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Oven Roasted Sweet Potato Wedges - 24 Carrot Kitchen
5 from 2 votes
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Oven Roasted Sweet Potato Wedges

I love these sweet potato wedges. They make the perfect, healthy side dish. All it takes is a few minutes prep time.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 65 kcal
Author Christine Galvani

Ingredients

  • 2 in large sweet potatoes washed and cut wedges.
  • 1 tablespoon olive oil
  • Pinch sea salt and pepper.
  • 1/2 teaspoon smoked paprika

Instructions

  1. Preheat oven to 400 degrees F.

  2. Prepare a baking sheet with parchment paper or aluminum foil.

  3. Wash and dry the two large sweet potatoes. You can dry with a paper towel or dish towel. Using a sharp knife, cut both ends of the sweet potato off and slice the sweet potato lengthwise into two pieces. Now cut into wedges. Place wedges into a large bowl.

  4. To the bowl, add one tablespoon olive oil, pinch of sea salt and pepper and 1/2 teaspoon smoked paprika. Toss with your hands to combine and to coat all the sweet potatoes with the spice mixture.

  5. Place sweet potatoes on the prepared baking pan. Try to space them apart sot they are not touching to get crispier wedges. Roast sweet potatoes for 35-45 minutes, until crispy on the outside and soft on the inside.

  6. For best results, serve immediately, hot with your favorite main dish and/or dipping sauce.

  7. Store sweet potatoes in an airtight container in the refrigerator for up to 4 days.

Recipe Notes

Tips for this Sweet Potato Recipe:

  • Serve these wedges instead of french fries.
  • Try to cut the wedges in equal sizes so that they bake evenly.
  • Toss (flip) the sweet potato wedges halfway through the baking process using tongs or a spatula. This will ensure crispier wedges.
  • If you do not have parchment paper, you may bake these sweet potato wedges on a baking tray. It is optional to use a nonstick cooking spray on the baking sheet since they are coated in oil.
  • As an alternative, you may cut the sweet potato into medallion shapes instead of spears or wedges.
  • All ovens are different so the cooking time may vary somewhat for you.
  • One of my favorite ways to serve these crispy wedges is with a dipping sauce. See below for some ideas!
  • For best results, serve immediately from the oven.
  • An alternative to mixing the ingredients in a bowl is to place all the ingredients in a resealable bag and shake gently to make sure all the sweet potato wedges are coated.
  • If you only have access to small sweet potatoes, you may use more that will produce smaller wedges.  They should taste just as delicious!
  • Freezer friendly: store raw uncooked cut sweet potato wedges in a resealable bag and thaw and bake when ready.
  • You can also make these sweet potato wedges in an air fryer! Preheat the air fryer to 400 degrees F. Place the sweet potato wedges in a single layer, and cook for about 5 minutes until done and crispy. Cook time will vary per air fryer.

Substitutions for sweet potato wedges:

  • You may replace the olive oil, or extra virgin olive oil with another oil such as coconut oil, avocado oil, or vegetable oil.
  • Replace the paprika with a pinch of chili powder for spicy sweet potato wedges
  • Substitute a cookie sheet if that is what is available.

How to reheat sweet potato in the oven:

  • Preheat oven to 350 degrees F.
  • Place sweet potatoes on a baking sheet.
  • Bake for 10-15 minutes until wedges are hot to the touch and heated through.

Dipping Sauce For Sweet Potato Fries:

  • My favorite dipping sauce: 1/3 cup mayonnaise, 1/4 cup ketchup, and 1 teaspoon Worcestershire sauce in a bowl and mix well.

 

Nutrition Facts
Oven Roasted Sweet Potato Wedges
Amount Per Serving
Calories 65 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 583mg24%
Vitamin A 605IU12%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.