Roasted Sweet Potato Wedges

Ingredients

• 2 largesweet potatoes
• 30–45 ml (2–3 tbsp)olive oil
• 5 ml (1 tsp)kosher salt
• 1.25 ml (¼ tsp)black pepper
• 2.5 ml (½ tsp)paprika
• 2.5 ml (½ tsp)garlic powder
• 1.25 ml (¼ tsp)chilli powder
• to taste (optional)fresh parsley

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F) and line a baking tray with parchment paper.

2. 2

   Cut the potatoes

   Wash and scrub the sweet potatoes. Slice each in half lengthways, then cut into evenly sized wedges.

3. 3

   Season the wedges

   Arrange the wedges on the lined tray. Drizzle with olive oil and sprinkle over the salt, pepper and any optional seasonings. Toss to coat, then spread out in a single layer.

4. 4

   Roast until golden

   Bake for 25–30 minutes, turning the wedges halfway through. They are ready when the edges are crisp, the centres are tender and the wedges are golden brown.

5. 5

   Serve warm

   Serve the wedges warm with your favourite dipping sauce.

What are roasted sweet potato wedges?

Wedges are thick-cut pieces of sweet potato roasted in the oven until browned outside and soft in the middle. This is a simple home-style side rather than a dish tied to one particular cuisine.

Even cuts, a light coating of oil and room around each wedge help this version roast rather than steam. Paprika, garlic and chilli add savoury warmth to the potatoes’ natural sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 4g protein, 41g carbs, 12g fat.

Most of the carbohydrates come from the sweet potatoes, while olive oil provides most of the fat; the wedges contain only a modest amount of protein. Serve a portion with a protein-rich main and another vegetable to make a more balanced plate.

Choosing and cutting the potatoes

Sweet potatoes: Choose firm potatoes and scrub the skins well, as the wedges are cut with the skin on. There is no need to peel them for this method.

Even wedges: Cut pieces to a similar thickness so they cook at roughly the same rate. Very thick pieces may need longer to become tender.

Getting the seasoning to stick

Olive oil: Toss the wedges until lightly coated on all sides; the oil helps the seasonings cling and encourages browning. Start with the lower amount and add more only if needed to coat them.

Spices: Distribute the salt, pepper, paprika, garlic powder and chilli powder evenly. Toss again before arranging the wedges on the tray.

How to get crisp edges

Single layer: Leave space between the wedges so moisture can escape during roasting. If they are crowded, they are more likely to soften than brown.

Turn halfway: Flip the wedges after about 12–15 minutes, then continue roasting until golden. Look for crisp edges and a tender centre rather than relying on colour alone.

Timing and doneness

Oven heat: At 220°C, the wedges take 25–30 minutes in the stated method. Their exact timing depends on how thickly they are cut.

Check the centre: A fork should pass into the thickest part without much resistance, while the outside should have browned. Give thicker pieces a little more time if needed.

What to serve with them

As a side: Serve the wedges hot alongside a main dish, or put out a favourite dipping sauce as suggested in the method. Fresh parsley is an optional finishing touch.

For a fuller plate: Pair them with a source of protein and a vegetable or salad. This balances the starchy wedges without changing how they are prepared.

Recipe notes & tips

• Cut the wedges to a similar thickness so they finish cooking together.
• Dry the scrubbed potatoes before cutting to help the oil and seasoning coat them evenly.
• Use parchment paper to make tray clean-up easier, as directed in the method.
• Spread the wedges out rather than piling them up on the tray.
• Turn the wedges halfway through roasting for more even browning.

Variations

• More paprika: Increase the paprika slightly for a deeper savoury note.
• Extra chilli: Add a little more chilli powder for a hotter finish.
• Herb finish: Scatter fresh parsley over the wedges just before serving.
• Garlic-forward: Add a little extra garlic powder to emphasise its savoury flavour.
• Peppery wedges: Add more black pepper to the seasoning mix.

Common mistakes to avoid

• Uneven cuts: Different-sized wedges cook at different rates; aim for similar thickness.
• Crowded tray: The wedges can soften instead of browning; spread them in a single layer.
• Too little coating: Dry patches can miss the seasoning; toss until the wedges are lightly coated.
• Skipping the turn: One side may brown more than the other; flip halfway through baking.
• Removing them too soon: Pale wedges may not have crisp edges; roast until golden and tender.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven until hot to help the edges crisp up again; microwaving will warm them but may leave them softer.

Frequently asked questions