These Roasted Sweet Potato Wedges are golden on the outside, tender on the inside, and packed with naturally sweet flavor. Seasoned simply and roasted at high heat, they make the perfect healthy side dish or snack.
Why You’ll Love These Sweet Potato Wedges:
With just a handful of ingredients and minimal prep, this recipe is ideal for busy weeknights, meal prep, or family dinners.
- Crispy edges, soft centers
- Naturally sweet and flavorful
- Easy to make with simple ingredients
- Healthier than traditional fries
- Perfect for dipping
They’re a crowd-pleaser for both kids and adults!
Tips for Perfect Roasted Sweet Potato Wedges:
- Don’t overcrowd the pan—use two pans if needed.
- Cut wedges evenly for consistent cooking.
- Roast at high heat for crispy edges.
- For extra crispiness, soak wedges in cold water for 30 minutes and dry well before roasting.
Seasoning Ideas:
Switch up the flavor with these options:
Savory Garlic Herb
- garlic powder + Italian seasoning
Smoky Spice
- smoked paprika + cumin
Sweet & Spiced
- cinnamon + a pinch of brown sugar
Dipping Sauce Ideas:
- ketchup
- garlic aioli
- honey mustard
- ranch or yogurt dip
More Tasty Sweet Potato Recipes:
- Mashed Sweet Potatoes
- Twice Baked Sweet Potatoes
- Sweet Potato Breakfast Hash
- Roasted Sweet Potato Salad
- Sweet Potato Pancakes
- Best Ever Sweet Potato Biscuits
Roasted Sweet Potato Wedges
These roasted sweet potato wedges are crispy, easy, and healthy- a perfect side dish with simple ingredients and ready in under 40 minutes!
Servings: 4
Ingredients
- 2 large sweet potatoes
- 2-3 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- fresh parsley optional
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and scrub sweet potatoes. Cut into wedges by slicing in half lengthwise, then into evenly sized wedges.
- Place wedges on a baking sheet (line with parchment for easy clean up). Drizzle with olive oil and sprinkle with salt, pepper, and optional seasonings. Toss to coat and spread in a single layer.
- Bake for 25–30 minutes, flipping halfway through. Bake until the edges are crispy, the centers are tender, and the wedges are golden brown.
- Serve warm with your favorite dipping sauce.
Notes
- Don’t overcrowd the pan—use two pans if needed.
- Cut wedges evenly for consistent cooking.
- Roast at high heat for crispy edges.
- For extra crispiness, soak wedges in cold water for 30 minutes and dry well before roasting.
