Roasted Peri-Peri Sweet Potato Wedges

Sweet potato wedges roasted in the oven with African-style peri-peri spices. Not for the faint-hearted when it comes to heat!


Prep Time

5 mins


25 mins

Total time

30 mins



Roasted Peri-Peri Sweet Potato Wedges

I love a good wedge. Much prefer them to chips on some occasions. I like the way they hold their own in a dish and sometimes steal the limelight, like these Spicy peri-peri wedges. These wedges bring a taste of Africa to any dish (especially BBQ & Grilled Meats). They are very simple to make too: all you need to do is coat them in the spices, pop them in the oven, kick back and leave them to roast away.

Why should I make peri-peri wedges?

  • A delicious alternative to plain potato wedges
  • African peri-peri spices are simply divine on sweet potato!
  • The perfect side dish to add to your summer BBQ feasts!
  • Get those vits in with a good source of vitamin B and C from the sweet potato!
Peri peri sweet potato wedges in a green baking tray

The Peri-Peri Spice Craze!

Peri-peri is a very common spice in Angola due to the Portuguese influence. It’s originally made from the malagueta pepper, which I’m assuming is very spicy as peri-peri is known for being a spicy, peppery rub. Of course, for us Westerners, it came to fame from the Portuguese restaurant chain, Nando’s. As a nation, we are now obsessed and like to put it on everything.


  • 2 medium sweet potatoes
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cardamom
  • 1 tsp cayenne chilli powder
  • pinch of salt and pepper
  • 1 tsp crushed garlic clove (or lazy garlic as I like to use)
  • Drizzle of olive oil
Ground spices in a blue morrocan style bowl

Equipment Needed

  • Roasting tin
  • Small bowl to mix the rub in
  • Knife for chopping the potatoes
  • Spoon
  • Spatula

Here’s my take on peri-peri

My take on the peri-peri spice mix is a little bit different. The original peri-peri spice mix contains citrus however I’ve got the acidity from the white wine vinegar in my lazy garlic mix. Reality: didn’t have any lemons and we are in the middle of pandemic (avoiding supermarket as much as possible!)

Sweet potato wedges pre-cook in a baking tray

The wedge pre-bake, soaking in all their spicy peri-peri glory

Recipe Variations

Do I have to use sweet potato?

No of course not! A plain potato would go really well with this rub. You could even try parsnip or carrots!

Would this rub work well on chicken?

Yes! I haven’t tried it but I just know it would go really well. Just think of all the peri-peri juices soaking into the chicken and the crispy, spicy skin… delicious!

Sweet potato wedges roasted in a baking tray

Frequently asked Questions

Are peri-peri wedges gluten-free?

They are gluten-free as there’s no wheat in a potato or any of the spices listed.

Roasted peri-peri sweet potato wedges

Sweet potato roasted in the oven with African-style peri-peri spices. The perfect BBQ accompaniment.
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine African
Servings 2


  • 2 sweet potatoes medium

Peri-peri spice mix

  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cardamon
  • 1 tsp cayenne chilli powder
  • Pinch salt and pepper
  • 1 tsp lazy garlic or crushed garlic clove
  • Drizzle olive oil


  • Slice your sweet potato into wedge-sized pieces and place in your roasting dish.
  • Mix together the ingredients for the peri-peri spice mix and rub over the wedges. Drizzle with oil and mix together with your hands (it's easier!)
  • Roast in the oven for 25 minutes.


Aga cooking – All my recipes are tested and made on an Aga but then adapted for a conventional oven. If you’re an Aga user like myself then you can follow the recipe as above and use the roasting oven, middle shelf to cook these. 
Storing – I wouldn’t recommend making these and storing them once cooked. Fresh is best! You can make the peri peri mix and store it in the fridge for quite a few weeks. The reason I say fridge is due to the crushed garlic. You can make without the garlic and store in the cupboard for years, then just add the garlic after!
Re-heating – Like I said, I wouldn’t recommend making these and re-heating. They taste just as nice cold. 
Freezing – You could make some of these and freeze them pre-cook. You would just need to freeze on a tray and then pour into a lockable freezer bag. Defrost thoroughly and cook as normal, or cook from frozen and add an extra 10 minutes on your cooking time.
Keyword BBQ Food, For Two, Sides, Weekend Feasts
Tried this recipe?Let us know how it was!

Serving suggestion!

I would suggest serving these wedges with my BBQ grilled chicken Anguillan-style – such a good combo!


Prep a batch of peri-peri spice beforehand (minus the garlic) and keep in your cupboard for years (if it lasts that long!)

More African recipes

Breakfast: A refreshing glass of my pineapple, mango and banana smoothie.

Lunch/dinner: African Chicken Peanut Stew

Dessert: We all need a slice of my peanut cake with caramel buttercream right now!

See my post on how to eat like an Angolan for more information on what you would eat over there!

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