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Roasted sweet potato wedges can be an actually transformative side dish—wildly easy to make, completely irresistible to eat. This simple method and seasoning mix made me literally throw away my old recipe for sweet potato fries, in favor of these wedges with their fail-proof crispy skins, blistered brown bits, and melt-in-your-mouth interiors. Get ready to want to eat all the sweet potatoes!
A Note from Monica
Why you’ll love this family favorite recipe!
I’ve long loved a crisp sweet potato fry, and a few years ago went down the rabbit hole on how to make them myself at home. Eventually I did find an effective method, but to get great results in the oven involved so many steps—peeling, slicing, tossing in cornstarch, and a bit of babying with time and temperature, too—that unfortunately even I didn’t want to make them very often.
Then, one day while browsing for sides to accompany the Peruvian chicken we’d planned for takeout, I stumbled upon some basic roasting guidance and the idea of pairing sweet potato wedges with the famous aji verde. Instantly captivated, I tried it out that very night. Let me tell you, it hit.
These wedges are crisp, tender, and lightly spiced in all the best ways. My favorite seasoning is the chili-cumin mixture I use for sweet potato black bean tacos, but you can experiment with different spices to match your meal. These make me want to eat all the sweet potato I can, and I hope they do the same for you!
Ingredient Notes
- Sweet potatoes. Look for medium-sized tubers, which are easy to cut into bite-sized wedges. You’ll scrub them clean and rub off any residual dirt when drying them with a clean kitchen or paper towel; there’s no need to peel.
- Chili powder and ground cumin. This spice combination is my favorite and default. It is flavorful but not spicy. Adjust to taste, and experiment with other flavor combinations to find your favorite or what goes with your meal!
- Staples: olive oil and kosher salt.
How To Make Roasted Sweet Potato Wedges
- Prep potatoes. Wash well—I highly recommend eating with the skins, so scrub accordingly—and dry thoroughly. Cut off the ends, slice each potato lengthwise, then slice each half into four wedges. So quick and easy.
- Season directly on the sheet pan. No need to dirty a bowl—just toss the wedges directly onto a large rimmed sheet pan, drizzle with olive oil, and sprinkle with spices and salt. Toss well with your hands.
- Arrange correctly. This part is important: arrange the wedges into a single layer with space between them. If they’re crowded, you will have far better results dividing them between two pans than you will squeezing them onto one. Crowded potatoes steam instead of roast and consequently never develop crisp edges or the deep blistered spots that are so delicious.
- Roast. Place into a 450°F oven for 20-25 minutes. They’re done when easily pierced by a fork and golden on the outside. Season with more salt to taste and serve.
Recipe Tip
To keep oven-roasted sweet potato wedges warm, leave them in the turned-off but still warm oven for an additional 15-20 minutes. They will stay crispy and warm. At this stage, you can condense them onto one sheet pan if needed to make room in the oven.
Seasoning Variations
Sweet potato fries are tasty with all kinds of seasoning combinations, so adapt to your own preferences. Here are a few ideas:
- Everyday garlic herb blend. Use 3/4 teaspoon dried rosemary, 3/4 teaspoon garlic powder, and 1/2 teaspoon kosher salt.
- Italian. Use 1-2 teaspoons Italian seasoning plus 1/2 teaspoon kosher salt.
- Greek. Use 1 teaspoon dried oregano plus pinches of dried dill, parsley, thyme, and marjoram if you have them. Still use 1/2 teaspoon kosher salt.
- Caribbean. Use 2 teaspoons of your favorite jerk seasoning blend. Add salt judiciously to taste, depending on how much is already in your blend.
- Middle Eastern. Use 2 teaspoons Za’atar, or a mix of thyme, oregano, and sumac, plus judicious salt to taste.
More Easy Side Dishes
- Cinnamon Honey Butter Sweet Potatoes
- Parmesan Herb-Crusted Red Potatoes
- Glazed Carrots with Pistachios
- The BEST Make-Ahead Mashed Potatoes
- Wild Rice Salad with Butternut Squash
Roasted Sweet Potato Wedges
Ingredients
- 4-6 medium sweet potatoes
- 2 Tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 450°F and line a large rimmed baking sheet with parchment or a silicone baking mat.
- Wash the sweet potatoes well, then dry thoroughly with a clean kitchen or paper towel. Cut off the ends, then cut each in half lengthwise. Cut each half into four equal wedges, so each potato yields eight wedges total.4-6 medium sweet potatoes
- Toss the wedges onto the baking sheet and drizzle with olive oil. Sprinkle with the chili powder, cumin, and salt. Use your hands to toss the wedges and distribute the oil and seasonings. Arrange the wedges into a single layer, leaving as much space between them as possible. If they’re crowded on one pan, you’ll have much better results from using two pans than you will from squeezing them all onto one.2 Tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt
- Transfer baking sheet into the oven and roast for 20-25 minutes. They are done when the insides are tender enough to pierce easily with a fork and the outsides are crisp with dark brown spots. Remove, season with more salt to taste, and enjoy.
Notes
- Spices: This mixture of chili powder and cumin gives the wedges irresistible flavor but I would not say they are spicy. Adapt the seasoning any way that you like; see specific combinations in the post text. Just aim for around 1.5-2 teaspoons of spices per batch of 4-6 potatoes, plus kosher salt to taste.
- Keep Warm: To keep oven-roasted sweet potato wedges warm, leave them in the turned-off but still warm oven for an additional 15-20 minutes. They will stay crispy and warm. At this stage, you can condense them onto one sheet pan if needed to make room in the oven.
This post was originally published on May 25, 2020, but has been revamped with a different, much improved technique, as well as specific ideas on how to achieve different flavor variations.
