Name: Recipe "Roasted Sweet Potato Wedges"
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 3 medium sweet potatoes; 2 tbsp olive oil; 0.75 tsp garlic powder; 0.75 tsp smoked paprika; 0.75 tsp kosher salt; 0.25 tsp onion powder; 0.25 tsp black pepper

Before you go, Garlic Herb Parker House Rolls, Garlic Knots, and Roasted Broccoli are worth a click.

Why I Keep Coming Back to These Roasted Sweet Potato Wedges

I make these roasted sweet potato wedges more than any other side dish in my kitchen. The trick is the high heat and a quick broil at the end, which gives you that crispy outside while the inside stays tender and creamy. The smoked paprika adds a subtle smokiness that makes them feel special, even though the ingredient list is short.

What Makes These Baked Sweet Potato Wedges a Go-To

Only six pantry staples and about 10 minutes of active work.
They come out consistently crisp, never soggy, thanks to the two-step roasting and broiling process.
They pair with almost anything, burgers, tacos, grilled chicken, or just on their own with a dipping sauce.

Key Ingredients for These Easy Sweet Potato Wedges

Sweet potatoes: Go for medium ones, which are easier to cut into even wedges. I leave the skin on for extra texture and fiber, but you can peel them if you prefer.
Smoked paprika: This gives the wedges a deep, smoky flavor that regular paprika just can’t match. If you don’t have it, use sweet paprika plus a pinch of cumin.
Garlic powder: It coats the wedges more evenly than fresh garlic and won’t burn under the broiler.

Kitchen Tools for Crispy Sweet Potato Wedges

Large baking sheet (or two), to give the wedges space so they crisp, not steam.
Parchment paper or aluminum foil, for easy cleanup.
Sharp chef’s knife, to cut even wedges safely.
Spatula, for flipping the wedges halfway through.

Tips for Making the Best Sweet Potato Wedges

Cut your wedges as close to ½ inch thick as you can, uneven pieces will cook at different rates and some might burn before others are done. Spread them in a single layer with a little space between each wedge; crowding traps steam and leads to soggy potatoes. When you broil at the end, keep an eye on them, they go from golden to black in under a minute, so don’t walk away. If your oven runs hot, start checking at 2 minutes.

Simple Variations for These Roasted Sweet Potato Wedges

The base spice blend is garlic powder, smoked paprika, onion powder, salt, and pepper. You can swap the smoked paprika for regular paprika or chili powder for a different kick. If you want a little heat, add a pinch of cayenne with the other spices. For a herbier version, toss the hot wedges with chopped rosemary or parsley right after broiling.

What to Serve with Sweet Potato Wedges

I serve these wedges alongside burgers, grilled chicken, or fish tacos more often than not. They also work as a snack with a dip, try ranch, chipotle mayo, or even ketchup. My kids ask for them as a side with mac and cheese, and I’m happy to oblige because they’re so easy to throw together.

How to Store Leftover Sweet Potato Wedges

Let any leftover wedges cool completely, then transfer them to an airtight container and refrigerate for up to 4 days. The texture will soften a little, but they still taste great.

Can You Freeze Roasted Sweet Potato Wedges?

Yes, you can freeze them. Place the cooled wedges in a single layer on a baking sheet and freeze until solid, about 2 hours. Then transfer them to a freezer-safe bag or container and store for up to 3 months. To reheat, spread them on a baking sheet and bake at 400°F for 8-12 minutes, or until hot and crisp.

Best Way to Reheat Crispy Sweet Potato Wedges

Skip the microwave, it will turn them soft and sad. Reheat them in a 400°F oven for 5-8 minutes, or in an air fryer at 375°F for 4-6 minutes. They’ll come out nearly as crisp as the first time.

Frequently Asked Questions About Sweet Potato Wedges

Do I have to peel the sweet potatoes?

No, leaving the skin on is fine, it adds texture and nutrients. The skin gets tender during roasting. But if you prefer a smoother bite, peel them before cutting.

Can I use other oils besides olive oil?

Yes. Avocado oil, canola, or melted coconut oil all work well. They have high smoke points, which is important for the 450°F oven temperature.

Why are my wedges not crispy?

Most likely the pan was too crowded. Make sure the wedges are in a single layer with space between them. Also, don’t skip the final broil, that’s what really adds the crunch.

Can I double the recipe?

Yes, but use two baking sheets and rotate them halfway through roasting. Crowding one pan will cause steaming instead of roasting.

Recipe

Roasted Sweet Potato Wedges

You only need a couple of ingredients to make these easy roasted sweet potato wedges! They are crispy on the outside, tender on the inside, and SO delicious!

easyVegan

5 min

Prep Time

25 min

Cook Time

30 min

Total Time

Servings

American

Cuisine

49 kcal

Calories

Ingredients

Servings

3 medium sweet potatoes
2 tbsp olive oil
0.75 tsp garlic powder
0.75 tsp smoked paprika

0.75 tsp kosher salt
0.25 tsp onion powder
0.25 tsp black pepper

Instructions

1
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
2
Wash and dry the sweet potatoes. I leave the skins on, but you can peel the potatoes.
3
With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.
4
Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.
5
In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

6
Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.
7
Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.
8
Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.
9
Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Nutrition (per serving)

49kcal

Calorie breakdown

Protein2%1 kcal

Fat89%46 kcal

Carbohydrates9%4 kcal

How this was calculated — 6 of 7 ingredients matched

olive oilOil, corn, peanut, and olive265 kcal

garlic powderSpices, garlic powder12 kcal

smoked paprikaSpices, paprika11 kcal

kosher saltSalt, table0 kcal

onion powderSpices, onion powder4 kcal

black pepperSpices, pepper, black3 kcal

Serving size ≈ 7 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: dairy-free, dairyFree, gluten-free, glutenFree, nut-free, nutFree, Oven Baked, vegan, vegetarian

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