Roasted Sweet Potato Wedges – Two Peas & Their Pod


Quick Summary

Sweet Potato Wedges- you only need a couple of ingredients to make these easy roasted sweet potato wedges! They are crispy on the outside, tender on the inside, and SO delicious!

roasted sweet potato wedges

Sweet potatoes are one of my very favorite vegetables. I love using them to make soup, tacos, salads, rolls, and of course sweet potato fries.

I also REALLY love Roasted Sweet Potato Wedges. You only need a few ingredients to make them and they are SO delicious.

They are crispy on the outside, tender on the inside, and go great with any meal. You can also serve them as an appetizer or snack!

Sweet potato wedges are a vegetable that everyone can get behind, kids and adults love them! My boys ask for them all of the time and I am ok with that because they are easy, healthy, and super duper tasty!

how to make sweet potato wedges

Simple Ingredients

I love making sweet potato wedges because you only need sweet potatoes and a few spices! They really are SO easy!

  • Sweet potatoes– look for medium sweet potatoes, they are easier to cut into wedges than super large sweet potatoes. I leave the skins on, but you can peel them if you wish!
  • Spices– I love the combo of garlic powder, smoked paprika, and onion powder.
  • Salt and black pepper– always salt and pepper!
sweet potato wedges on baking sheet

How to Make Sweet Potato Wedges

One of the easiest side dish recipes out there! You are going to make these sweet potato wedges ALL of the time!

  • Preheat oven to 450 degrees F. You want to cook the sweet potatoes at a high heat so they crisp up a little. For easy clean up, you can line a large baking sheet with parchment paper or aluminum foil.
  • Wash and dry the sweet potatoes really well. I leave the skins on, but you can peel the potatoes.
  • With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.
  • Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.
  • In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.
  • Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. You don’t want to crowd the pan, the sweet potatoes need space to get crispy. If the pan is too crowded, they will get soggy. If your pan is too crowded, you can divide them up onto 2 baking sheets.
  • Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.
  • Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.
sweet potato wedges with honey mustard sauce

Flavor Variations

You can make sweet potato wedges with olive oil, salt, and pepper if you want to be super basic. They are still really good. I personally love the garlic, smoked paprika, and onion combination, but here are some other herbs and spices that you can season the sweet potatoes with.

  • Rosemary
  • Italian seasoning
  • Cayenne pepper
  • Chili powder
  • Cumin
  • Cilantro
  • Parsley
  • Cinnamon (if you want to go sweet instead of savory)

Serving Suggestions

You can serve sweet potato wedges as an appetizer, snack, or side dish to any meal! We LOVE serving several dipping sauces on the side. A few favorites include: honey mustard sauce, BBQ sauce, ketchup, tzatziki sauce, pesto, and avocado ranch.

Here are a few meals that pair well with sweet potato wedges!

How to Store

The sweet potato wedges are best right out of the oven when they are hot and fresh!

You can refrigerate the cooled wedges in an airtight storage container for up to 4 days. Reheat in a 350 degrees F oven until heated through. You can also reheat them in an air fryer to get them nice and crispy.

You can also freeze sweet potato wedges in a freezer bag or container for up to 3 months. Let thaw overnight in the refrigerator and reheat in the oven or air fryer.

easy roasted sweet potato wedges

More Sweet Potato Recipes

Roasted Sweet Potato Wedges

You only need a couple of ingredients to make these easy roasted sweet potato wedges! They are crispy on the outside, tender on the inside, and SO delicious!

  • 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

  • Wash and dry the sweet potatoes. I leave the skins on, but you can peel the potatoes.

  • With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

  • Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

  • In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

  • Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

  • Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.

  • Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.

  • Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Calories: 141kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 353mg, Potassium: 393mg, Fiber: 4g, Sugar: 5g, Vitamin A: 16155IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg

Have you tried this recipe?

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