Roasted sweet potato wedges
Discover a simple and delicious recipe for roasted sweet potato wedges! Perfectly seasoned with olive oil, salt, and black pepper, these savory-sweet treats make an ideal side dish for any meal. Easy to prepare and bursting with flavor, everyone will love this healthy and satisfying option.
- 06 Jun 2025
- Cook time 25 min
- Prep time 5 min
- 6 Servings
- 4 Ingredients
Roasted sweet potato wedges are a delicious and healthy side dish that complements a wide variety of main courses. These wedges are easy to prepare and packed with flavor, making them a perfect addition to any meal. In this recipe, we'll show you how to create crispy, golden wedges using simple ingredients you likely already have in your kitchen.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
Wash and dry the sweet potatoes thoroughly. Leave the skin on for extra texture and nutrients, but you can peel them if you prefer.
Cut each sweet potato in half lengthwise, and then slice each half into wedges. Aim for uniformity in size to ensure even cooking.
Place the wedges in a large mixing bowl. Drizzle the olive oil over them and sprinkle with salt and black pepper. Mix well to ensure all the wedges are evenly coated with the oil and seasonings.
Spread the seasoned sweet potato wedges in a single layer on a large baking sheet. Make sure they are not too crowded. You might need to use two baking sheets if necessary.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, turning them halfway through. The wedges should be golden brown and crispy on the edges while being tender on the inside.
Pierce a wedge with a fork to check for tenderness. If necessary, roast for a few more minutes until they reach your desired consistency.
Remove the wedges from the oven and let them cool for a few minutes. Transfer them to a serving plate and they are ready to enjoy!
Tips:
- Choose sweet potatoes that are firm and free from blemishes for the best results.
- Cut the sweet potatoes into even-sized wedges to ensure they cook evenly.
- For extra flavor, consider adding a pinch of garlic powder, smoked paprika, or your favorite seasoning blend to the oil mixture.
- If you prefer a softer texture, you can parboil the sweet potato wedges for a few minutes before roasting them.
- Arrange the wedges in a single layer on the baking sheet to ensure they crisp up nicely. Overcrowding can lead to steaming instead of roasting.
- Halfway through cooking, flip the wedges to ensure an even roast on all sides.
Roasted sweet potato wedges are a versatile and flavorful side dish that can be enjoyed with a variety of meals. By following this simple recipe and incorporating some of the tips provided, you'll achieve perfectly roasted wedges that are crispy on the outside and tender on the inside. Whether you're serving them alongside a hearty main course or enjoying them as a snack, these sweet potato wedges are sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 140kcal | 7% |
| Protein | |
| Protein 2.63g | 2% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 5g | 13% |
| Sugar 7g | 7% |
| Fat | |
| Fat 7g | 8% |
| Saturated 0.98g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1180ug | 131% |
| Choline 20mg | 4% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.93mg | 6% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 4.00mg | 4% |
| Vitamin E 0.44mg | 3% |
| Vitamin K 3.27ug | 3% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 560mg | 17% |
| Selenium, Se 1.01ug | 2% |
| Sodium, Na 410mg | 28% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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