Rosemary Roasted Sweet Potato Wedges

Name: Rosemary Roasted Sweet Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 3 pcs sweet potato (medium, scrubbed clean, cut into wedges); 2 tbsp olive oil; 1 tbsp rosemary (fresh, finely chopped); 3 pcs garlic (cloves, minced); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

0.0/5

TASTE SCORE

8/10

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.

PREP

10m

COOK

30m

SERVES

1 CUP

150 cal

SERVINGS

INGREDIENTS

For 4 servings

3 pcssweet potato · medium, scrubbed clean, cut into wedges2 tbspolive oil1 tbsprosemary · fresh, finely chopped3 pcsgarlic · cloves, minced1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

150

CALORIES · 1 CUP

Protein2g · 5%

Carbs20g · 53%

Fat7g · 42%

Fiber3g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium91mg

Potassium341mg

Phosphorus49mg

How we calculate →

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak cut wedges in cold water for 30 minutes, then dry thoroughly to maximize crispiness.
2
For even browning, toss wedges in a bowl rather than on the sheet pan to coat all surfaces evenly.
3
Flip wedges carefully with a thin spatula to keep the crispy skin intact.
4
Use a metal spatula to scrape under caramelized wedges without tearing the skin.
5
Make ahead: roast wedges, cool completely, then reheat in a 400°F oven for 5 minutes to restore crispness.
6
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven, not microwave.

RECIPE VARIATIONS

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 Herb