Don’t come between this lady and her Sweet Potato Wedges. Crisp outside, creamy inside, and lightly spiced-so-nice, these are the absolute best sweet potato wedges in the oven!
To my husband’s tremendous relief, I’ve finally stopped pinching his fries when we are out at restaurants and proudly order my own full serving.
For one, slicing sweet potatoes into wedges is MUCH faster than slicing up fries or even Roasted Sweet Potatoes.
As a lady whose hanger reaches F5 levels near dinner, that time savings can be critical to keeping the peace.
Further, sweet potato wedges offer a tasty change of pace.
More substantial than fries, with a larger crispy surface area than roasted sweet potato cubes, they offer the best of all worlds.
Secrets to Crispy Sweet Potato Wedges
No one wants a soggy sweet potato wedge. Crispy is king!
If you’re wondering why your sweet potato wedges are not crispy, there could be a few causes.
- Don’t Crowd the Pan. Be sure to leave some space around each and every wedge. If you do not, they will steam instead of roast.
If all of your sweet potato wedges do not fit comfortably onto one baking sheet without touching, divide them between two baking sheets.
- Dry Your Sweet Potatoes Thoroughly. While you do not need to peel sweet potatoes for wedges, you do need to scrub the potatoes. Dry them well to make sure they crisp properly.
- Adequately Coat the Wedges with Olive Oil. Sweet potatoes are healthy for you, even with oil added. Be sure the wedges are nicely coated on all sides so that they crisp.
- Cut the Wedges Similar in Size. If some wedges are larger than others, the larger ones may not crisp, while the smaller wedges may burn. An even size will ensure all of the wedges cook in the same amount of time.
- Use the Broiler. Popping the sweet potatoes under the broiler for a minute or two at the very end gives them a final crispy touch.
- Check Your Oven Temp. If it feels as though your sweet potato fries are cooking for an eternity but are not crisping, your oven may run cool. Conversely, if they start to burn before they are tender, your oven may run hot or you may not have added enough oil.
How to Make Sweet Potato Wedges
This crispy sweet potato wedges recipe is simple, versatile, and healthy.
Sweet potato wedges are kid-friendly and can go with a wide range of main dishes.
Try them with Baked Chicken Breast, alongside sandwiches (a BLT Grilled Cheese or Vegan Burger would both be scrumptious), or with your favorite grilling recipes, from Chicken Kabobs to Grilled Salmon in Foil.
How to Cut Sweet Potato Wedges
- Cut each sweet potato in half from top to bottom (lengthwise) so that you have two oval-shaped cut sides.
- Flip the sweet potato halves cut-side down on the board. Slice each half lengthwise into 3 or 4 long spears.
- The number of spears will vary based on the size of your sweet potato. The spears should be between 3/4-inch and 1-inch wide.
- No matter what size you choose for your wedges, try to make sure they’re all as evenly sized as possible so that the sweet potatoes cook evenly.
- Sweet Potato. With addictive natural sweetness, crisp outsides, and tender insides, sweet potatoes make exceptionally tasty wedges. Plus, sweet potato wedges are good for you. They’re rich in vitamins, antioxidants, and fiber.
- Olive Oil. Helps crisp the outsides of the wedges and keeps them from burning.
- Spice Mixture. A little salt, garlic powder, chipotle chile powder, black pepper, and dried rosemary are delicious on these wedges. The hint of spice plays well with the natural sweetness of the potatoes and the rosemary sets them apart.
- You can season these sweet potato wedges any way you like.
- Find an entire spread on different easy ways to season roasted vegetables in my cookbook, any of which would be delicious on sweet potato wedges.
- Wash, dry, and peel the sweet potatoes (if desired; I leave my peels on).
- Cut the sweet potatoes into wedges (see above for tips).
- Add the spears to a baking sheet, and drizzle oil over the top.
- Stir the spices together. Sprinkle the mixture over the potatoes, tossing to coat.
- Arrange the wedges in a single layer, making sure they don’t touch one another.
- Bake the wedges at 450 degrees F for 15 minutes. Flip, then bake for another 5 to 10 minutes. Broil for 3 to 5 minutes. DIG IN!
Air Fryer Sweet Potato Wedges
To cook sweet potato wedges in the air fryer:
- Cut the sweet potato wedges as directed, and prepare the spice mixture as directed.
- Toss the wedges with the oil and spice mixture.
- Working in batches, arrange the wedges in a single layer in the basket of an air fryer. Cook at 380 degrees F for 12 minutes, flipping once halfway through.
- Repeat with any remaining wedges, keeping batches warm in a 300 degree-F oven as desired.
- To Store. Refrigerate wedges in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- To Freeze. Freeze wedges in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Plan Tip
Chop the sweet potatoes up to 1 day in advance, and store them in the refrigerator.
Recommended Tools to Make this Recipe
- Baking Sheet. The ideal tool for roasting vegetables.
- Mixing Bowls. This stackable set is useful and easy to store.
- Extra Large Cutting Board. The extra space is wonderful when cutting larger ingredients.
I see a new weeknight staple in these healthy sweet potato wedges.
Dip them as you please, or do what we do: munch ‘em hot off of the pan!
Sweet Potato Wedges
- 3 medium sweet potatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt plus additional for serving
- 1 teaspoon garlic powder
- 1/4 teaspoon chipotle chile powder use less if sensitive to spice or omit
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried rosemary
- Place a rack in the center of your oven and preheat the oven to 450 degrees F.
- Scrub and dry the sweet potatoes. Peel them if you like (I leave the peels on sweet potatoes).
- Cut each sweet potato in half lengthwise. Cut each half into 3 or 4 long spears (so you will have 6 to 8 wedges per potato). Each spear should be about ¾-inch to 1-inch wide; the most important thing is to cut them as uniform in size as you can so that they bake evenly.
- Place the spears on a rimmed baking sheet and drizzle with the oil.
- In a small bowl, stir together the salt, garlic powder, chipotle chile powder, black pepper, and rosemary. Sprinkle over the potatoes and toss to coat, ensuring the wedges are evenly coated with the oil and spices.
- Arrange the sweet potato wedges into a single layer, being careful that the wedges do not touch (if your pan is crowded and they are touching, divide the wedges between two baking sheets and bake in the upper and lower thirds of the oven instead).
- Bake the sweet potato wedges for 15 minutes, then turn over with a spatula. Return the pan to the oven and bake for another 5 to 10 minutes, until lightly browned and tender when pierced with a fork.
- Turn the oven to broil. Broil the sweet potatoes for 3 to 5 minutes, until they are crisped at the edges to your liking (watch carefully so that they do not burn). Remove from the oven and immediately sprinkle with a pinch of additional salt. Enjoy!
- TO STORE: Refrigerate sweet potato wedges in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
- TO FREEZE: Freeze wedges in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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