Sweet potato wedges are already great, but let’s be honest—sometimes they’re just boring. That’s where coffee glaze swoops in like a hero. This recipe takes crispy, caramelized sweet potatoes and drenches them in a deep, slightly smoky coffee glaze. The result? A perfect balance of sweetness, bold coffee richness, and just enough crunch to keep things interesting. Whether you serve them as a snack, side, or “I’m eating this entire tray alone” meal, they never disappoint. Forget the bland potato routine. These wedges pack flavor, attitude, and a subtle caffeine kick—because regular fries just aren’t cutting it anymore.
Coffee-Glazed Sweet Potato Wedges
Crispy roasted sweet potato wedges coated in a rich, slightly sweet coffee glaze for the ultimate bold-flavored side dish.
Ingredients
For the Sweet Potato Wedges:
- 2 large sweet potatoes cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
For the Coffee Glaze:
- ⅓ cup brewed coffee strong
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp unsalted butter
- ½ tsp cinnamon
- ¼ tsp sea salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato wedges with olive oil, salt, black pepper, and paprika.
- Spread them out evenly on the baking sheet.
- Roast for 25–30 minutes, flipping halfway through for even crispiness.
- While they bake, whisk coffee, maple syrup, vinegar, butter, cinnamon, and salt in a saucepan.
- Simmer on low heat for 5 minutes until slightly thickened.
- Remove wedges from the oven and drizzle the glaze over them.
- Serve immediately and enjoy your new fry obsession.
Notes
Nutritional Values (Per Serving)
- Calories: ~180
- Total Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin A: 230%
- Potassium: 12%
- Iron: 5%
- Magnesium: 6%
- Vitamin C: 4%
Additional Notes/Tips
- Use dark roast coffee for a bolder glaze.
- Add a pinch of cayenne if you like a little heat.
- Serve with a garlic aioli if you’re feeling fancy.
