These Roasted Sweet Potato Wedges are a simple yet flavorful side dish perfect for any meal.
Naturally rich in fiber and packed with plant-based nutrients, they provide a satisfying and wholesome option with minimal saturated fat.
Lightly seasoned with herbs and roasted to golden perfection, this recipe is quick, easy, and versatile—ideal for weeknight dinners, meal prep, or a healthy snack that the whole family will enjoy.
Delicious Roasted Sweet Potato Wedges
Equipment
- (1) Baking sheet
- Aluminum foil (enough to line the baking sheet)
- Cooking spray (for greasing)
- Mixing bowl (medium)
- Measuring spoons
Ingredients
- 3 medium sweet potatoes cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons herbs de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Ensuring the oven reaches the proper temperature before placing your sweet potatoes inside helps them roast evenly and develop a slightly crisp exterior while staying tender inside. While waiting, prepare your baking sheet to make the cooking process seamless.
- Prepare the Baking Sheet: Line a standard baking sheet with aluminum foil for easy cleanup and lightly coat it with cooking spray. This prevents the sweet potato wedges from sticking and helps them brown more evenly. Make sure the foil covers the entire sheet, and lightly spray every corner for best results.
- Cut Sweet Potatoes into Wedges: Take your sweet potatoes and wash them thoroughly under running water to remove any dirt. Peel them if desired, or leave the skin on for extra fiber and nutrients. Cut each potato in half lengthwise, then slice each half into 3–4 long wedges, aiming for similar thickness so they cook uniformly.
- Season the Wedges: Place all sweet potato wedges into a medium mixing bowl. Drizzle the 2 tablespoons of olive oil over them, ensuring each wedge gets a thin, even coating. Sprinkle 2 teaspoons of herbs de Provence over the wedges, followed by 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Using a spatula or your hands, gently toss the wedges to coat them evenly with oil and seasoning.
- Arrange Wedges on Baking Sheet: Carefully transfer the seasoned wedges to the prepared baking sheet. Place them with the cut, non-skin sides facing down on the foil to promote maximum contact with the sheet, which encourages caramelization and browning. Make sure they are arranged in a single layer without overlapping, so each wedge roasts evenly.
- Initial Roast: Place the baking sheet in the preheated oven. Roast the wedges for 20–25 minutes, checking occasionally to ensure they are browning without burning. During this stage, the edges will start to turn golden brown, and the wedges will begin to soften.
- Flip the Wedges: After the initial roasting period, carefully remove the baking sheet from the oven using oven mitts. Using a spatula, turn each wedge over so the skin side is now facing down. This ensures the skin gets a chance to crisp up slightly while the flesh continues to soften.
- Final Roast: Return the baking sheet to the oven and roast the wedges for an additional 10 minutes. This final stage allows the wedges to develop a perfect balance of tenderness and lightly caramelized edges, enhancing both texture and flavor.
- Check for Doneness: Before removing the wedges from the oven, test a wedge by gently piercing it with a fork. It should slide in easily without resistance, confirming that the wedges are fully tender inside while maintaining a slightly crisp exterior.
- Serve and Enjoy: Once roasted to perfection, remove the baking sheet from the oven and allow the wedges to cool for a minute or two. Transfer them to a serving plate, optionally garnish with fresh herbs for a pop of color, and serve immediately. These wedges are delicious on their own, alongside main dishes, or as part of a healthy meal prep plan.
Notes
- Sweet potatoes should be uniform in size when cut into wedges to ensure even roasting.
- Tossing the wedges in oil and herbs thoroughly helps them develop a flavorful crust without drying out.
- Using herbs de Provence provides a subtle, aromatic flavor, but feel free to experiment with rosemary, thyme, or smoked paprika for a different twist.
- For crispier edges, avoid overcrowding the baking sheet; leave space between wedges so heat circulates evenly.
- Wedges can be roasted ahead of time and gently reheated in the oven or air fryer to maintain texture.
Chef’s Secrets to Perfect Wedges
The key to outstanding roasted sweet potato wedges lies in balancing tenderness with crispness.
Preheating the oven and arranging wedges with the cut side down ensures caramelization, while flipping halfway prevents soggy skins.
Olive oil not only helps the wedges brown but also carries the flavors of the herbs into the flesh.
For an extra flavor boost, sprinkle a pinch of smoked paprika or garlic powder before roasting.
Patience is essential—resist the urge to stir too frequently during baking, allowing wedges to form a natural, golden crust.
Serving Suggestions for Every Meal
Roasted sweet potato wedges pair beautifully with a wide variety of dishes. Serve them alongside grilled chicken, tofu, or fish for a balanced dinner.
They also make a hearty addition to salads or grain bowls, adding warmth and natural sweetness.
For snack lovers, pair wedges with a yogurt-based or spicy dipping sauce.
Garnish with fresh parsley, chives, or a sprinkle of crumbled feta to elevate the presentation and flavor.
These wedges are also ideal for casual entertaining or as a colorful side at family meals.
Storage Tips to Maintain Freshness
To store leftover wedges, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 4 days.
For the best texture, reheat in a preheated oven or air fryer at 375°F (190°C) for 5–8 minutes rather than microwaving, which can make them soggy.
If freezing, lay wedges in a single layer on a baking sheet and freeze for 1–2 hours before transferring to a freezer-safe bag.
This prevents sticking and preserves their crispness.
Frequently Asked Questions
1. Can I use other types of potatoes?
Yes! While sweet potatoes are naturally sweet and rich in fiber, regular russet or Yukon gold potatoes also work.
Adjust cooking time slightly for denser potatoes to ensure they roast through.
2. How can I make them extra crispy?
To achieve extra-crispy wedges, toss them lightly in cornstarch before adding oil and seasonings.
Ensure the wedges are spaced out on the baking sheet to allow air circulation during roasting.
3. Are roasted sweet potato wedges healthy?
Absolutely. They are rich in fiber, potassium, and vitamins while containing minimal saturated fat.
Using olive oil adds heart-healthy unsaturated fats, making this a nutritious side dish or snack.
4. Can I make this recipe vegan or gluten-free?
Yes, the recipe is naturally vegan and gluten-free. Simply ensure any dipping sauces or seasonings you use also meet your dietary preferences.
5. Can I prepare them ahead of time for meal prep?
Definitely. Wedges can be roasted in advance and stored in the refrigerator.
Reheat in the oven or air fryer to restore crispiness, making them perfect for weekly meal prep or busy weeknight dinners.
