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+ servings

Roasted Sweet Potato Wedges

You only need a couple of ingredients to make these easy roasted sweet potato wedges! They are crispy on the outside, tender on the inside, and SO delicious!

Recipe from Two Peas & Their Pod

5 from 2 votes


  • 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper


  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
  • Wash and dry the sweet potatoes. I leave the skins on, but you can peel the potatoes.
  • With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.
  • Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.
  • In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.
  • Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.
  • Bake for 20 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 5 to 10 minutes, or until wedges are lightly browned and tender.
  • Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.
  • Remove from the oven and sprinkle with additional salt, to taste. Serve warm.


Calories: 141kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 353mg, Potassium: 393mg, Fiber: 4g, Sugar: 5g, Vitamin A: 16155IU, Vitamin C: 3mg, Calcium: 36mg, Iron: 1mg