Oven Roasted Sweet Potatoes Wedges

Oven roasted sweet potato wedges have been a regular on my dinner table for years.

I started making them during college when I didn’t have much in the fridge, and they’ve stuck around ever since.

They look simple, but once they hit the oven, they turn into something golden, crisp, and full of flavor that’s hard to stop eating.

My family asks for them every week, especially when they want something warm, savory, and filling without going overboard.

These wedges cook up with perfectly browned edges and a soft, rich center.

A sprinkle of herbs and a bit of spice brings out their natural sweetness without making them feel sugary or heavy.

They’re great on their own, but I usually serve them with a quick dip or alongside grilled chicken or rice bowls. Leftovers are rare—these go fast.

If you’re roasting sweet potatoes, this is exactly how you want them to turn out. I’ve made this recipe more times than I can count, and it never disappoints.

Table of Contents

Oven Roasted Sweet Potato Wedges Recipe

Ingredients

3 medium sweet potatoes (firm, bright orange, unpeeled)
2½ tablespoons olive oil
¾ teaspoon sea salt (fine)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
Optional: 1½ teaspoons cornstarch (for extra crispness)

Instructions

Preheat your oven to 220°C (425°F). Position a rack in the middle of the oven and line a large baking tray with parchment paper. Avoid foil as it can encourage sticking.
Wash the sweet potatoes thoroughly, scrubbing off any dirt. Pat them completely dry with a kitchen towel—moisture prevents crisping.
Slice each sweet potato lengthwise into wedges. Aim for about 6–8 wedges per potato, ensuring uniform thickness so they cook evenly.
In a large mixing bowl, add the wedges and drizzle with olive oil. Toss until each piece is coated.
Sprinkle in the salt, pepper, garlic powder, smoked paprika, and cornstarch if using. Toss again thoroughly so the seasoning is evenly distributed.
Arrange the wedges in a single layer on the prepared tray. Make sure none of them are overlapping—use a second tray if needed.
Roast in the oven for 25 minutes, then flip each wedge using tongs. Return to the oven and roast for another 15–18 minutes until golden brown, crisp on the edges, and fork-tender.
Remove from the oven and immediately sprinkle with chopped parsley while hot.
Let them rest for 3 minutes before serving to help the crust set. Serve warm with your favorite dip or yogurt sauce.

How Do I Cut Sweet Potatoes Into Wedges Evenly?

Getting even wedges helps them roast at the same speed and texture.

Use a sharp, heavy knife: Sweet potatoes are firm, so a strong knife makes slicing safer and easier.
Cut lengthwise: First, slice the potato in half from top to bottom. Then place the flat side down and cut each half into 3 or 4 wedges.
Keep sizes similar: Make sure each wedge is about the same thickness, around ¾ to 1 inch thick.
Don’t peel them: The skin helps the wedges hold their shape and adds crispness when roasted.

Keeping the wedges uniform means you won’t have some pieces burnt and others still undercooked.

Why Aren’t My Sweet Potato Wedges Crispy?

A lot of people ask this after roasting, and the answer often lies in technique.

Too much moisture: Make sure you dry the sweet potatoes completely after washing. Damp wedges won’t crisp up.
Overcrowding the pan: If the wedges are too close or stacked, they’ll steam instead of roast. Always use a large tray and spread them out in a single layer.
Not flipping halfway: Turning the wedges after 20–25 minutes helps them brown on both sides.
Oven not hot enough: Set the oven at 220°C (425°F). A lower temperature won’t give the crisp edge you’re looking for.
No cornstarch used: Tossing with a little cornstarch before baking can help improve texture and crunch.

Can I Make These Sweet Potato Wedges Ahead Of Time?

Yes, you can prep them early to save time later, but there are a few tips to follow.

You can slice the wedges a few hours in advance. Store them in a bowl of cold water in the fridge to keep them from drying out or browning.
Before roasting, drain and dry them really well using a clean towel. Never bake them wet or you’ll end up with soft, soggy wedges.
The seasoning and oil should be added right before baking, not before storing.

What Are The Best Dips To Serve With Roasted Sweet Potato Wedges?

Sweet potato wedges pair well with a lot of different sauces. Here are some tasty options that match their natural flavor.

Garlic yogurt dip: Thick yogurt mixed with grated garlic, salt, lemon juice, and a little olive oil.
Spicy mayo: Mayonnaise with a dash of hot sauce or chili flakes.
Honey mustard: A mix of Dijon mustard, honey, and a little vinegar.
Tahini sauce: A sesame-based sauce blended with lemon juice, garlic, and a splash of water.

Choose a dip that adds either creaminess, tanginess, or spice to balance the wedges.

How Do I Store Leftover Sweet Potato Wedges?

Storing leftovers the right way helps keep their flavor and texture.

Let them cool fully: Never store them warm or they’ll become soggy from trapped steam.
Use an airtight container: This prevents moisture from softening them too much.
Store in the fridge: Keep them in the refrigerator for up to 3 days.
Don’t freeze after roasting: Sweet potatoes tend to get mushy after freezing and thawing once cooked.

While they’re best eaten fresh, proper storage lets you enjoy them later without losing their taste.

How Can I Reheat Sweet Potato Wedges Without Making Them Mushy?

Reheating properly makes a big difference in keeping their crispy edges.

Use an oven or toaster oven: Place the wedges on a baking tray and heat at 200°C (400°F) for 8–10 minutes.
Don’t use the microwave: It will make them soft and chewy instead of crisp.
Air fryer works well too: Heat at 180°C for about 4–6 minutes until warmed through and crisp.

Avoid stacking them during reheating so each wedge gets even heat and stays crisp.

Can I Add Other Seasonings To Sweet Potato Wedges?

Yes, once you get the basic roasting technique down, you can play around with flavors.

Cumin and chili powder: For a smoky, slightly spicy flavor.
Cinnamon and cayenne: A mix of sweet and heat.
Lemon zest and rosemary: Adds brightness and a fresh kick.
Parmesan and dried oregano: A savory Italian-inspired twist.

Feel free to adjust the seasoning mix based on your taste and what you’re serving the wedges with.

Are Roasted Sweet Potato Wedges Healthy?

They’re a great option for a snack or side dish with good nutrition benefits.

Sweet potatoes are packed with fiber, vitamins like A and C, and natural antioxidants. Roasting them with olive oil and herbs keeps them light while still satisfying.

Unlike deep-fried snacks, these wedges don’t soak up much oil, so they’re lower in fat and calories but still full of flavor and texture.