Sweet potatoes are found on nearly every Thanksgiving table, but too often get a bad rap for being too sweet. This time around, we’ve gone to the wedge—the sweet potato wedge in fact. Roasted in the oven and then basted with a touch of chile spiced maple butter, this dish will add a nuanced bite to your traditional table.

Maple Buttered Sweet Potato Wedges

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 servings

Serving Size: about 4 wedges

Maple Buttered Sweet Potato Wedges


  • 4 sweet potatoes, peeled and cut lengthwise into wedges
  • kosher salt and freshly ground black pepper
  • 6 tablespoons butter
  • 1/2 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon chili powder
  • 1 tablespoon fresh thyme, leaves only


  1. Preheat oven to 400°F. Place sweet potatoes on baking sheet covered with aluminum foil and season well with kosher salt and freshly ground black pepper. Roast 10 minutes.
  2. Meanwhile, melt butter in small pan. Stir in maple syrup, cinnamon and chili powder and cook for 5 minutes on medium heat. Stir in thyme leaves.
  3. Remove sweet potatoes from oven and coat with maple syrup mixture. Return to oven for 10 minutes or until sweet potato wedges are tender. Raise the oven temperature to 475°F and roast additional 3-5 minutes or until wedges begin to brown. Serve immediately.

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One thought on “Maple Buttered Sweet Potato Wedges

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  1. Patricia Sand said:

    Very very good. Will make again.