Whisky-Glazed Sweet Potato Wedges
Golden roasted sweet potato wedges, tossed in a glaze of whisky, honey, olive oil, and smoked paprika for a sweet, smoky, and slightly boozy twist on a classic side. The outside turns crisp while the inside stays soft and fluffy—perfectly balanced with a hint of warmth and spice.
Great as a snack, side dish, or addition to a sharing board, these wedges are easy to make and full of flavour. Try swapping honey for maple syrup for a vegan version, or add a pinch of chilli flakes if you like a bit of heat. Best enjoyed hot from the oven with your favourite dip or a dram on the side.
Ingredients:
2 large sweet potatoes, cut into wedges
2 tbsp olive oil
2 tbsp whisky
1 tbsp honey
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions:
Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Toss the sweet potato wedges with olive oil, whisky, honey, smoked paprika, salt, and pepper.
Spread the wedges in a single layer on the baking tray.
Roast for 20 minutes, flipping halfway, until golden and tender.
Tips & Variations:
Use maple syrup instead of honey for a vegan option.
Add a sprinkle of chilli flakes for a spicy kick.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
