Sweet Potato Wedges

These seasoned sweet potato wedges are a great alternative to potato fries and they are so easy to make! Serve them up as a side to your favorite meal or as a game day appetizer with dips.

It’s not secret that sweet potatoes are one of my favorite veggies, and these wedges are super delicious!

Seasoned in a mix of herbs and spices, these oven baked wedges come out so flavorful and crispy, and they are a great appetizer to share with friends.

For more sweet potato recipes, be sure to try my Sweet Potato Gratin, Sweet Potato Chips, and Mashed Sweet Potatoes.

Ingredients

Bake perfectly crispy sweet potato wedges every time with this recipe. All you need is:

• Sweet potatoes: Peeled and cut into wedges.
• Cornstarch: Helps to get the sweet potatoes nice and crispy when baked in the oven.
• Olive oil: You only need a little oil to get super crispy wedges. I like to use olive oil, but you can also use coconut oil, vegetable, or another high heat oil.
• Seasonings: Salt, paprika, oregano, onion powder, garlic powder.

How to cut sweet potatoes into wedges

To make sweet potato wedges, cut the potato in half lengthways and then cut each half lengthways again and finally cut each half in half again so you end up with 8 wedges. If some potatoes are very thick, you can cut them again until they are all of even thickness.

How to make crispy sweet potato wedges

• Soak sweet potato wedges in water for 1 hour (or at least 15 – 30 minutes).
• Preheat the oven to 425 F.
• Drain and pat dry to remove moisture.
• Add cornstarch in a ziplock bag, add potato wedges, and coat with starch all over.
• Add olive oil to the bag and the seasonings (salt, paprika, oregano, onion, and garlic powder).
• Remove sweet potato wedges from the bag and arrange them on a parchment paper baking sheet. Bake in a preheated oven at 425 F for 20 – 25 minutes, until crispy on the outside and tender fork inside.

Can you make them ahead of time?

I prefer to serve these sweet potato wedges straight out of the oven, but you can prep them with the seasoning mix a few hours ahead of time and keep them covered until you are ready to bake them.

Leftovers will keep in the fridge for 3 to 4 days, and can be reheated in the oven at 250F for 15-20 minutes until warmed through.

Can you make this recipe with white potatoes?

Yes! This seasoning mix will work great for normal potatoes too! You can use my Baked Potato Wedges recipe or follow this one. The prep remains the same, but be aware that they will take longer to cook through. I would allow another 15 to 20 minutes for them to cook through. If you make this recipe with regular potatoes, it’s best to use Yukon Gold or Russet that are starchy, so that you get a nice fluffy center.

What do you serve sweet potato wedges with?

I like to serve these roasted sweet potato wedges as an appetizer with garlic aioli, honey mustard dip, avocado dip, or fry sauce. You can also serve them as a side dish to fish, meat, or vegetarian dishes. They are pretty quick and easy to make, so make a great addition to an easy weeknight meal.

More Side Dishes

If you like these oven baked sweet potato wedges recipe, you will also love these side dishes:

• Roasted Butternut Squash and Brussel Sprouts
• Wild Rice Pilaf with Mushrooms
• Roasted Beets and Carrots
• Garlic Roasted Potatoes
• Roasted Garlic Cauliflower

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Sweet Potato Wedges

These seasoned sweet potato wedges are a great alternative to potato fries and they are so easy to make! Serve them up as a side to your favorite meal or as a game day appetizer with dips.

Cook ModePrevent your screen from going dark

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking time 1 hour hour

Total Time 30 minutes minutes

Servings 4 servings

Calories 236kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 3 sweet potatoes, peeled and cut lengthwise in wedges
• ▢ 1– 2 tablespoons cornstarch
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon onion
• ▢ 1 teaspoon garlic powder
• ▢ Garlic aioli , or honey mustard dip

INSTRUCTIONS

• Soak sweet potato wedges in water for 1 hour (or at least 15 – 30 minutes).
• Preheat the oven to 425 F.
• Drain and pat dry to remove moisture.
• Add cornstarch in a ziplock bag, add sweet potato wedges, and coat with starch all over.
• Add olive oil to the bag and the seasonings (salt, paprika, oregano, onion and garlic powder).
• Remove sweet potato wedges from the bag and arrange them on a parchment paper baking sheet. Bake in a preheated oven at 425 F for 20 – 25 minutes, until crispy on the outside and tender fork inside.
• Serve warm with garlic aioli or honey mustard dip.

TIPS & NOTES

• Don’t skip soaking the sweet potatoes. This helps to remove starch, so the wedges get nice and crisp in the oven.
• Cut the sweet potatoes into similar sizes so that they cook evenly through.
• I prefer to remove the skins of the sweet potatoes, but you can leave them on if they are thin. Just give them a good scrub to remove any dirt.
• Honey mustard dip: 3 Tbsp Dijon & 2 Tbsp honey

NUTRITION

Calories: 236kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 599mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24302IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 1mg

Course Side Dish

Cuisine American

Keyword roasted potato wedges, seasoning for sweet potatoes, sweet potato wedges