Baked Sweet Potato Wedges

Ingredients

• 4 mediumsweet potatoes, peeled and cut into wedges
• 45 ml (3 tablespoons)olive oil
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)salt
• 2.5 ml (1/2 teaspoon)black pepper
• 2.5 ml (1/2 teaspoon), optionalcayenne pepper
• 15 ml (1 tablespoon) fresh, or 5 ml (1 teaspoon) driedrosemary, chopped if fresh
• 15 ml (1 tablespoon)fresh parsley, chopped
• 15 ml (1 tablespoon)lemon juice
• about 10 g (2 tablespoons), optionalParmesan cheese, grated

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Cut the potatoes

   Peel the sweet potatoes and cut them into evenly sized wedges, about 2.5 cm (1 inch) thick.

3. 3

   Season the wedges

   In a large bowl, mix the olive oil with the paprika, garlic powder, onion powder, salt, black pepper and cayenne, if using. Add the wedges and toss until coated evenly.

4. 4

   Arrange on a tray

   Line a baking sheet with parchment paper and lay the wedges out in a single layer, leaving space between them.

5. 5

   Bake and turn

   Bake for 25–30 minutes, turning the wedges halfway through, until golden-brown.

6. 6

   Check for doneness

   Pierce a wedge with a fork. It is ready when the fork slides in easily and the outside is crisp.

7. 7

   Add the finishing touches

   Remove the tray from the oven and drizzle the wedges with lemon juice. If desired, top with grated Parmesan and chopped parsley.

8. 8

   Serve while hot

   Serve the wedges hot as a side dish or appetiser, with ketchup or spicy mayonnaise for dipping if you like.

What are sweet potato wedges?

Wedges are thick-cut pieces of potato roasted until tender inside and browned at the edges. Sweet potatoes are widely used in American home cooking, where this oven-baked style makes a simple side or snack.

This version combines paprika, garlic and onion with a little cayenne, then finishes the wedges with lemon. The contrast of earthy seasoning, citrus and optional Parmesan gives them plenty of flavour without a complicated method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 35g carbs, 14g fat.

The sweet potatoes provide most of the carbohydrates, while olive oil contributes much of the fat; Parmesan adds some protein and fat if included. Pair a portion with a protein-rich main and vegetables or salad to balance the plate.

Cutting and coating the potatoes

Even wedges: Aim for pieces around 2.5 cm (1 inch) thick and keep their sizes similar. Consistent cuts help the wedges finish cooking at roughly the same time.

Seasoning: Toss the wedges thoroughly so the oil and spices reach all sides. The rosemary is listed among the ingredients, though it is not specified in the method; it can be added with the other seasonings if you want its flavour throughout.

How to get browned edges

Give them room: Arrange the wedges in a single layer with a little space between pieces. If the tray is crowded, moisture can collect and the wedges are more likely to soften than brown.

Turn halfway: Flip the wedges midway through the 25–30 minute bake so they colour more evenly. Use a wide spatula or tongs to turn them without breaking the softened edges.

Checking texture and doneness

Fork test: The centre should be tender enough for a fork to slide in easily. If it still feels firm, return the tray to the oven and check again after a few minutes.

Surface cues: Look for golden-brown edges and a lightly crisp exterior. The exact timing can vary with the thickness of the wedges and how your oven heats.

Timing the finishing touches

Bake first: The stated oven time is 25–30 minutes, with a turn halfway through. Allow the oven to reach 220°C (425°F) before putting the tray in.

Finish at the end: Add the lemon juice after baking, as directed, and scatter over parsley and Parmesan if using. Serve promptly while the outsides are at their crispest.

What to serve with them

Dips: Ketchup or spicy mayonnaise makes an easy accompaniment, particularly if serving the wedges as an appetiser. A plain yoghurt-based dip is another option for a cooler contrast.

Main meals: Serve them alongside a protein and a green vegetable or salad for a more complete plate. Their sweet, spiced flavour also works well with simply seasoned mains.

Recipe notes & tips

• Cut the wedges to a similar thickness so they cook evenly.
• Use parchment paper to make the tray easier to clean.
• Leave gaps between the wedges to help them brown rather than steam.
• Turn the wedges halfway through baking for more even colouring.
• Add the lemon juice after baking to keep its fresh flavour.
• Use either fresh chopped rosemary or the smaller stated amount of dried rosemary.

Variations

• Milder seasoning: Leave out the cayenne for a gentler flavour.
• More rosemary: Add the chopped rosemary to the oil and spice mixture before tossing the wedges.
• Cheesy finish: Sprinkle over the optional grated Parmesan just after baking.
• Extra citrus: Serve with additional lemon wedges for squeezing at the table.
• Herb change: Replace the parsley garnish with another chopped fresh herb.

Common mistakes to avoid

• Uneven wedges: Cut them to a similar thickness so thinner pieces do not finish too early.
• Crowded tray: Spread the wedges across the tray in one layer, using another tray if needed.
• Cold oven: Wait until the oven reaches 220°C (425°F) before baking.
• Skipping the turn: Flip the wedges halfway through to help them brown on both sides.
• Serving before checking: Pierce a wedge with a fork and bake longer if the centre is still firm.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat on a baking sheet in a hot oven until warmed through; the wedges may be softer than when freshly baked.

Frequently asked questions