These Baked sweet potato wedges are easy to make with just a few ingredients, a great side dish for any occasion. The sweet potatoes are packed with flavor and roasted up to perfection with a mix of dried spices and herbs. Impressive enough for guests, but easy enough for a family weeknight meal.
Roasted sweet potato wedges make a great side dish, just like these Baked sweet potato slices. They are super easy to make, no need to peel the sweet potatoes. The skin will go crispy and delicious when roasted in the oven. Packed with spices like rosemary and thyme and with a hint of garlic and spice. This recipe is also super easy to make in just one baking tray, for minimal cleanup and dishes!
More healthy side dishes that are made in just one baking tray, check out these Crispy roasted sweet potatoes or these Roasted potatoes onions and peppers.
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Ingredients
These oven baked sweet potatoes wedges are easy to make. All you need are a few ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Sweet potato, about 2-3 medium, washed and cut into ½ inch wedges.
- Olive oil, or other oil of choice, avocado oil is another healthy alternative.
- Spices, salt, black pepper, sweet paprika powder, garlic powder, dried thyme, dried rosemary and optional red chili flakes for a little heat.
- Parsley, chopped. optional, but a little chopped parsley tastes great as a topping.
See recipe card for quantities.
Jump to RecipeInstructions
These crispy sweet potato wedges are really easy to make. Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.
- Step 1: Wash the sweet potato and cut into wedges, about ½ inch at the thickest part. Try to cut them roughly into same size wedges so they will bake evenly.
- Step 2: Add the wedges to the parchment lined baking sheet. Pour over the olive oil and toss to coat.
- Step 3: In a small bowl stir together the corn starch and spices. Sprinkle the mixture over the sweet potatoes and toss until the wedges are evenly coated.
- Step 4: Spread them out in an even, single layer. Bake and flip over the wedges once. The sweet potatoes should be golden brown and crispy on the outside, and soft in the centre when done.
Hint: Add more salt and pepper to taste and top with chopped parsley if desired. Serve immediately while hot and crispy and enjoy!
Substitutions
- Herbs – this sweet potato recipe uses dried thyme, fresh thyme can also be used. They are also topped with some chopped parsley, thyme or cilantro are other great options.
- Oil – Instead of olive oil, avocado oil is a great alternative.
- Sweet potato – The star and main ingredient of this dish. You can also use white or purple sweet potato. In this recipe the skin is left on, but they can also be peeled.
For another roasted side dish, try these Roasted sweet potatoes and carrots or these delicious Spicy roasted carrots.
Variations
- Spicy – if you like a spicier dish, add more chili flakes. The paprika powder can also be replaced with chili powder.
- Cheese – add some grated parmesan cheese, some crumbled feta cheese or goats cheese for a salty and tangy flavour that goes so well with the sweet potatoes.
- Peeled – The skin is left on in this recipe but the sweet potato can also be peeled before it is but into wedges.
Another great sweet potato recipe to try is this Crispy roasted sweet potatoes or this Sweet potato quinoa salad.
Storage
Cool down any leftover roasted sweet potatoes and then place them in an airtight container or ziplock bag. Store them in the fridge for about 3-5 days.
The roasted sweet potatoes can also be frozen for about 4 months.
These leftovers can also be added to this Sweet potato quinoa salad.
Top Tip
These are my best tips for the best crispy sweet potatoes wedges:
- To make these oven roasted sweet potato wedges, I used 3 medium sweet potatoes. Try to get ones that are even size, and long and skinny, for smaller slices that will bake more evenly.
- Cut the sweet potatoes in as even wedges as possible. Aim for about ½ inch at the thickest part of the wedges.
- Coat the sweet potato evenly with the olive oil, corn starch and spices.
- Spread out the sweet potatoes in one, even layer. This way they will bake evenly on all sides, for a crispy exterior. If necessary use 2 baking trays for them to bake in a single layer.
- Bake the sweet potato wedges on high heat, flipping them ones for even roasting.
Reheating instructions
IN THE AIR FRYER:
If you have an air fryer this a really easy way to reheat smaller amounts of leftover sweet potato wedges. They will get a little crispy again, just be careful not to burn them. Preheat the air fryer to 180ºC (350ºF). Place the sweet potatoes in an even layer in the fryer basket, and reheat for about 3-5 minutes, or until piping hot.
IN THE OVEN:
For a larger amount of leftovers, reheating these sweet potato wedges in the oven is the best option. Preheat the oven to 400ºF (200ºC) and place the sweet potatoes in an even layer on a baking tray. Bake for 8-12 minutes or until piping hot and crispy.
IN THE MICROWAVE:
This is the easiest the fastest way of reheating leftovers. But the sweet potato wedges won’t be as crispy as when reheating them in the air fryer or oven. Microwave on high in 30-second intervals until piping hot and heated through. Be careful not to microwave longer than necessary, or the sweet potato wedges can become tough and chewy.
FAQ
Yes, the sweet potato wedges can be baked with the peel left on or peeled, whatever you prefer.
No, in this recipe it is not necessary. Simply scrub them well, cut into wedges and the sweet potatoes are ready for baking.
There are a few ways to ensure crispy sweet potato wedges. This recipe has a little cornstarch mixed in with the spices to add a crispy coating. It is also important to spread them out on the baking tray in one, single layer and not crowd the pan. Make sure to bake at the right temperature and until slightly golden brown and crispy on the outside. Also serve the baked wedges directly. The longer they sit, the softer they will get.
That depends on the size of the wedges and the temperature of the oven. In this recipe, the sweet potato wedges are cut to about ½ thick slices and they bake at 450F for about 20-30 minutes. They are done when golden brown and crispy on the outside, and fork tender.
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These Baked sweet potato wedges are easy to make with just a few ingredients, a great side dish for any occasion. The sweet potatoes are packed with flavor and roasted up to perfection with a mix of dried spices and herbs. Impressive enough for guests, but easy enough for a family weeknight meal.
- 2,5 pounds (3 medium) sweet potatoes, washed and cut into ½ inch wedges
- 3 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon dried thyme
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red chili flakes
- for serving: parsley, chopped (optional)
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Preheat oven to 450°F (230C) and line a baking sheet with parchment paper.
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Scrub the sweet potatoes or peel them, and cut into wedges, about ½ inch at the thickest part. Try to cut them roughly into same size wedges so they will bake evenly.
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Add the wedges to the parchment lined baking sheet.
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Pour over the olive oil and toss to coat. In a small bowl stir together the corn starch and spices. Sprinkle the mixture over the sweet potatoes and toss until the wedges are evenly coated.
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Spread them out in an even, single layer. Bake for a total of 20-30 minutes, flipping over the wedges once. The sweet potatoes should be golden brown and crispy on the outside and soft in the centre when done.
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Add more salt and pepper to taste and top with chopped parsley if desired. Serve immediately and enjoy!
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