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Fall in love with the delightful contrast of these sweet potato wedges, baked to creamy tenderness on the inside and crisped to perfection on the outside. The sweet potato's natural sweetness is complemented by the smokiness of the paprika and chili seasoning, making them irresistible! They're a simple-to-make side dish recipe that everyone will love.
Roasted sweet potato wedges are a delicious savory-sweet addition to any table spread. These sweet potato wedges are cut in generous sizing, meaning the larger pieces need a little longer to cook in the oven. What this achieves is an exterior that's crispier than most sweet potato fries recipes, while the inside is tender – it's all about creating that perfect texture!
You only need a handful of wholesome ingredients to make these:
- Sweet potatoes: The star of the show! Sweet potatoes are rich in nutrition and natural sweetness.
- Olive oil: For coating the sweet potatoes.
- Smoked paprika: Brings a smokiness that enhances the natural flavor of the sweet potato.
- Chili powder: Adjust the amount according to your spice preference.
- Sea salt and black pepper: To enhance the other flavors.
- Mayonnaise and minced parsley: Sprinkle some parsley on before serving! Serve with mayo or your favorite dipping sauce – see our suggestions below!
How to make sweet potato wedges
This delicious, feel-good version of fries is delicious and so simple to make. These are the instructions:
- Prep and place: Heat up that oven and line a baking sheet with parchment paper or a baking mat. Toss the wedges on the sheet with a drizzle of oil.
- Spice it up: Sprinkle the seasonings over the sweet potatoes, using your hands to shuffle everything up so the wedges are totally coated with the oil and spices.
- Bake: Put them into the oven, turning them once halfway through. Take them out after 40 minutes, when they're turning brown and crispy.
- Final touch: Sprinkle some minced parsley on top and serve alongside your favorite dipping sauce.
How to cut sweet potato wedges
Cutting your sweet potato wedges is a simple process, but there are a few things you'll want to keep in mind:
- Scrub-a-spud: While you don't have to peel your sweet potato, it's best to give it a scrub prior to cooking to remove any dirt. Remember to dry it thoroughly after rinsing, as excess moisture will affect the crispiness – pat dry with paper towel.
- To peel or not to peel: Peeling is optional! We prefer to keep the skin on for added nutrients and texture, however this choice is entirely personal preference.
- Even sizes: For uniform cooking, aim for a consistent wedge size. Different sized pieces will cook at different times, so maintain uniformity when cutting.
- Size = texture: We opt for bigger cuts for this recipe as the larger surface area means more flavor, and the bigger pieces take longer to cook, allowing the exterior to crisp up. When it comes to potatoes, crispy is king!
- How to cut: Tailor your cuts to the size of your sweet potato- the size can vary greatly, so eyeball it according to what's going to make the most uniform sizes. First, slice the sweet potato in half lengthwise, then cut each half into halves again lengthwise, creating quarters – you now have long wedges! If you're using a bigger potato, you may wish to cut the quarters into halves again.
Hot tip for crispy sweet potato wedges
When doubling (or tripling) this recipe, here is the key to optimal crispiness: avoid overcrowding the baking sheet. Crowding the sweet potato wedges leads to steaming rather than crisping. Instead, arrange them in a single layer on the baking tray and ensure they don't touch their neighbors. If needed, use an additional baking tray. This guarantees each wedge has the space it needs to achieve the perfect crisp.
Creamier dips bring out the crisp texture and smokiness of the seasonings, like this chilli cheese dip, cilantro lime ranch dressing, or blue cheese dressing. The freshness and tang of this mint tzatziki tastes great, too -the possibilities are endless!
What to serve with sweet potato wedges
Oven-baked sweet potato wedges are so versatile, they can complement many mains as a perfect side dish, or work well as a snack! As they bring a delicious, natural sweetness, they balance out savory or smoky mains particularly well.
Serve them alongside heavier proteins such as these baked pork chops, this baked baked BBQ chicken or these salmon cakes with avocado tartar sauce. They add a textural contrast to cozy, one pot meals such as our pork rib stew and steak chili. Add a crisp salad to the spread to balance out the meal.
What duo is more dynamic than a burger with fries? These sweet potato wedges add a nutritious, spud-based side to your burgers! Serve next to this black bean burger, chicken burger bowls, these salmon burgers, or this southwest veggie burger. Plate a serving next to your favorite sandwiches or wraps, too.
Can I use other seasonings?
Sure thing! We love the smokiness of the paprika, and it pairs so well with the sweetness of the sweet potatoes. However, they taste great with many spices so get creative with your seasonings! Check out our spice blends for inspiration. Use anything from your spice rack: garlic powder, onion powder, cayenne pepper… Our top picks would be garlic salt, cajun seasoning, lemon pepper, fajita seasoning, chipotle sea salt, or Italian seasoning blends. If you're making your own spice blend, we suggest making extra to use in other recipes.
Can I make these gluten-free, dairy-free, or vegan?
Good news – they already are!
Can I store leftovers?
You can! Once cooled, put them in an airtight container – you want to wait until they're cooled to room temperature before putting a lid on the container, otherwise, they will steam away and get soggy. Put them in the fridge for 3-5 days. Reheat in the oven or toaster oven to maintain their crispiness – reheating in the microwave will result in a softer texture.
- 2 medium sweet potatoes (cut into wedges (don't bother peeling them))
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1-2 teaspoons chili powder (depending on how hot you like it)
- ½ teaspoon sea salt
- A pinch of black pepper
- Mayonnaise and minced parsley (to serve)
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato wedges on the baking sheet and drizzle with the oil.2 medium sweet potatoes, 1 tablespoon olive oil
- Sprinkle the smoked paprika, chili powder, sea salt, and black pepper over the sweet potatoes then use your hands to mix them so that they are well coated with the oil and spices.1 teaspoon smoked paprika, 1-2 teaspoons chili powder, ½ teaspoon sea salt, A pinch of black pepper
- Bake in the oven for 40 minutes, turning once halfway through, until they are brown and crispy on the outside.
- Serve with some minced parsley on top and some mayo for dipping on the side.Mayonnaise and minced parsley
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.