Roasted Sweet Potato Wedges are one of my favorite side dishes to make when I want something simple, healthy, and full of flavor. I love how they come out perfectly crispy on the outside while staying soft and creamy on the inside. The natural sweetness of the potatoes pairs beautifully with smoky and savory spices, and they go well with almost any meal—from grilled chicken to burgers or even on their own as a snack.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and reliable every single time. I only need a few pantry ingredients, and in less than half an hour, I have a delicious, golden-brown batch of wedges ready to serve. The sweet potatoes caramelize beautifully in the oven, giving them that irresistible crisp edge. I also love that this recipe is naturally gluten-free, vegetarian, and healthy, so I can feel good about making it often.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 medium sweet potatoes – I like using medium-sized ones because they’re easier to slice evenly. I leave the skins on for added texture and nutrients, but peeling is fine if I prefer a smoother bite.

• 2 tablespoons olive oil – This helps the wedges roast evenly and gives them a slight crisp. I use extra virgin olive oil for the best flavor.

• ¾ teaspoon garlic powder – Adds a warm, savory depth that complements the sweetness of the potatoes.

• ¾ teaspoon smoked paprika – I love the mild smokiness this spice gives; it balances the sweetness perfectly.

• ¾ teaspoon kosher salt – Enhances all the natural flavors without overpowering them.

• ¼ teaspoon onion powder – Adds a subtle sweetness and savory undertone.

• ¼ teaspoon black pepper – Brings just a touch of heat and rounds out the flavors.

Directions

1. I start by preheating my oven to 450°F (230°C). This high temperature is key to getting the perfect crispy texture. I line a large baking sheet with parchment paper or foil for easy cleanup.

2. I wash and dry the sweet potatoes thoroughly. I like keeping the skin on because it gets beautifully crisp when roasted, but I can peel them if I prefer.

3. Using a sharp knife, I slice each potato in half lengthwise, then cut each half into quarters. I slice those quarters into wedges about ½ inch thick at the ends. I try to keep the wedges similar in size so they cook evenly.

4. I place the wedges in a large bowl, drizzle them with olive oil, and toss well to coat every piece.

5. In a small bowl, I mix the garlic powder, smoked paprika, salt, onion powder, and black pepper together. Then I sprinkle the seasoning over the oiled potatoes and toss again until each wedge is evenly coated.

6. I spread the wedges out on the prepared baking sheet in a single layer, making sure they aren’t touching. If the pan feels too crowded, I use a second baking sheet. This step helps them roast properly instead of steaming.

7. I bake them for 20 minutes, then flip each wedge carefully using a spatula. I continue baking for another 5 to 10 minutes until they’re tender inside and lightly browned.

8. For extra crispiness, I turn the oven to broil and cook them for 2 to 3 minutes more. I stay close to the oven to make sure they don’t burn.

9. Once done, I remove them from the oven, sprinkle a little more salt if needed, and serve them immediately while hot and crispy.

Servings And Timing

This recipe makes about 6 servings. It takes around 5 minutes of prep time and 25 minutes of cooking time, for a total of 30 minutes from start to finish.

Variations

I love changing up the flavor of my wedges depending on my mood. Sometimes I toss them with rosemary or Italian seasoning for a more herby taste. When I’m craving something spicy, I add cayenne pepper or chili powder. Cumin brings a warm, earthy touch that works beautifully too. For a sweet twist, I swap out the smoked paprika for a sprinkle of cinnamon and serve them with a drizzle of honey or maple syrup.

Storage/Reheating

These wedges taste best right after they come out of the oven, but they store well for later too. I let them cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a 350°F oven or in an air fryer for a few minutes until warm and crisp again. I can also freeze them for up to 3 months—when I want to use them, I thaw them overnight in the fridge and reheat as usual.

FAQs

How Can I Make My Sweet Potato Wedges Extra Crispy?

I make sure not to overcrowd the pan and always bake them at a high temperature. Using parchment paper and flipping halfway through also helps them get evenly crisp.

Can I Make These In An Air Fryer?

Yes! I cook them in batches at 400°F for about 15–18 minutes, shaking the basket halfway through to ensure they cook evenly and get crisp on all sides.

Do I Have To Peel The Sweet Potatoes?

Not at all. I prefer leaving the skins on because they add texture and nutrients, but if I want a smoother bite, peeling them is perfectly fine.

What Dipping Sauces Go Well With These Wedges?

I love pairing them with honey mustard, BBQ sauce, avocado ranch, ketchup, or even a creamy garlic aioli. They go well with both sweet and savory sauces.

Can I Prep The Potatoes Ahead Of Time?

Yes, I can slice the sweet potatoes and mix the seasoning ahead of time. When I’m ready to cook, I just toss everything together with olive oil and roast.

Conclusion

Roasted Sweet Potato Wedges are one of my favorite dishes because they’re so easy to make yet taste like something special. I love the contrast of crispy edges and soft centers, and how versatile the flavor can be with just a few spice adjustments. Whether I’m serving them as a quick side dish, a healthy snack, or part of a larger meal, they always turn out perfectly golden, flavorful, and satisfying.