Roasted Sweet Potato Wedges
Roasted Sweet Potato Wedges will be your new favorite side. A little sweet to your savory, these sweet potato wedges will knock your basic fry right out of the park. With a great spice rub, and the perfect cooking method, you get great flavor, tender centers, and a crispy wedge, perfect for playing the humble side.
Serve with Instant Pot Cheese Stuffed Burgers and a Fall Harvest Salad for a great meal.
Roasted Sweet Potato Wedges are such a fun side because not only are they so yummy, there are so many delicious, customizable dipping options that go great with them too!
Plus they are healthy! They are baked, and sweet potatoes. But still fries. This is how I define winning at life.
Don’t get me wrong, I love the classic Oven Baked Steak Fries, but sometimes I want to change things up a little and have some tasty, Roasted Sweet Potato Fries.
What You Need to Make Roasted Sweet Potatoes
Nothing too crazy on this shopping list, but the end result is amazing!
- 2 Pounds Small Sweet Potatoes
- Extra Virgin Olive Oil
- Salt and Pepper
- Ground Cumin
- Chili Powder
- Onion Powder
- Garlic Powder
How to Make Roasted Sweet Potatoes
Time needed: 40 minutes.
Simple, yet, tasty, you are in for a treat. Simply clean the sweet potatoes and dry them off. Then cut sweet potatoes into even sized wedges. Preheat the oven with the rack in the middle position and line a baking sheet with parchment paper. Next, season sweet potatoes with listed seasonings. Then cook sweet potatoes and rotate halfway through. Lastly, serve and enjoy!
- Clean the Sweet Potatoes
Scrub the sweet potatoes so they are clean enough to eat. Then dry potatoes off.
- Cut the Sweet Potatoes.
Cut sweet potatoes into even sized wedges, so they cook evenly (1 ½ inches thick).
- Preheat Oven and Line Baking Sheet.
Move the oven rack into the middle position and preheat the oven to 450 degrees F.
Then line a rimmed baking sheet with parchment paper.
- Coat Sweet Potatoes with Seasonings.
In a large bowl, toss potatoes with oil, salt and pepper, cumin, chili powder, onion powder, and garlic powder, until all wedges are evenly coated.
- Cook Sweet Potatoes.
Arrange sweet potatoes skin side down in a single layer on the lined baking sheet.
Roast for 30 minutes, or until lightly browned and tender, rotating sheet halfway through the roasting time.
- Serve and Enjoy.
Serve warm with condiments of choice.
Tips and Tricks for making Roasted Sweet Potatoes
Making this recipe is Eazy Peazy but here are some helpful tips and tricks so it goes smoothly every time…
- Don’t Overlap Fries: Spread out fries or wedges in the pan so they are not overlapping. This will help them crisp up nicely. Single layer, plenty of space, cook in batches if needed.
- Oil is Necessary: Olive oil is a healthier option and oil is necessary to help the fries crisp right up. Don’t skip this part.
- Cut Evenly: I already mentioned it, but it is worth mentioning again, you want to make sure each wedge is cut evenly and about the same size so that your whole tray cooks evenly. Take your time when cutting.
- Accompany Sweet Potato Wedges with Regular Fries: Cook separately regular steak fries and then mix them in with Roasted Sweet Potato Wedges when ready to serve. They compliment each other nicely. Serve with ketchup or fry sauce.
- Sweet Potato Fries Go With So Many Things: Serve Roasted Sweet Potato Wedges with sandwiches, hot dogs, steak, hamburgers, at a BBQ, or for an after school snack. The possibilities are endless.
- There are Many Dipping Options to Consider: You can dip these fries into a plethora options. You can go basic and dip in ketchup or fry sauce. You can offer a honey mustard option or you can minimize the savory and play up the sweet. Keep seasoning simple with just salt and offer a marshmallow dipping sauce. Get creative.
Make Ahead and Storage
Want to get ahead of the game and prep ahead? Go for it.
- Clean potatoes and cut them ahead of time.
- Then store cut sweet potatoes in water in the fridge to help prevent them from drying out.
- Pat sweet potatoes dry and follow the rest of the instructions when ready to cook and eat.
Note: Sweet potatoes will stay good in the fridge for about 1-2 days ahead of time
- Let fries cook first without seasonings.
- Once cooked and cooled, place a piece of parchment paper on top of the baking sheet with fries evenly spread out.
- Put in the freezer for about an hour.
- Make sure fries are frozen before doing the next step.
- Transfer fries to a gallon sized freezer bag, removing air.
- Seal the bag and fries should stay good for about 3 months or so.
- No need to defrost wedges before cooking. Add olive oil and seasonings listed in the recipe.
- Cook at 450 F, on a lined baking sheet. Rotate half way through.
- Total cook time should be about 30-45 minutes or so. Keep an eye on fries to prevent overcooking.
Other Great Recipes:
- Sweet Potato Fries (Air Fryer + Oven)
- Sweet Potato Harvest
- Sweet Potato Casserole
- Thanksgiving Yams
- Sweet Potato Pie
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Roasted Sweet Potato Wedges
- 2 pounds small sweet potatoes
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Scrub sweet potatoes so they are really clean.
- Dry potatoes off.
- Cut into even sized wedges, 1 ½ inches thick, being sure they are all uniform in size for even roasting.
- Preheat oven to 450 degrees F with rack in middle position.
- Line a rimmed baking sheet with parchment paper.
- In a zip top bag or large bowl, toss potatoes, oil, salt and pepper, cumin, chili powder, onion powder, and garlic powder together until wedges are coated.
- Arrange potatoes skin side down in a single layer on prepared baking sheet.
- Roast for 30 minutes, or until lightly browned and tender, rotating sheet halfway through the roasting time.
- Serve warm!
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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