Sweet Potato Wedges (Side or Main!)

These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner.

Sweet potato wedges

Here’s the recipe you didn’t know you needed: how to make the absolute best roasted Sweet Potato Wedges! Every time we make these, we can’t help but sneak bites off the pan…until they almost disappear before we sit down to a meal. Here’s how to make sweet potato wedges in the oven that are browned, tender and seasoned to perfection! You can serve them as a healthy side dish, or even better: load them with chili for a tasty dinner. Yes, these are 100% required for your regular rotation.

Technique for the best sweet potato wedges

Here’s how to make the very best baked sweet potato wedges on the planet (we think). You’ll want to make these roasted wedges in a very hot oven: there’s not even a need to stir! Here are our tips:

  • Roast them at 450 degrees Fahrenheit. High heat is best for getting them browned on the outside and tender.
  • Toss with garlic powder and oregano. Sounds overly simple, but this results in the best seasoning.
  • No need to stir! Just throw them in and cook until tender. This makes for maximum caramelization.
Roasted sweet potato wedges

How to cut sweet potato wedges

Often we’ve pondered how to cut sweet potato wedges. When you’re staring at a big lumpy potato on a cutting board, it can seem dauting. Here are a few tips for cutting sweet potato wedges:

  • Use small and medium sized potatoes. You can get some monster sweet potatoes at the grocery. Here it’s better to have small and medium-sized, to get the best wedge shapes. Save the large potatoes for fries instead.
  • Cut them into half-wedges. Even with medium sweet potatoes, cutting them into wedges can result in really large and long shapes. The solution? Cut them in half! This makes for easier pieces to bite and dip: plus you get more of them.
  • Want a video on how to cut wedges? Go to How to Cut Potato Wedges (then cut those in half).

Want crispier wedges? Here’s how to do it

What to expect with this recipe? These roasted sweet potato wedges come out sweet and tender. The base recipe is not crispy. Why? Sweet potatoes have a lot of moisture. When you roast them up, they’ll get caramelized but always very tender. The only way to get sweet potatoes ultra crispy is to use a deep fryer. Or maybe an air fryer…we just don’t have one of those yet! (Interested in that? Let us know.)

Were you looking for crispy baked sweet potato wedges? Great, there’s actually a little trick you can use to make baked sweet potato wedges come out with some crispness to the edges. Toss them with 3 tablespoons cornstarch when you add the spices. It gives just a little crispness, though it’s not like a fried wedge.

Loaded sweet potato wedges

Make it a main dish: loaded sweet potato wedges!

Alright, here’s the cool thing about said sweet potato wedges. Sure, you can serve them as a side dish (yum). But you can also make them into a main dish by adding toppings (double yum!). Here’s what we like to do to make loaded sweet potato wedges:

  • Add chili. Our Quick Chili is perfect for topping these wedges and adds a healthy dose of protein to make it a filling meal.
  • Add black beans. An even easier option: add our Easy Black Beans! They’re so fast to whip up: just 10 minutes.
  • Load with toppings. Then add sliced green onion, sour cream, cheese, and any other amazing ideas you come up with.

Or, serve as a side with dipping sauces!

Of course, these roasted sweet potato wedges are fabulous as a side dish too! Add a tasty dipping sauce to take them over the top. Actually, we’re not huge ketchup fans over here: we like to get a little creative! Here are some top picks:

Sweet potato wedges oven

Parchment paper helps for cleanup

In most of our roasted vegetables recipes, we call for using parchment paper. Why? It helps make cleanup easy! Use it to line a pan and there’s no risk of anything getting stuck. Parchment paper is silicone coated paper that’s both non-stick and heat resistant. What’s a parchment paper substitute if you don’t have it?

  • Oil your baking sheet. Simply brush it with oil before you roast these wedges.
  • Use a silicon baking mat — but be forewarned. In our experience we’ve found that baking mats and cause roasted vegetables to be less crispy. If you’re going for super crispy, we don’t recommend it. But it should work fine with these roasted sweet potato wedges.

That’s it! We hope you love these as much as we do: let us know in the comments below!

This sweet potato wedges recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sweet potato wedges

Sweet Potato Wedges (Perfectly Roasted!)


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner.


Ingredients

Scale
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 pounds sweet potatoes, small to medium sized (size is important!*)
  • 2 tablespoons olive oil
  • To serve as a main dish: 4 cups Quick Chili, sliced green onions, sour cream, and hot sauce

Instructions

  1. Preheat the oven to 450°F. 
  2. In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices. 
  3. Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir). 

Notes

*For wedges it’s best to have small to medium sized sweet potatoes. Large potatoes tend to turn out large and awkward shaped (make those into fries instead!).

  • Category: Side Dish or Main Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Sweet potato wedges, Roasted sweet potato wedges, Baked sweet potato wedges

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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