Rosemary Roasted Sweet Potato Wedges
Crispy on the outside, tender and sweet on the inside, these roasted sweet potato wedges are infused with aromatic rosemary and a hint of garlic. A simple, wholesome side dish that comes together on one sheet pan and fills your kitchen with the most comforting aroma. Perfect alongside grilled meats, burgers, or as a hearty snack.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- prep
Cut the sweet potatoes into wedges.
Scrub the sweet potatoes clean. Pat them dry. Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size. Aim for uniform thickness so they cook evenly.
TIPKeep the skin on — it gets wonderfully crispy and adds fiber. - mix
Toss the wedges with oil and seasonings.
In a large bowl, toss the sweet potato wedges with olive oil, chopped rosemary, minced garlic, salt, and black pepper. Mix well with your hands until every wedge is evenly coated.
TIPDon't crowd the bowl — use your hands to really massage the oil and herbs into each wedge. - roast
Arrange wedges on the baking sheet in a single layer.
Spread the seasoned wedges out on the prepared baking sheet. Make sure they are in a single layer with space between them. Crowding the pan will steam them instead of roasting.
TIPPlace wedges skin side down for extra crispy bottoms. - roast · ~30 min
Roast for 30 minutes, flipping halfway.
Roast the sweet potato wedges for 15 minutes. Remove the pan from the oven, flip each wedge with a spatula, and rotate the pan. Return to the oven and roast for another 15 minutes, or until the wedges are golden brown and crispy on the edges.
TIPThe wedges are done when a fork slides in easily and the edges are caramelized. - serve
Serve immediately.
Transfer the hot wedges to a serving platter. Taste and adjust salt if needed. Serve right away while they are crispy and hot.
TIPFor a finishing touch, sprinkle a pinch of flaky sea salt and a few extra fresh rosemary leaves just before serving.
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 dry thoroughly to maximize crispiness.
- 2For even browning, toss wedges in a bowl rather than on the sheet pan to coat all surfaces evenly.
- 3Flip wedges carefully with a thin spatula to keep the crispy skin intact.
- 4Use a metal spatula to scrape under caramelized wedges without tearing the skin.
- 5Make ahead: roast wedges, cool completely, then reheat in a 400°F oven for 5 minutes to restore crispness.
- 6Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven, not microwave.
Adapt it for your goals.
Spicy Smoked Paprika
Add 1 teaspoon smoked paprika and a pinch of cayenne pepper with the other seasonings for a smoky, mildly spicy kick that pairs beautifully with the sweet potato.
Lemon HerbLemon-Herb
Replace rosemary with 1 tablespoon fresh thyme and add 1 teaspoon lemon zest; serve with lemon wedges for a brighter, citrusy twist.
Parmesan CrustedParmesan Crusted
Toss wedges with the oil and herbs, then sprinkle 2 tablespoons grated Parmesan over them before roasting for a salty, umami crust.
Vegan Ranch DipVegan Ranch Dip
Serve with a dip made from plain vegan yogurt, dried dill, garlic powder, onion powder, and lemon juice for a cool, herby complement.
Maple BalsamicMaple-Balsamic
Drizzle 1 tablespoon balsamic glaze and 1 teaspoon maple syrup over the wedges in the last 5 minutes of roasting for a sweet-tangy glaze.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Leaving the skin on provides substantial fiber, which supports digestive health and helps maintain steady blood sugar levels.
Heart-Healthy Fats
Olive oil provides monounsaturated fats that are linked to reduced inflammation and better cardiovascular health.
Antioxidant Boost from Rosemary
Rosemary contains antioxidants like carnosic acid that help protect cells from oxidative stress.
Frequently asked questions
Yes, but use only 1 teaspoon dried rosemary (crushed in your palm) since dried herbs are more concentrated. Fresh offers better texture and aroma.
