Sweet Potato Wedges

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Change up your potato sides with these sweet potato wedges! Tossed in savory spices and roasted, they’re perfect alongside burgers, sandwiches, chicken, and more.

Sweet potatoes are an ingredient I love to cook with, especially in the fall. I could probably eat them every day!

These baked sweet potato wedges are a great option. Thicker than the sweet potato fries you’ll see at restaurants or get in the frozen aisle, they hold up to any dipping sauce and pack a lot of flavor into each bite.

The hardest part of making them is cutting up the sweet potatoes. After that, it’s a simple toss in oil and spices and time in the oven. 

I love roasting sweet potato wedges to enjoy alongside a homemade burger, turkey tenderloin, or rice and a fried egg. It’s a versatile side you’ll be craving!

Ingredients for sweet potato wedges

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Sweet potatoes
• Olive oil
• Salt
• Garlic powder
• Dried thyme
• Ground black pepper
• Smoked paprika

You can use any kind of sweet potato for this recipe. You’ll notice that I’ve used two different varieties here; the skins are different colors but the interior is almost exactly the same. Make sure the potato is firm without wrinkly skin.

Make sure to scrub the potatoes really well using a vegetable brush, and remove any eyes (the bump where a sprout will begin). However, if your potatoes are actively sprouting, you will probably want to avoid eating them, because they can make you sick.

How to make this recipe

Preheat the oven to 450°F. If you like, line a baking sheet with parchment paper for easy cleanup, and to prevent sticking.

Make sure your sweet potatoes are clean, then pat dry. Cut each potato lengthwise down the middle, then cut each half into wedges, creating 8 wedges per potato.

Toss in a bowl with olive oil to coat.

Mix together the salt, garlic powder, thyme, pepper, and paprika in a small bowl, then sprinkle half over the potatoes. Toss to coat, then add the rest of the seasoning and toss again.

Arrange the wedges on the baking sheet in a single layer, leaving room between each wedge.

Place the pan in the oven and roast for 15 minutes. Flip the wedges over and roast for another 8-10 minutes.

Serve with ketchup or your favorite aioli!

Recipe tips

When cutting your sweet potatoes, try to make the wedges as equal in size as possible. This will help them cook evenly.

Most ovens have one side that is hotter than the other; turn your pan when you flip the wedges to get an even cook.

You can adjust the seasonings to your liking, swapping the thyme for rosemary or an Italian seasoning blend. If you don’t have smoked paprika, regular paprika is delicious as well, or you could use a bit of chili powder for a spicier take.

If your wedges are larger or you’re increasing the recipe, I recommend using two baking sheets for roasting. Placing the potatoes too close together on the pan will make them steam instead of crispy roast, so make sure there’s plenty of space and don’t crowd the pans.

More sweet potato recipes

If you like sweet potatoes as much as I do, you need to give these recipes a try!

For breakfast, make sweet potato waffles or sweet potato biscuits.

Roasted sweet potato salad is a great lunch (you can even use these wedges in the recipe!), or dish up a bowl of sweet potato black bean chili.

At dinnertime, go for sweet potato cornbread, roasted Brussels sprouts and sweet potatoes,  or Tex-Mex stuffed sweet potatoes.

These wedges also make for a great game-day appetizer alongside some buffalo chicken egg rolls!

With a crispy outside and fluffy inside, these sweet potato wedges are sure to be a new favorite side dish!