Roasted Sweet Potato Wedges
Today, it’s all about a simple side dish I’ve made so many times I’ve lost count. These roasted sweet potatoes are so easy: toss the wedges in seasoning and roast them until tender. They’re so simple and one of my favorite side dishes because they’re easy enough for weeknight dinners, but also a great side dish for holiday meals.
Ingredients
- Sweet potatoes: I like to slice the potatoes into wedges.
- Herbs de Provence: This is a herb and spice mix made with thyme, basil, rosemary, tarragon, oregano, and a few other dried herbs. Any seasoning mix or dried herbs will work depending on the flavors you like. Italian seasoning, taco seasoning, garlic powder, and onion powder are all good choices. So, use what you have on hand.
- Olive oil
- Kosher salt and black pepper
How to Make Them
☑️ Prepare the 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.
☑️ Roast
Place the wedges 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 or until 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.
Recipe Tips
- These are not crispy potato wedges like sweet potato fries. They’re soft on the inside and a little caramelized on the outside.
- If you prefer crispy sweet potatoes, cut them into thinner French fries and roast them until they are crispy. This method works well for making them as a snack or appetizer with a dipping sauce.
More Easy Side Dishes
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.
- 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.
More Recipes with Potatoes
- Roasted Sweet Potatoes Arugula Salad
- Sweet Potato and Beef Enchiladas
- Roasted Parmesan Potatoes
- Green Bean Potato Salad
I hope you love this sweet potato wedges recipe! It’s so easy and so delicious.
Happy roasting,
The photos in this post were updated from the archives. The post was 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!
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!