Roasted sweet potato wedges are tender, naturally caramelized, and full of flavor. They make an ideal side dish for many meals.
For the best results, season the wedges 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
Check out our best vegetable sides recipe collection!
This roasted sweet potato wedges recipe is quick and easy to prepare. Active prep time is short and the wedges roast in the oven for about 30 minutes.
You can peel the sweet potatoes or leave the skin on for a faster, rustic version. The skin adds texture and nutrients, and either approach yields flavorful results.
Oven roasting makes the wedges wonderfully soft. As they cook, gentle browning deepens their sweetness and aroma through natural reactions that create savory, caramelized flavors. Our preferred herbs are fresh rosemary or sage, alone or combined, which pair beautifully with sweet potatoes.
Serve these wedges as a side, an appetizer with dips, or add them to salads and grain bowls for a satisfying lunch.
Note: oven-roasted sweet potatoes typically do not get very crispy. They become tender and caramelized, and may have slightly crisped edges, but true crispiness usually requires different cooking methods like deep frying or a special starch coating.
Ingredients
Sweet potatoes
We use orange-fleshed sweet potatoes, commonly available in supermarkets. Their skin ranges from brown to reddish and their deep orange flesh is nutritious and naturally sweet.
Rosemary
Fresh rosemary complements sweet potatoes well. Use chopped fresh rosemary when possible; dried rosemary works in a pinch. Sage is another great alternative or can be combined with rosemary.
Garlic
A few crushed garlic cloves add aroma and depth. If you don’t have fresh garlic, garlic powder is an acceptable substitute.
Olive oil
Use extra virgin olive oil to add flavor and help the wedges cook evenly. The oil helps transfer heat and encourages even caramelization on each piece.
Salt and Pepper
Season with a pinch of sea or kosher salt and a few twists of freshly ground black pepper.
Other spices and herbs
Optional seasonings that work well include chili powder, paprika, turmeric, curry powder, cinnamon, and ground cumin. Finish with finely chopped parsley for a fresh garnish.
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse and dry the sweet potatoes. For skin-on wedges, scrub the peel thoroughly; otherwise, peel them with a vegetable peeler.
Cut each sweet potato lengthwise in half, then slice each half into wedges by cutting diagonally from the center.
Tip: use a sharp knife—sweet potatoes can be tough to cut.
Place the wedges on the baking sheet. Add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
Toss the wedges so the oil and seasonings coat them evenly. Arrange the wedges in a single layer on the sheet to allow moisture to escape.
Bake at 400°F (200°C) for about 30 minutes, until the wedges are tender, caramelized, and slightly charred at the edges.
Tip: some potatoes may need up to 40 minutes depending on size. Test doneness by inserting a fork; it should slide in easily.
Transfer the wedges to a serving platter and sprinkle with freshly chopped parsley and a few flaky salt crystals if desired.
Note: roasted sweet potatoes are tender, slightly sweet, and rich in savory flavor and umami.
Serving suggestions
Appetizer: Serve wedges with ketchup, vegan mayo, marinara, chipotle sauce, avocado dip, or any favorite dipping sauce.
Side dish: Pair them with mains such as pan-fried tofu with mushrooms, baked tofu, tacos, veggie burgers, or plant-based meatballs.
Salads and grain bowls: Add wedges to salads and bowls for extra texture and sweetness — they work well in Italian salads, avocado salads, pasta salads, farro bowls, and sweet potato salads.
Snack: Leftover wedges make a nutritious snack. Combine them with nuts for healthy fats and protein, or use them in sandwiches with chickpea or tofu-based spreads.
Variations
Air fryer sweet potato wedges
Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange seasoned wedges in a single layer and air fry for 15–20 minutes, turning once if needed, until tender and slightly charred.
Sweet potato fries
Cut the potatoes into thinner sticks to make fries. Oven-baked sweet potato fries generally won’t become very crispy unless you use extra steps like parboiling and coating with starch before frying, but they remain delicious and flavorful.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. Freezing is not recommended as texture will change.
Questions
Oven-roasted sweet potato wedges usually become tender rather than truly crispy. Their natural sugars develop during cooking, and the starch content does not generally produce a crispy texture. For crispier results, cut thinner, parboil, coat with cornstarch and deep fry, though this changes the method and texture.
No. Soaking is unnecessary for oven roasting and does not make them crispier.
Peel and cut sweet potatoes ahead of time and store them submerged in cold water in the refrigerator for 2–3 days. Rinse and pat dry before cooking.
Homemade roasted sweet potato wedges with a little olive oil and fresh herbs are nutritious. Sweet potatoes are a good source of fiber, vitamins (including vitamin A), and antioxidants, making them a healthy addition to a balanced diet.
More Sweet Potato Recipes
Try these other sweet potato recipes:
- Microwave sweet potatoes with different toppings
- Creamy sweet potato salad with avocado
- Lentil and sweet potato salad with cumin dressing
- One-pot sweet potato and chickpea stew
- Roasted sweet potato for salads and stews
Mains
Microwave Sweet Potato
Salads
Sweet Potato Salad
More Roasted Vegetables
Other roasted vegetable recipes to explore:
- Roasted bell peppers with olive oil and basil
- Mixed roasted vegetables
- Oven-roasted potatoes with rosemary
- Roasted zucchini
- Oven-roasted eggplant
- Roasted broccoli
- Roasted Brussels sprouts with maple syrup
- Baked asparagus
Sides
Roasted Peppers
Sweet Potato Wedges
Ingredients
- 1½ pounds (about 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, chipotle sauce, or avocado dip
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Rinse and dry the sweet potatoes. If keeping skin on, scrub well; otherwise peel. Cut each potato in half lengthwise and slice into wedges.
- Place wedges on the baking sheet. Add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
- Toss to coat evenly, then arrange wedges in a single layer so they roast, not steam.
- Bake for about 30 minutes until tender and caramelized at the edges. Check with a fork; larger pieces may need up to 40 minutes.
- Transfer to a platter, sprinkle with chopped parsley and flaky salt, and serve warm.
Notes
Why not crispy? Oven-roasted sweet potatoes typically become tender with caramelized edges rather than truly crispy due to their sugar and starch composition.
Flavor profile: Roasted wedges are slightly sweet, tender, and rich in savory, caramelized flavor.
Nutrition
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