Roasted sweet potato wedges are tender, naturally caramelized, and full of flavor. They make a simple, satisfying side dish for many meals.
To get the most from the sweet potatoes, season them with fresh rosemary, garlic, and salt.
Table of Contents
- Ingredients
- Instructions
- Serving suggestions
- Variations
- Storage
- Questions
- More Sweet Potato Recipes
- More Roasted Vegetables
- Sweet Potato Wedges Recipe
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Roasted sweet potato wedges are quick and easy to make. They require minimal prep and about 30 minutes of oven roasting. You can leave the skin on to save time and add texture, or peel them if you prefer.
Oven roasting makes these wedges incredibly tender. As they bake, the natural sugars concentrate and the surface browns, creating deep flavor thanks to the Maillard reaction. Fresh herbs such as rosemary or sage pair beautifully with the sweet, starchy flesh.
Note: oven-roasted sweet potatoes rarely become truly crispy. They will soften and caramelize and may char slightly at the edges, but they stay tender inside. If you expect crispy fries, you’ll need a different technique (boiling, coating in starch, and deep-frying).
Ingredients
Sweet potatoes
We recommend orange-fleshed sweet potatoes, common in supermarkets. Their skin ranges from brown to reddish and their bright orange flesh offers good nutrition and natural sweetness.
Rosemary
Fresh rosemary works wonderfully here. Chop it finely. If you don’t have fresh herbs, dried rosemary or sage can be used instead.
Garlic
A few crushed garlic cloves add aroma and depth. If fresh garlic isn’t available, garlic powder is an acceptable substitute.
Olive oil
Use extra virgin olive oil for flavor and to help the wedges roast evenly. A light coating of oil helps transfer heat and encourages caramelization.
Salt and Pepper
Season with sea salt or kosher salt and freshly ground black pepper to taste.
Optional spices and garnish
Paprika, chili powder, cumin, cinnamon, turmeric or curry powder can be added for variation. Finish with a sprinkle of finely chopped parsley for color and freshness.
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and dry the sweet potatoes. If you keep the skin on, scrub thoroughly; otherwise peel them.
Cut each potato in half lengthwise, then cut each half into wedges by slicing diagonally so each wedge has a flat surface and a pointed edge. Use a sharp knife for cleaner cuts.
Tip: a sharp, sturdy knife makes cutting through raw sweet potatoes much easier.
Place the wedges on the baking sheet. Add chopped rosemary, crushed garlic, salt, pepper, and a drizzle of olive oil. Toss well to coat every wedge evenly.
Arrange the wedges in a single layer with the flat side down. Spacing them out helps moisture escape and promotes even roasting.
Bake at 400°F (200°C) for about 30 minutes, until the wedges are soft, caramelized, and slightly charred at the edges. Larger or denser potatoes may need up to 40 minutes. Test doneness by inserting a fork; it should glide in easily.
Tip: if wedges are not tender after 30 minutes, continue roasting in 5–10 minute increments until done.
Transfer the roasted wedges to a serving platter. Sprinkle with freshly chopped parsley and a pinch of flaky salt or freshly ground salt.
Flavor note: roasted sweet potatoes are tender and slightly sweet, with an intense, savory depth and lots of umami when roasted with herbs and garlic.
Serving suggestions
Appetizer: serve wedges with dips such as vegan mayo, marinara, chipotle sauce, avocado dip, or your favorite ketchup.
Side dish: pair them with mains like pan-fried tofu, baked tofu, tacos, veggie burgers, or plant-based meatballs. Their sweet, savory flavor complements many dishes.
Salads and bowls: add roasted wedges to salads and grain bowls for texture and heartiness. They work well in Italian-style salads, avocado salads, pasta salads, farro bowls, or a mixed sweet potato salad.
Snack: leftover wedges make a nutritious snack. Combine them with nuts for healthy fats and protein, or enjoy them alongside a chickpea spread or sandwich filling.
Variations
Air fryer sweet potato wedges
Preheat an air fryer to 400°F (200°C) for a few minutes. Arrange seasoned wedges in a single layer and air-fry for about 15–20 minutes, turning once if necessary, until tender and slightly charred.
Sweet potato fries
Cut potatoes into thinner sticks for fries. Oven-baked sweet potato fries generally remain tender rather than very crispy. For crispier results, a more involved method (blanching, coating with starch, and frying) is required.
Storage
Store leftover roasted wedges covered in the refrigerator in an airtight container for up to 3 days. Reheat gently in the oven or microwave. Freezing is not recommended, as texture changes on thawing can make them soggy.
Questions
Oven-roasted sweet potato wedges usually do not become truly crispy. Sweet potatoes have a composition that causes much of their starch to convert to sugar during cooking, so they caramelize and soften rather than crisp up. If you want crispiness, consider cutting pieces thinner, parboiling, coating with cornstarch, and deep-frying.
No. Soaking is unnecessary for oven roasting and will not make them crispier.
Peel and cut sweet potatoes in advance and store them submerged in cold water in the refrigerator for up to 2–3 days. Rinse and pat dry before seasoning and roasting.
Homemade roasted sweet potato wedges with a little olive oil and herbs are a nutritious option. They are relatively low in calories, high in fiber and antioxidants, and rich in vitamins such as A and C.
More Sweet Potato Recipes
Try other sweet potato recipes such as microwave whole sweet potatoes with toppings, creamy sweet potato salad with avocado, lentil and sweet potato salads, one-pot sweet potato and chickpea stew, or simple roasted sweet potato sides for bowls and salads.
Mains
Microwave Sweet Potato
Salads
Sweet Potato Salad
Salads
Lentil Sweet Potato Salad
Recipes
Chickpea Stew
More Roasted Vegetables
Other roasted vegetable ideas include roasted bell peppers, mixed roasted vegetables, rosemary roasted potatoes, roasted zucchini, oven-roasted eggplant, roasted broccoli, maple-roasted Brussels sprouts, and baked asparagus.
Sides
Roasted Peppers
Sides
Roasted Vegetables
Sides
Roasted Potatoes
Sides
Roasted Zucchini
Sweet Potato Wedges
Season simply with fresh rosemary, garlic, olive oil, and salt for the best flavor.
Ingredients
- 1½ pounds – 4 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt
- 2 sprigs fresh rosemary, chopped
- 3 cloves garlic, crushed
- 2 tablespoons parsley, finely chopped (optional)
Serve with
- Vegan mayo
- Marinara sauce
- Chipotle sauce
- Avocado dip
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Wash and dry sweet potatoes. Scrub if keeping the skin on or peel if preferred. Cut in half lengthwise and slice into wedges.
- Place the wedges on the baking sheet. Add chopped rosemary, crushed garlic, salt, pepper, and olive oil. Toss to coat evenly.
- Arrange wedges flat in a single layer so they roast evenly.
- Bake at 400°F (200°C) for about 30 minutes until soft, caramelized, and slightly charred on the edges. Test with a fork; cooking time may vary up to 40 minutes depending on size.
- Transfer to a platter and sprinkle with freshly chopped parsley and a pinch of salt flakes before serving.
Notes
Roasted sweet potatoes become tender and sweet with a rich, savory flavor. If you prefer crispy fries, use a frying method rather than simple oven roasting.
Nutrition
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