If you’re searching for the perfect side dish or snack that’s equal parts wholesome, vibrant, and crowd-pleasing, these Roasted Sweet Potato Wedges are about to become your new kitchen staple. This simple, one-ingredient recipe unlocks all the natural sweetness and velvety texture that make sweet potatoes so irresistible, with golden, crispy edges you won’t believe came from just a bit of oven magic. Whether you’re prepping an easy breakfast, building out a nourishing bowl, or searching for a hands-free holiday side, Roasted Sweet Potato Wedges always bring the wow factor with hardly any fuss.

Roasted Sweet Potato Wedges Recipe - Recipe Image

Ingredients You’ll Need

Sweet potatoes shine with minimal ingredients, and that’s part of the beauty here. Every element brings color, flavor, and that signature tender-but-crisp finish to these Roasted Sweet Potato Wedges. Simplicity has never tasted so good!

Sweet Potatoes: The star of the show! Opt for orange-fleshed sweet potatoes for the most vibrant color and lush, naturally sweet flavor.
Parchment Paper: Lining your roasting pan helps prevent sticking and makes cleanup a breeze.

How to Make Roasted Sweet Potato Wedges

Step 1: Wash and Prep the Sweet Potatoes

Start by giving your sweet potatoes a good scrub under cool water; don’t be shy, since we’ll keep the skins on for extra texture and nutrients. Once clean, pat them dry. Then, using a sharp knife, cut each sweet potato lengthwise into sturdy wedges. Try to keep the size consistent for even roasting.

Step 2: Line the Roasting Pan

Grab a large roasting pan or rimmed baking sheet and line it with a sheet of parchment paper. This nonstick trick not only saves on cleanup but also helps the wedges caramelize without burning.

Step 3: Arrange the Sweet Potatoes

Place the sweet potato wedges in the roasting pan, skin-side up. Spacing them apart ensures each wedge gets a chance to develop those beautiful golden edges instead of steaming in a crowded pan.

Step 4: Roast to Crispy Perfection

Slide the pan onto the middle oven rack and bake at 400℉ (205℃). Start checking for doneness at 35 minutes, but depending on your wedges’ size (and your oven!), total roasting time could take up to an hour. When a fork glides easily through the thickest wedge and the skins look crisp, you know you’ve struck gold.

Step 5: Cool and Enjoy

Let the roasted sweet potato wedges cool for a few minutes before serving. This little pause helps them firm up even more, making them easier to pick up (and snack on!). Now, just try not to eat them all right away!

How to Serve Roasted Sweet Potato Wedges

Garnishes

A sprinkle of flaky salt, freshly chopped herbs like chives or parsley, or even a pinch of smoked paprika can elevate Roasted Sweet Potato Wedges to new heights. Drizzle with a little tahini or a squeeze of lime if you’re feeling fancy.

Side Dishes

These wedges are endlessly versatile. They pair beautifully with everything from crispy eggs and avocado for breakfast, to grilled chicken, burgers, or your favorite grain bowl for dinner. The natural sweetness plays well with both savory and spicy mains.

Creative Ways to Present

For a fun twist, serve your Roasted Sweet Potato Wedges with an assortment of dips: think Greek yogurt with cumin, chunky guacamole, or even a cool, citrusy aioli. Stack them high on a platter for parties, or tuck them into wraps and sandwiches for a midday flavor boost.

Make Ahead and Storage

Storing Leftovers

Once your wedges have cooled, pack them into an airtight container and store them in the refrigerator. They’ll stay fresh and delicious for up to five days, making them perfect for meal prep or quick snacks on the go.

Freezing

If you want to batch cook, let the roasted sweet potato wedges cool completely. Then arrange them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag. They’ll keep their texture best if enjoyed within a couple of months.

Reheating

For the crispiest results, spread the wedges on a baking sheet and reheat in a 400℉ oven for 10-15 minutes. This brings back that just-roasted texture. In a pinch, you can microwave them, but the skins won’t be quite as crisp.

FAQs

Do I need to peel the sweet potatoes first?

Nope! The skins add a wonderful texture and nutrients. Just be sure to scrub them clean before slicing into wedges.

Can I add any seasonings before roasting?

While this version celebrates pure sweet potato flavor, feel free to toss the wedges with your favorite herbs or spices before baking, like rosemary, garlic powder, or chili flakes, if you’re craving something extra.

How do I get the crispiest Roasted Sweet Potato Wedges?

Making sure your wedges are spaced apart and roasted skin-side up on parchment helps maximize crispness. Resist the urge to crowd the pan and always let them cool slightly before serving.

Are Roasted Sweet Potato Wedges gluten-free and vegan?

Absolutely! This recipe uses just sweet potatoes and parchment paper, making it naturally gluten-free and vegan, perfect for nearly any dietary need.

Can I use other types of sweet potatoes?

Yes! While orange-fleshed varieties yield the most classic Roasted Sweet Potato Wedges, Japanese or purple sweet potatoes will work. Just note that the roasting time may vary, and flavors differ slightly.

Final Thoughts

If you’ve never made Roasted Sweet Potato Wedges this way, you’re in for a treat! It’s a dish that delivers maximum comfort, color, and flavor with almost no effort. I hope you’ll give them a try and discover just how delicious something so simple can be.