Sriracha Sweet Potato Wedges

Sriracha Sweet Potato Wedges and Sriracha Mayo

Electrify sweet potatoes with a hit of McCormick Gourmet Sriracha Seasoning and don’t forget to punch up the mayo with a pinch for a bite of spice.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 4 servings
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All You Need

  • 2 sweet potatoes, scrubbed and dried
  • 2 tbsp (20 mL) olive oil
  • 3/4 tsp (4 mL) Club House Sea Salt Grinder
  • 3/4 tsp (4 mL) McCormick Gourmet Sriracha Seasoning
  • 2 tsp (10 mL) McCormick Gourmet Sesame Seed
  • Mayo:
  • 1/2 cup (125 mL) mayonnaise
  • 1/2 tsp (2 mL) Thai Kitchen Fish Sauce
  • 1/4 tsp (1 mL) McCormick Gourmet Sriracha Seasoning


  1. Preheat oven to 400°F (200°C). Cut sweet potatoes into scant 1–inch (2.5 cm) thick wedges and place on parchment-lined rimmed baking tray. Drizzle oil over wedges, tossing to coat. Sprinkle with salt and seasoning; arrange in single layer.

  2. Bake until golden and crispy, about 20 minutes. Sprinkle with additional seasoning if desired.

  3. Mayo: Stir together mayonnaise, fish sauce and seasoning in small bowl; serve with wedges.

  4. Test Kitchen Tip: Sweeten up the mayo by adding a drizzle of Billy Bee Honey for a sweet, salty, spicy combination.

  5. Test Kitchen Tip: Don’t have sweet potatoes? Try unpeeled russets or fingerling potatoes.


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