Roasted Sweet Potato Wedges
Crispy on the outside, tender and sweet on the inside, these roasted sweet potato wedges are the perfect side dish or snack. Tossed with a smoky-spicy seasoning blend and roasted until caramelized, they're incredibly easy to make and pair beautifully with burgers, grilled meats, or a tangy dipping sauce.
For 4 servings
- prep
Preheat the oven and prep the sweet potatoes.
1.Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.2.Scrub the sweet potatoes clean. Cut each in half lengthwise, then cut each half into wedges about 1-inch thick.3.Aim for uniform size so they cook evenly.TIPKeep the skin on — it adds fiber and helps the wedges hold their shape during roasting. - mix
Season the wedges.
1.Place the wedges in a large bowl. Drizzle with olive oil.2.Sprinkle garlic powder, smoked paprika, cumin powder, black pepper, and salt over the top.3.Toss everything together with your hands until every wedge is well coated with oil and spices. - roast · ~30 min
Arrange on the baking sheet and roast.
1.Spread the wedges in a single layer on the prepared baking sheet, cut-side down where possible. Give them space — overcrowding steams them instead of roasting.2.Roast for 15 minutes, then flip each wedge with a spatula.3.Continue roasting for another 15-18 minutes, until the wedges are deeply golden, caramelized at the edges, and tender inside when pierced with a fork.TIPDon't flip too early — let the first side develop a good crust before turning. - serve
Season again and serve hot.
Transfer the hot wedges to a serving platter. Sprinkle with a tiny extra pinch of salt while they're still hot, if needed. Serve immediately with your favorite dipping sauce.
TIPA final light sprinkle of salt right when they come out of the oven makes all the flavors pop.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cut wedges in cold water for 30 minutes, then pat dry, to remove excess starch for extra crispiness.
- 2Arrange wedges cut-side down on the baking sheet to maximize browning and caramelization.
- 3Don't flip the wedges before the 15-minute mark; let a crust form first for the best texture.
- 4Use a heavy-duty metal spatula to flip wedges easily without breaking them apart.
- 5For even roasting, rotate the baking sheet halfway through cooking if your oven has hot spots.
- 6Store leftover wedges in an airtight container in the fridge; reheat in a 400°F oven or air fryer to restore crispness.
Adapt it for your goals.
Spicy chipotle
Add 1/2 teaspoon chipotle powder along with the smoked paprika for a smoky heat that pairs perfectly with the sweetness of the potatoes.
maple cinnamonMaple cinnamon
Swap cumin and paprika for 1 teaspoon cinnamon and drizzle with 1 tablespoon maple syrup before roasting for a sweet, dessert-like twist.
herby garlicHerby garlic
Skip the cumin and paprika; toss wedges with olive oil, garlic powder, and 1 tablespoon dried rosemary or thyme for a savory, herb-forward version.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Leaving the skin on provides extra fiber, aiding digestion and promoting a feeling of fullness.
Good Source of Antioxidants
The colorful flesh of sweet potatoes contains antioxidants like anthocyanins and beta-carotene that help fight oxidative stress.
Frequently asked questions
Sogginess usually comes from overcrowding the baking sheet or not drying the wedges thoroughly. Make sure they are in a single layer with space between each piece, and pat them very dry after washing.
