Roasted Sweet Potato Wedges
Roasted sweet potato wedges are a great side dish that is quick to make. The potatoes are seasoned with herbs and roasted until they’re tender. They’re lightly sweet and a great side dish for weeknight meals or holidays like Thanksgiving or Christmas.
Table of contents
Today it’s all about a simple side dish I’ve made so many times I’ve lost count. Slicing sweet potatoes into wedges, tossing them in a simple seasoning, and roasting them in the oven is so simple and easy that they might just be your new favorite side at your house like it is at ours.
They’re a little sweet and a great side for pretty much anything – definitely worth adding to your list if you’re looking for new side dishes to try.
Ingredients
- Sweet potatoes
- Olive oil
- Herbs de Provence – this is a herb and spice mix made with thyme, basil, rosemary, tarragon, oregano and a few other dried herbs.
- Kosher salt and black pepper
How to Roast Sweet Potatoes
First, slice the sweet potatoes into wedges and – bonus! – you don’t need to peel them first. Use a sharp knife to slice each one in half lengthwise. Next, slice each half into thirds lengthwise to make wedges.
Place them in a large bowl and drizzle the olive oil over the top. Add the seasoning, salt, and pepper. Toss the wedges until they are coated evenly.
Place them in a single layer on a sheet pan and roast them in the oven for 20 to 25 minutes at 425°F. Turn them over and roast them for ten minutes more or until they are tender.
For serving, you can sprinkle a little more salt over the top of them or top them with some grated or shredded Parmesan cheese.
Variations
Any kind of seasoning mix or dried herbs will work depending on the flavors you like. Italian seasoning, taco seasoning, or even just some garlic powder and onion powder are all good choices. So, use what you have on hand.
You can also take these in a sweeter direction as a reader has suggested in the comments. Instead of seasoning them with dried herbs, roast them plain and then toss them in some softened butter mixed with a little brown sugar and cinnamon.
Recipe Tips
- These are not crispy potato wedges like sweet potato fries because they are larger. They’re soft on the inside and a little caramelized on the outside.
- If you prefer crispy sweet potatoes, you should cut them into a thinner French fry shape and roast them until they are crispy. This would be great if you want to make them as a snack or appetizer with a dipping sauce.
I hope you love this sweet potato wedges recipe! It’s so easy and so delicious.
Happy roasting,
So let’s take a moment to recognize the importance of side dishes in our lives, shall we?
More Potato Recipes to Try
- Roasted Sweet Potatoes Arugula Salad
- Sweet Potato and Beef Enchiladas
- Roasted Parmesan Potatoes
- Green Bean Potato Salad
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.
PrintRoasted Sweet Potato Wedges
Roasted sweet potato wedges are a great side dish that is quick to make. The potatoes are seasoned with herbs and roasted until they’re tender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dishes
- Method: Roast
- Cuisine: American
Ingredients
- 3 medium-sized sweet potatoes, cut into wedges
- 2 tablespoons olive oil
- 2 teaspoons herbs de Provence
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with foil and lightly spray it with cooking spray.
- Toss the sweet potato wedges in olive oil and herbs. Season the wedges with the salt and pepper and lightly toss again.
- Place the wedges on the baking sheet with one of the non-skin sides down on the sheet. Roast the potatoes for 20-25 minutes. Remove them from the oven and carefully turn each wedge over so the skin side is facing down. Return them to the oven and let them roast for another 10 minutes before serving.
Notes
You can use other dried herbs or seasoning mixes to change up the flavors.
Nutrition
- Calories: 98
- Sugar: 2.7g
- Sodium: 229.7mg
- Fat: 4.7g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 13.6g
- Fiber: 2.2g
- Protein: 1.1g
- Cholesterol: 0mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post and photos updated from the archives. First published in February 2016.
These look amazing! My sister makes a version of these too as sweet potatoes are her favorite. I agree in the fact that side dishes don’t get enough of our attention. I’ll be passing your version on to my sister and placing it on my to make list.
Thanks, Nelida! I hope she like it 🙂
Yes looove side dishes and especially roasted sweet potato wedges. I used to hate sweet potatoes then something clicked and now I looove them! so good!
I never really liked them until I was in my twenties – I always thought you had to serve them with marshmallows like the way we had them for Thanksgiving growing up! 😉 Turns out that’s not a rule! haha
This is actually one of my favorite ways to prepare sweet potatoes. Your texture is crispy on the outside and tender in the middle.
Hi Peter, thanks for stopping by! Mine aren’t really crispy — they get browned on the outside, but they are just tender and soft. I think I would let the baking sheet preheat in the oven with some oil first if I wanted to get a crispy texture — haven’t tried that yet!
Three cheers for side dishes! These sweet potato wedges look amazing! Love the Herbs de Provence! Yum!
Thanks, Sherri!
I almost always have sweet potatoes on hand. This recipe looks great and will compliment so many dishes.
They’re so easy to do – I hope you try it!
Currently my favorite food right now! Love me some sweet potatoes and these wedges sound amazing!
So good, right? Thanks for stopping by, Jessica!
Sweet potato is the best – & roasted is the best cooking technique 🙂 These look fabulous!
Add cinnamon and brown sugar rub after with melted sugar and cinnamon
Where do I find the herbs, or can I do my own.
You can find the herbs with other dried spices in the grocery store. I’ve never had trouble finding them in regular grocery stores.
Somethings are so obvious but still I miss them, take what you have done with these sweet potatoes, for instance! We seldom serve them any other way but whole, which we love. Still, these savory (and sweet) roasted wedges that you have created look utterly delicious – and fun! Thanks for inspiration, we have to try these soon!