Dinner Tonight: Maple-Glazed Sweet Potato Wedges Recipe

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Dinner Tonight: Maple-Glazed Sweet Potato Wedges Recipe

The fiancée was all against this recipe from the get go. With thoughts of candied yams dancing in her head--thoughts not completely out of line, considering it had an optional marshmallow addition--she persistently asked if I was sure I wanted to make this. Why such hate? We've been eating such great dishes with sweet potato I bet she didn't see any need to dump loads of sugary sweetness all over the already sweet ... potato.

I knew I was in good hands because I had Barbara Kafka backing me up. Her influential roasting book loves to set the temperature high--usually 500 degrees Fahrenheit--which also means these sweet potato wedges finish quickly. The heat also makes them nice and crisp, much like sweet-potato fries. And the glaze is just that, a fine coating that doesn't overwhelm the dish.

Maple-Glazed Sweet Potato Wedges

Adapted from Barbara Kafka's Vegetable Love


  • 1 1/2 pounds sweet potatoes, peeled
  • 3 tablespoons butter
  • 3 tablespoons maple syrup


  1. 1.

    Preheat the oven 500°F.

  2. 2.

    Cut the peeled sweet potatoes into wedges, as uniform as you can make them.

  3. 3.

    Melt the butter. Coat the wedges in the liquid butter.

  4. 4.

    Place the wedges in a small baking pan and set in the oven. Cook for 15 minutes. Pour the maple syrup on top and cook for another 15 minutes.