Instructions
Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: In a large bowl, toss the sweet potato wedges with olive oil, salt, black pepper, paprika, garlic powder, onion powder, chili flakes, and smoked paprika.
Step 3: Arrange the wedges in a single layer on the prepared baking sheet.
Step 4: Roast for 30 to 35 minutes, flipping halfway through cooking, until crispy on the edges and tender inside.
Step 5: While the wedges bake, combine the honey, hot sauce, and red pepper flakes in a small saucepan over low heat.
Step 6: Warm the hot honey mixture for 2 to 3 minutes, stirring gently.
Step 7: Remove the sweet potato wedges from the oven and transfer them to a serving plate.
Step 8: Sprinkle the wedges with crumbled feta cheese, chopped parsley, and fresh chives.
Step 9: Drizzle the warm hot honey generously over the wedges before serving.
Storage and Reheating Tips
Store leftover sweet potato wedges in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer at 375°F until warmed through and crispy again.
Store the hot honey separately if possible and drizzle it over the wedges after reheating.
Avoid microwaving for too long, as the wedges may become soft instead of crispy.
Continue on the next page