Crispy on the outside, creamy on the inside, these Oven Roasted Sweet Potato Wedges are one of those simple side dishes that go with just about everything. Whether you’re serving burgers on the grill, roasted chicken, or your favorite BBQ recipes, these sweet potato wedges are always a welcome addition to the table.
One of my favorite things about this recipe is that it doesn’t require anything fancy. Just a sweet potato, a handful of pantry spices, and a little avocado oil transform into beautifully caramelized wedges with crisp edges and tender centers.
Roasting at a high temperature brings out the natural sweetness of the potatoes while creating those irresistible golden brown edges. They’re easy enough for a busy weeknight but just as welcome at a summer cookout, holiday dinner, or Sunday family meal.
Why You’ll Love This Recipe
- Crispy edges with soft, fluffy centers
- Simple pantry ingredients
- Naturally gluten-free and vegan
- Ready in about 45 minutes
- Perfect with grilled meats, burgers, sandwiches, and BBQ
- Easy to customize with different seasonings
Ingredients You’ll Need
You only need a few simple ingredients to make these delicious sweet potato wedges.
- Sweet potato – One large sweet potato makes the perfect amount for 2 to 3 servings.
- Avocado oil – Helps the wedges brown beautifully while standing up to high heat.
- Garlic powder – Adds savory flavor without overpowering the sweet potatoes.
- Kosher salt and black pepper – Simple seasonings that let the natural sweetness shine.
- Fresh parsley – Optional, but it adds a fresh pop of color and flavor.
How to Make Oven Roasted Sweet Potato Wedges
Start by preheating your oven to 425°F. A hot oven is the secret to getting those caramelized edges.
Cut the sweet potato into evenly sized wedges so they roast at the same rate. Toss them with avocado oil, garlic powder, salt, and pepper until every wedge is evenly coated.
Arrange them in a single layer on a parchment-lined baking sheet, leaving a little space between each wedge. This allows the hot air to circulate so they roast instead of steam.
Roast for 15 minutes, flip each wedge, then continue roasting for another 15 to 20 minutes until they’re fork tender with beautifully browned edges.
Finish with fresh parsley and an extra sprinkle of flaky salt if you’d like.
Tips for the Best Roasted Sweet Potato Wedges
- Cut the wedges into similar sizes for even cooking.
- Don’t overcrowd the baking sheet. Use two pans if you’re doubling the recipe.
- Flip the wedges halfway through roasting to encourage even browning.
- For extra crispy edges, preheat your baking sheet before adding the wedges.
- Want even more color? Broil for the final minute or two while watching carefully.
Flavor Variations
One of the best things about this recipe is how easy it is to change the flavor profile.
Try adding:
- Smoked paprika for a subtle smoky flavor.
- Chipotle powder if you like a little heat.
- Cajun seasoning for a Southern-inspired twist.
- Za’atar for a Mediterranean version.
- Freshly grated Parmesan during the last few minutes of baking.
- Cinnamon and coconut sugar for a sweeter version that pairs beautifully with pork or holiday dinners.
What to Serve with Sweet Potato Wedges
These roasted sweet potato wedges pair well with so many meals.
Some of our favorites include:
- Grilled chicken
- Turkey burgers
- BBQ ribs
- Pulled pork sandwiches
- Roasted salmon
- Meatloaf
- Sandwiches and wraps
They’re also delicious served with garlic aioli, chipotle mayo, honey mustard, or ranch dressing for dipping.
Storage
Store leftover wedges in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 400°F for 8 to 10 minutes, or pop them into the air fryer for 4 to 5 minutes until heated through and crisp again.
Frequently Asked Questions
Not at all! Simply scrub the skin well before cutting. The skin adds texture and helps the wedges hold together while roasting.
The most common reason is overcrowding the pan. Make sure the wedges have space between them so they roast instead of steam.
Yes! Roast them earlier in the day, then reheat in a 400°F oven for about 10 minutes before serving.
Absolutely. Both work well, although avocado oil has a slightly higher smoke point.
More Easy Side Dish Recipes You’ll Love
If you enjoyed these Oven Roasted Sweet Potato Wedges, here are a few more recipes to add to your menu:
- Mashed Potatoes with Cheese
- Hawaiian Style Macaroni Salad
- Home Run Potato Salad
- Cilantro Lime Rice
- Baked Beans
Whether you’re planning a backyard BBQ, an easy weeknight dinner, or a holiday meal, these roasted sweet potato wedges are always a delicious choice. They’re simple to make, packed with flavor, and guaranteed to disappear quickly!
Happy cooking!
Oven Roasted Sweet Potato Wedges
Equipment
- Large baking sheet
- Parchment paper (optional)
- Large mixing bowl
- Measuring spoons
- Cutting board
- Sharp knife
- Spatula or tongs
Ingredients
- 1 large sweet potato cut into 8–10 wedges
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease the pan.
- Place the sweet potato wedges in a large mixing bowl. Drizzle with the avocado oil and sprinkle with the garlic powder, salt, and pepper. Toss until evenly coated.
- Arrange the wedges in a single layer on the prepared baking sheet, leaving a little space between each wedge.
- Roast for 15 minutes.
- Flip the wedges with a spatula or tongs and continue roasting for 15 to 20 minutes, or until fork tender and nicely browned around the edges.
- Taste and season with additional salt if desired.
- Sprinkle with fresh parsley and serve immediately.
Notes
- For crispier wedges: Avoid overcrowding the pan. If doubling the recipe, use two baking sheets or roast in batches.
- Make them smoky: Add ½ teaspoon smoked paprika or a pinch of chipotle powder with the seasonings.
- Sweet variation: Replace the garlic powder and pepper with 1 teaspoon ground cinnamon and 1 tablespoon coconut sugar for a sweeter side dish.
- Cheesy version: Sprinkle freshly grated Parmesan over the wedges during the last 5 minutes of baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 400°F oven for 8–10 minutes or in an air fryer at 375°F for 4–5 minutes until heated through.
Nutrition
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