Baked Sweet Potato Wedges (Print)

Tender, golden wedges with crispy edges, spiced for rich flavor—perfect side for any plate.

# Ingredients:

→ Vegetables

01 - 2 large sweet potatoes (about 1½ pounds), scrubbed and unpeeled

→ Oils and Fats

02 - 2 tablespoons olive oil

→ Spices and Seasonings

03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
08 - Pinch of cayenne pepper (optional)

# Instructions:

01 - Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 - Slice each sweet potato in half lengthwise, then cut into wedges approximately ½ inch thick.
03 - Place sweet potato wedges in a large mixing bowl. Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, black pepper, and cayenne if using. Toss thoroughly to coat each wedge evenly.
04 - Spread the seasoned wedges in a single layer on the prepared baking sheet, arranging them cut side down for optimal crispness.
05 - Bake for 15 minutes, then flip each wedge. Continue roasting for an additional 15 minutes until wedges are golden brown and tender.
06 - Serve immediately while hot. Pair with your choice of dip, such as aioli, yogurt sauce, or ketchup if desired.

# Pro Tips:

01 -
  • uses only a handful of affordable pantry and fresh ingredients
  • naturally vegan and gluten free so everyone can enjoy them
  • ready in just forty minutes for easy weeknight dinners
  • crisp outside and tender inside with those perfect caramelized edges
02 -
  • these wedges are loaded with vitamin A and fiber and make a nourishing side
  • perfect for both weeknight meals and entertaining since you can double the batch
  • leftovers stay tasty and crisp up well in the oven or air fryer
03 -
  • Soak the cut sweet potato wedges in icy water for thirty minutes to remove surface starch then dry very well for even crispier results
  • Always space the wedges on the baking tray—overcrowding means they will steam and not brown The best caramelization comes from baking directly on parchment or a silicone mat rather than foil
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