These Roasted Sweet Potato Wedges are a simple side dish loaded with great flavor. Roasting them in the oven creates delicious, crispy wedges that are tender, sweet, and savory all at the same time!
Why I Love This Recipe
If you can’t tell already, I’m a meat-and-potatoes kind of guy. Few things bring me more joy than some Roasted Rosemary and Garlic Potatoes or crispy Air Fryer Baked Potatoes served alongside a tender Air Fryer Pork Tenderloin or juicy Sous Vide Steak. It’s the kind of food that makes my comfort-food-lovin’ heart sing.
Regular potatoes are delicious, no doubt, but it’s always fun to switch things up with sweet potatoes. These crispy sweet potato wedges were a huge hit at the family table, and I’m sure they’ll be a hit at yours too! They’re incredibly easy to make, and despite their simple seasoning, they’re packed with flavor.
When life gets busy and I need a quick, effortless side dish, these roasted sweet potato wedges are my go-to!
Ingredients for Sweet Potato Wedges Recipe
- Sweet potatoes: Try to choose sweet potatoes that are similar in size so they cook evenly.
- Olive oil: To get that beautiful golden crispiness!
- Seasoning: I use a mix of garlic powder, onion powder, paprika, kosher salt, dried rosemary, and black pepper to season these roasted sweet potato wedges.
- Fresh herbs (optional): Fresh parsley and rosemary add a pop of freshness and create the perfect finishing touch.
Preparation
To start, preheat oven to 425°F and line a large baking sheet with foil or parchment paper.
Next, wash and cut the sweet potatoes into wedges, leaving the skins on. If they are very long, cut them in half for a uniform size – around 3” in length. Set aside.
Then, combine the seasonings in a small bowl and set aside.
Here’s a Tip!
Make spicy sweet potato wedges by adding cayenne pepper or red pepper flakes!
In a large bowl or zip-top bag, toss the sweet potato wedges with olive oil and the prepared seasoning mix until evenly coated.
Cooking
Spread the wedges in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Serving
Once done, garnish with fresh parsley and rosemary. Serve warm with your favorite dipping sauce, and enjoy!
What Goes Well with Roasted Sweet Potato Wedges
These roasted sweet potato wedges would taste awesome dunked in some dipping sauce. From ranch dressing to honey mustard, anything goes!
If you’re looking for a main dish to pair these wedges with, here are some ideas:
- Heather’s Drool Worthy Instant Pot Pulled Pork Sandwiches: These easy and delicious pulled pork sandwiches are the perfect match for sweet potato wedges.
- Best Damn Oven Baked BBQ Chicken Thighs: There’s nothing like sticky BBQ chicken paired with crispy sweet potato wedges.
- Best Damn Honey Garlic Salmon: The honey garlic glaze on this salmon is the perfect complement to the sweetness of roasted sweet potatoes.
Storage & Reheating
If you have leftovers of these roasted sweet potato wedges, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into the oven at 375°F for about 10-15 minutes or until warmed through.
PrintRecipe
Roasted Sweet Potato Wedges
- Total Time: 35 minutes
- Yield: 4 servings
Description
Seasoned with a mix of spices and fresh herbs, these roasted sweet potato wedges will make any meal a hit! Perfectly crispy on the outside and tender on the inside, they’re great as a side dish or paired with your favorite main.
Ingredients
- 3–4 medium sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt (or salt to taste)
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- Fresh parsley and rosemary (optional – for garnish)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- Wash and cut the sweet potatoes into wedges. Leave skins on. If they are very long, cut them in half for a uniform size – around 3” in length. Set aside.
- In a small bowl, combine garlic powder, onion powder, salt, paprika, black pepper, and rosemary. Set aside.
- In a large bowl or zip-top bag, toss the sweet potato wedges with olive oil and the prepared seasoning mix until evenly coated.
- Spread the wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Once done, garnish with fresh parsley and rosemary. Serve warm with your favorite dipping sauce, and enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
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