm as a delicious side dish and enjoy!