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. If you’re craving something a little more comforting, I also love making my mashed sweet potatoes with bacon—they’re creamy, savory, and the crispy bacon takes them to the next level.

Why You Will Love This Recipe

• Healthy: This is a dish you can feel good about. They are also baked rather than fried so contain a lot less fat than traditional fries.
• Easy: Just mix together the seasonings, coat the sweet potatoes and bake!
• Dietary info: These homemade sweet potato wedges are vegan, gluten-free, and dairy-free.

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

1. Soak sweet potato wedges in water for 1 hour (or at least 15 – 30 minutes).
2. Preheat the oven to 425 F.
3. Drain and pat dry to remove moisture.
4. Add cornstarch in a ziplock bag, add potato wedges, and coat with starch all over.
5. Add olive oil to the bag and the seasonings (salt, paprika, oregano, onion, and garlic powder).
6. 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.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• Don’t skip soaking the sweet potatoes. This helps to remove starch, so the wedges get nice and crisp in the oven and soft on the inside.
• 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.

Storage Tips

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

Pair Them With

These crispy roasted sweet potato wedges can be served as an appetizer with dipping sauces or as an easy side dish for weeknight meals.

• Serve with dipping sauces – These wedges are delicious served with flavorful dips like garlic aioli, a sweet and tangy honey mustard sauce, creamy avocado dip, or my favorite fry sauce, which complement the natural sweetness of the roasted potatoes.
• Pair with simple dinners – Sweet potato wedges make an easy side dish for burgers, chicken salad sandwiches, a light and satisfying lunch or dinner, baked honey mustard chicken, an easy baked weeknight chicken recipe, and healthy chicken tenders, a family-friendly favorite. They also pair well with simple fish or vegetarian meals.
• Add a fresh salad – Balance the sweetness of roasted sweet potatoes with something crisp and refreshing like my classic coleslaw – a classic crunchy cabbage salad, or this easy cucumber salad with fresh dill.
• Perfect for game day – These crispy wedges are also a great side dish for wing recipes like buffalo chicken wings, a classic spicy appetizer, or baked chicken wings.

Recipe FAQs

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.

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.

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

If you enjoyed this Sweet Potato Wedges recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

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. Prep Time: 10 minutes

Cook Time: 20 minutesSoaking time: 1 hour

Total Time: 30 minutes

Servings: 4

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.

Video

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

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.