Crispy on the outside and tender inside, these roasted sweet potato wedges are a simple yet satisfying snack or side dish.
Naturally rich in fiber, vitamins, and plant-based antioxidants, they provide steady energy and heart-healthy fats from olive oil.
Quick, easy, and perfect for meal prep, this recipe is a wholesome, everyday option that everyone will love.
Roasted Sweet Potato Wedges
Equipment
- 1 Large Baking Sheet
- Parchment paper or aluminum foil
- 1 Medium bowl
- 1 small bowl
- Sharp Knife
- Spatula
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons olive oil
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 450°F (232°C). This high temperature is essential for achieving wedges that are crispy on the outside while remaining soft and tender inside. Line a large baking sheet with parchment paper or aluminum foil to prevent sticking and make cleanup easier. Make sure the sheet is flat and fully covered for even cooking.
- Prepare the Sweet Potatoes: Wash each sweet potato thoroughly under cool running water to remove any dirt. You can leave the skins on for extra fiber and nutrients, or peel them if you prefer a smoother texture. Pat the sweet potatoes completely dry with a clean kitchen towel—removing excess moisture helps them crisp up better in the oven.
- Slice Into Wedges: Using a sharp chef’s knife, cut each sweet potato in half lengthwise. Place the flat side down for stability, then slice each half into quarters lengthwise. Finally, cut each quarter into wedge shapes approximately ½ inch thick at the ends. Try to make all wedges uniform in size to ensure they cook evenly, giving a consistent texture across the batch.
- Coat with Olive Oil: Transfer the sweet potato wedges into a medium mixing bowl. Drizzle the olive oil evenly over the wedges. Gently toss the pieces using your hands or a spatula until each wedge is lightly coated in oil. The oil not only helps the seasoning stick but also promotes crispiness while roasting.
- Prepare the Seasoning Mix: In a small bowl, combine garlic powder, smoked paprika, kosher salt, onion powder, and black pepper. Mix the spices thoroughly to ensure an even distribution of flavors. This aromatic blend will enhance the natural sweetness of the potatoes while adding a subtle smoky and savory note.
- Season the Wedges: Sprinkle the seasoning mix over the oiled sweet potato wedges. Use your hands or a spatula to toss everything gently but thoroughly, making sure every wedge is coated evenly. This step is key to infusing flavor throughout the potatoes rather than just on the surface.
- Arrange on Baking Sheet: Place the seasoned wedges on the prepared baking sheet in a single layer, ensuring they are not touching. Crowding the pan will steam the potatoes instead of roasting them, resulting in a less crispy texture. If necessary, use a second baking sheet to give all wedges enough space for optimal roasting.
- Initial Bake: Put the baking sheet in the preheated oven and roast for 20 minutes. This first baking phase allows the wedges to start cooking through while developing a light golden color on the edges. Avoid opening the oven too frequently, as this can cause uneven cooking.
- Flip the Wedges: After 20 minutes, carefully remove the baking sheet using oven mitts. Using a spatula, gently flip each sweet potato wedge to the other side. Flipping ensures even browning on both sides and allows all wedges to cook uniformly. Return the baking sheet to the oven for an additional 5–10 minutes, or until the wedges are tender and lightly browned.
- Broil for Extra Crispiness: For an extra crispy finish, turn the oven to the broil setting. Place the baking sheet under the broiler for 2–3 minutes. Keep a close eye on the wedges during this step, as broiling works very quickly and can burn the sweet potatoes if left unattended. This final step gives the wedges a perfectly golden, crunchy exterior.
- Serve and Enjoy: Once the wedges are crispy and tender, remove them from the oven. Sprinkle a little extra salt to taste, if desired. Transfer the wedges to a serving platter and serve immediately while warm. They pair wonderfully with dips, sauces, or as a side to your favorite main dish. Enjoy the perfect balance of sweetness, crunch, and savory spice in every bite.
Notes
- Use medium sweet potatoes for even cooking; larger ones may require longer baking time.
- Keep wedges uniform in size to ensure consistent crispiness.
- Olive oil can be substituted with avocado or coconut oil for a slightly different flavor profile.
- Broiling is optional but highly recommended for extra crispiness.
- Leftover wedges can be reheated in an oven or air fryer for best texture.
- Experiment with spices: smoked paprika adds depth, while chili powder can add a subtle kick.
Chef’s Secrets For Perfect Wedges
The secret to perfectly roasted sweet potato wedges lies in three key steps: size, oil, and heat.
Cutting the wedges evenly ensures they cook at the same rate, preventing some pieces from burning while others remain undercooked.
Coating each wedge lightly with olive oil not only enhances flavor but promotes a golden, crispy exterior.
Finally, roasting at a high temperature and finishing under the broiler achieves the perfect balance of tenderness and crunch.
A gentle toss midway through baking ensures even browning and flavor distribution, making each bite consistently delicious.
Serving Suggestions To Impress Guests
These sweet potato wedges are versatile enough to pair with almost any meal.
Serve them alongside grilled chicken or fish for a wholesome dinner, or enjoy them as a snack with your favorite dipping sauces, such as garlic aioli, sriracha mayo, or a creamy yogurt dip.
They also make a great addition to salads, bowls, or sandwich sides.
Garnish with fresh herbs like parsley or cilantro for a burst of color and freshness that elevates the dish visually and flavor-wise.
Storage Tips For Freshness
To store leftover wedges, allow them to cool completely before placing them in an airtight container.
They can be kept in the refrigerator for up to 3–4 days. For best results when reheating, use an oven or air fryer instead of a microwave to maintain crispiness.
Warming at 375°F (190°C) for 5–8 minutes typically restores the golden texture.
For longer storage, you can freeze the wedges in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
Reheat directly from frozen for convenience.
Frequently Asked Questions
1. Can I peel the sweet potatoes?
Yes! Leaving the skin on adds fiber and nutrients, but peeling is fine if you prefer a smoother texture. Both options produce delicious results.
2. Can I make this recipe oil-free?
You can try roasting with a light spray of water or vegetable broth, but keep in mind the wedges may not get as crispy without oil.
3. What spices can I experiment with?
Garlic powder, smoked paprika, chili powder, cumin, or even cinnamon can add unique flavor profiles. Adjust quantities to your taste preferences.
4. Can I bake them in advance?
Yes! You can prepare the wedges up to the seasoning step and store them in the fridge. Roast or broil just before serving for the freshest taste.
5. How do I get wedges extra crispy?
Ensure wedges are dry before oiling, space them out on the baking sheet, and finish under the broiler for 2–3 minutes. A high temperature and proper spacing are key to achieving maximum crunch.
