Roasted sweet potato wedges are tender, naturally caramelized, and packed with flavor. They are the perfect side dish for most meals.
To get the best out of the sweet potatoes, season them with fresh rosemary, garlic, and salt.
Check out our best vegetable sides recipe collection!
Roasted sweet potato wedges are a quick and easy recipe that takes no time to prepare and only about 30 minutes of roasting in the oven.
You can peel the sweet potatoes if you want or make skin-on sweet potato wedges, making the recipe even faster.
We are sure you’ll love it because the wedges are incredibly flavorful this way.
Roasting in the oven makes the spuds so tender they’ll melt in your mouth. While they cook, the wedges develop sweetness and aroma thanks to a slow browning process – the Maillard reaction – which turns this vegetable into a powerhouse of taste and umami.
Our favorite herbs for the seasoning are fresh rosemary, sage, or both – they are a perfect flavor match with most orange starchy vegetables, including roasted sweet potatoes.
Serve this as a side dish to pretty much anything, or eat them as an appetizer or add them to a salad for lunch. This is our favorite roasted sweet potato wedges recipe; let us know what you think.
Ps. oven-roasted sweet potatoes will not get crispy in our experience, but they’ll still taste delicious!
We tried several recipes from the internet called “crispy sweet potato something” to be hugely disappointed and ended up with tender sweet potatoes instead, which are not bad at all, as long as that’s what you are expecting.
That’s why this disclaimer. When you oven-roast sweet potatoes, don’t expect to get them crispy cause unless you burn them, they won’t crisp up.
We use orange sweet potatoes to make sweet potato wedges as those are readily available in most western supermarkets.
Their brown-reddish peel and deep orange flesh make them healthy and nutritious.
Rosemary and sweet potatoes are a perfect flavor match. We prefer chopped fresh rosemary for this recipe, but you can also use dried rosemary if that’s what you have.
You can replace the rosemary with sage or you can combine rosemary and sage.
A few crushed garlic cloves add a pleasant aroma to the roasted sweet potatoes. You can replace it with garlic powder if you don’t have fresh garlic.
We use extra virgin olive oil as it’s heart-healthy, tasty, and the most stable oil at high temperatures, thanks to its high antioxidant content.
The olive oil adds taste and helps distribute the heat evenly on the sweet potatoes, resulting in quicker and more even cooking.
Salt and Pepper
We add a pinch of sea salt, or kosher salt, and a few twists of freshly ground black pepper.
Other spices and herbs
Other ingredients that work well with sweet potato wedges are chili powder, paprika, turmeric, curry powder, cinnamon, ground cumin, and fresh parsley.
We add a sprinkle of finely chopped parsley on top to garnish the dish and make it fresh and vibrant.
Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.
Rinse and pat dry the sweet potatoes. If you make skin-on wedges, scrub the peel well with a brush. If not, peel the sweet potatoes with a vegetable peeler.
Cut the spuds in half on the long side, then make wedges, cutting diagonally, positioning the blade at the center of the potato.
Tip: sweet potatoes are hard to cut through, so we recommend using a sharp knife.
Transfer the wedges to the baking sheet, then add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
Toss well to distribute the seasoning evenly, ensuring that the olive oil coats every wedge.
Arrange wedges flat on the baking sheet on a single layer to let some of their moisture out.
Bake at 400°F or 200°C for about 30 minutes until the sweet potato wedges are soft, caramelized, and slightly charred on the edges.
Tip: some sweet potatoes might take a little longer to cook, up to 40 minutes. To check for doneness, prick them with a fork; it should slide in easily.
Arrange on a serving platter, and sprinkle with freshly chopped parsley and a touch of freshly ground salt or salt flakes.
Note: roasted sweet potatoes are tender, slightly sweet, with a deliciously intense flavor and loads of umami.
Salads and grain bowls: roasted sweet potato wedges are perfect for adding to salads and grain bowls. For example, we often toss them into our Italian salad, avocado salad, pasta salad, farro salad, or use them to make a delicious sweet potato salad.
Snack: when we have some leftovers in the fridge, I sometimes have them as a snack, especially when I come home after a workout. Sweet potatoes are a healthy and nutritious snack, and you can combine them with healthy fats and protein from almonds, walnuts, or cashews or with chickpea tuna or tofu sandwiches.
Air fryer sweet potato wedges
Preheat the air-fryer to 400°F or 200°C for 3 minutes. Arrange the sweet potato wedges (cut and seasoned like in our main recipe) on a single layer in the air fryer basket.
Air fry at 400°F or 200°C for about 15 to 20 minutes, or until the wedges are tender and slightly charred. Depending on your air fryer model, you might have to turn the wedges around once.
Sweet potato fries
Cut the potatoes into fries instead of wedges, and you’ll have delicious sweet potato fries.
Again, to avoid disappointment, don’t expect oven-baked sweet potato fries to turn out crispy.
I know many other websites claim that, but based on our experience, it won’t happen unless you go through a much longer cooking process that involves boiling them first and coating them in a cornstarch slurry (and they still won’t be very crispy).
They will be super tasty, though.
You can store leftovers in the refrigerator covered on a platter or in an airtight container for up to 3 days and reheat them in the microwave. We do not recommend storing roasted sweet potato wedges in the freezer.
Oven-roasted sweet potato wedges won’t get crispy. They’ll get tender and maybe crisp up around the edges, but that’s not our definition of crisp.
This has to do with their composition, so there’s nothing you can do about it. They simply don’t contain enough starch to crisp up because most of their starch turns into sugar while cooking (so they’ll get sweet but not crispy).
You could cut the sweet potatoes into thinner fries, boil them, coat them in a cornstarch slurry, and deep fry them in oil if you want them crispy.
No. Soaking sweet potatoes is not necessary, and it does not make the sweet potatoes crispier.
You can peel and cut sweet potatoes in advance and store them in the fridge in a large bowl with cold water for up to 2 – 3 days.
When you are ready to cook them, rinse, then pat them dry before seasoning them and roasting them.
Homemade sweet potato wedges cooked in the oven with a little olive oil and fresh herbs are healthy and good for you and are considered a superfood thanks to the many health benefits they provide.
They are nutritious, relatively low in calories, have plenty of fiber, and are packed with antioxidants, vitamin A, B, C, and minerals.
More Sweet Potato Recipes
Here are some of our favorite sweet potato recipes:
- Easiest and quickest microwave sweet potatoes with different toppings
- Deliciously creamy sweet potato salad with avocado
- Mediterranean-inspired lentil sweet potato salad with best cumin dressing
- Easiest sweet potato and chickpea stew in the world in one pot and oven-baked
- Tender roasted sweet potato that goes well in salads and stews.
More Roasted Vegetables
For other roasted vegetable recipes, check out our:
Sweet Potato Wedges
- 1½ pounds – 4 medium sweet potatoes
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt
- 2 sprigs fresh rosemary chopped
- 3 cloves garlic crushed
- 2 tablespoons parsley finely chopped – optional
- Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse and pat dry the sweet potatoes. If you make skin-on wedges, scrub the peel well with a brush. If not, peel the sweet potatoes with a vegetable peeler.Cut the spuds in half on the long side, then make wedges, positioning the blade at the center of the potato and cutting down diagonally.
- Transfer the wedges to the baking sheet, then add chopped rosemary, crushed garlic, salt, pepper, and olive oil.
- Toss well to distribute the seasoning evenly, ensuring that the olive oil coats every wedge.Arrange wedges flat on the baking sheet on a single layer.
- Bake at 400°F or 200°C for about 30 minutes until the sweet potato wedges are soft, caramelized, and slightly charred on the edges.
- Arrange on a serving platter, and sprinkle with freshly chopped parsley and a touch of freshly ground salt or salt flakes.
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