These roasted sweet potato wedges are golden on the outside, soft on the inside, and full of natural sweetness. Simply season it and grill it over high heat to make the perfect healthy side dish or snack.
Why we love these sweet potato wedges:
With just a few ingredients and minimal prep, this recipe is ideal for busy weeknight dinners, meal prep, or family dinners.
- Crispy on the edges and soft in the middle
- It has a naturally sweet and fragrant taste.
- It’s easy to make with simple ingredients.
- It’s healthier than regular French fries.
- Perfect for dipping
Fun for kids and adults alike!
Tips for making perfectly baked sweet potato wedges:
- Do not overcrowd the pan. Use two pans if necessary.
- Cut wedges evenly for consistent cooking.
- Grill over high heat for crispy edges.
- For extra crunch, soak the wedges in cold water for 30 minutes, then dry thoroughly before roasting.
Seasoning Ideas:
Change your flavor with these options:
Savory Garlic Herb
- Garlic powder + Italian seasoning
Smokey Spice
Sweet & Spice
- Cinnamon + a pinch of brown sugar
Dipping Sauce Ideas:
- ketchup
- garlic aioli
- Honey Mustard
- Ranch or Yogurt Dip
More delicious sweet potato recipes:
Roasted Sweet Potato Wedges
Baked sweet potato wedges are crunchy, easy, and healthy. This is the perfect side dish made with simple ingredients in 40 minutes!
Serving Size: 4
Preheat the oven 425°F Line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes. Cut in half lengthwise into wedges, then cut into wedges of equal size.
Place the wedges on a baking sheet (lined with parchment paper for easy cleanup). Drizzle with olive oil and sprinkle with salt, pepper, and optional seasoning. Coat and spread in a single layer.
Bake for 25 to 30 minutes, turning over halfway through. Bake until the edges are crispy, the center is tender, and the wedges are golden brown.
Serve warm with your favorite dipping sauce.
- Do not overcrowd the pan. Use two pans if necessary.
- Cut wedges evenly for consistent cooking.
- Grill over high heat for crispy edges.
- For extra crunch, soak the wedges in cold water for 30 minutes, then dry thoroughly before roasting.
