Sweet Potato Wedges
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I always feel good serving oven-roasted Sweet Potato Wedges because everyone actually eats them. The edges get beautifully caramelized while the centers stay soft and almost creamy. Garlic, rosemary, and smoked paprika add savory layers that balance the natural sweetness. You’ll never want regular fries again.
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I make them for weeknights, BBQs, game day parties, Thanksgiving dinners, and holiday sides because they’re a healthier alternative to fries and way more flavorful. They’re kid-friendly and easy to make in big batches. Leftovers keep in the fridge for 3 days or freeze for up to 3 months, though they’re best enjoyed fresh and crispy.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sweet Potato Wedges with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make perfectly crispy Sweet Potato Wedges from start to finish with just a handful of simple ingredients.
Preheat the Oven
Preheat oven to 450°F/230°C. The high temperature is key to getting crispy edges and caramelized exteriors, so don’t skip this step or lower the heat.
Cut the Sweet Potatoes
Wash and dry your medium sweet potatoes. There’s no need to peel the sweet potatoes, but you can if you prefer. Using a sharp chef’s knife, slice each sweet potato in half lengthwise. Cut again making them into quarters.
The ends need to be approximately ½ inch thick, so repeat the cutting if needed, depending on the size of your potatoes. Keeping the wedges uniform helps them cook evenly.
Coat with Olive Oil
Place your wedges into a large mixing bowl and drizzle with olive oil, then toss to coat them evenly. The oil helps the seasoning stick and creates that golden, crispy exterior you’re after. Avocado oil works as well if that’s what you have on hand.
Add the Seasoning
In a separate bowl, combine garlic powder, dried rosemary, paprika, salt, and black pepper. Tip the spice mixture onto the wedges and toss to evenly coat every piece.
The smoked paprika adds a subtle smokiness that makes them taste almost like they came off a grill. If you want extra heat, you can add in a small amount of chili powder.
Bake the Wedges
Line a rimmed baking sheet with parchment paper. Place the wedges in a single layer on the prepared baking sheet without touching each other, so they crisp up all over and cook evenly. You may need two baking sheets depending on how many wedges you have.
Cook sweet potato wedges for 18 to 20 minutes, then remove from the oven and flip the wedges using a spatula or a pair of kitchen tongs with silicone tips.
Return to the oven and bake until the wedges are lightly brown and fork-tender, approximately 5 to 10 minutes. Flipping halfway through gives you extra crispy edges on both sides.
Broil Until Crispy
Turn your oven to broil and broil your wedges until crispy, approximately 2 to 3 minutes. They don’t take long under the broiler as it uses high heat, so watch them closely to avoid burning.
Garnish your sweet potato wedges with chopped fresh parsley if desired and serve immediately with your favorite dipping sauce. Enjoy!
If you’re bringing these to a potluck, picnic, or outdoor gathering, transport them in a single layer in a shallow container lined with paper towels to absorb any moisture and keep them from getting soggy.
You can keep them warm in an insulated carrier, or serve them at room temperature within 2 hours. They travel better than you’d think and hold up well for gatherings where they’ll be eaten quickly.
Ingredients
- 3 medium Sweet potatoes
- 2 tablespoons Olive oil
- ¾ teaspoon Garlic powder
- ¼ teaspoon Dried rosemary
- ½ teaspoon Smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 450°F/230°C.
- Wash and dry your potatoes, there's no need to peel them but peel them if you prefer. Using a sharp kitchen knife, slice each potato in half lengthways, then cut again making them into quarters, the ends need to be approximately ½ inch, so repeat the cutting if you need to, depending on the size of your potatoes.3 medium Sweet potatoes
- Place your wedges into a large mixing bowl and drizzle with olive oil, then toss, ensuring that they are all evenly coated.2 tablespoons Olive oil
- In a separate bowl, combine garlic powder, dried rosemary, paprika, salt, and black pepper. Then tip the seasoning onto the wedges and toss to evenly coat.¾ teaspoon Garlic powder, ¼ teaspoon Dried rosemary, ½ teaspoon Smoked paprika, Salt and pepper to taste
- Place the wedges on a baking sheet lined with parchment paper, in a single layer and not touching each other, you may need two baking sheets. Bake for 18 – 20 minutes and then remove from the oven and, using a spatula, flip the wedges, return them to the oven and bake until the wedges are lightly brown and tender, approximately 5 – 10 minutes.
- Now turn your oven to broil and broil your wedges until crispy, approximately 2 – 3 minutes, they don't take long. Remove your sweet potato wedges and serve immediately with your favorite dipping sauce.
Notes
Nutrition
How to Store Leftovers
Store leftover Sweet Potato Wedges in an airtight storage container in the fridge for up to 3 days. To reheat, spread them on a baking sheet and warm them in a 400°F oven for 8 to 10 minutes until they’re heated through and the edges crisp up again.
You can also freeze them in a single layer on a freezer-safe sheet pan, then wrap them in aluminum foil and transfer to a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator and reheat in the oven for the best texture. You could also reheat them straight from frozen, adding a few extra minutes to the baking time.
What to Serve With Sweet Potato Wedges
This sweet potato wedges recipe pairs with veggie wraps, grain bowls, or alongside roasted vegetables and hummus for a mezze-style spread. They’re also great with black bean tacos, grilled portobello mushrooms, or a big green salad topped with avocado and tahini dressing.
I also love serving them with dipping sauces like garlic aioli, chipotle mayo, sriracha ketchup, or tangy yogurt sauce with fresh herbs. They’re versatile enough to work as a side dish or a snack on their own.
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