These Roasted Sweet Potato Wedges are crispy oven-roasted sweet potatoes seasoned with salt, garlic, onion and rosemary for the perfect easy side dish recipe. This sweet potato side dish is perfect for an easy weeknight meal and also great for meal prep.
These oven-roasted Sweet Potato Wedges are one of our favorite easy side dish recipes for a quick and healthy dinner or easy meal prep. We love serving this sweet potato recipe as a side with our easy dinner recipes for a quick and filling meal.
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Why You'll Love This Recipe
- One-Pan Recipe
- Ready in 30 Minutes
- Great for Meal Prep
Ingredients & Substitutions
- Sweet Potatoes - This recipe calls for 4 large sweet potatoes cut into wedges. You can double or triple the recipe to make more for meal prep or to serve a large crowd.
- Oil - We like to use avocado oil when roasting the sweet potatoes because avocado oil is good for high heat cooking. You can substitute with olive oil, coconut oil or melted butter.
- Onion - Finely diced sweet onion adds additional flavor to the dish. You can substitute with onion powder.
- Spices - This recipe calls for salt, minced garlic and rosemary to add flavor to the sweet potato wedges.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Potato Peeler - A good potato peeler is essential in any kitchen and works great to peel the skin off of the sweet potatoes.
- Cutting Board - Use a cutting board on your countertop when cutting the potatoes into wedges.
- Knife - A good knife is crucial to easily cutting the potatoes into wedges.
- Bowl - You need a bowl to mix all of the ingredients together in.
- Sheet Pan - You need a sheet pan to roast the potato wedges on.
Instructions
Step 1. Clean and peel the potatoes.
Step 2. Cut each potato in half.
Step 3. Cut the potato halves in half.
Step 4. Cut each potato quarter into wedges.
Step 5. Add the potato wedges into a bowl.
Step 6. Add the oil, salt, garlic and diced onion to the bowl and mix.
Step 7. Add the rosemary to the potatoes and toss to mix.
Step 8. Transfer the wedges to a sheet pan and roast in the oven.
Recipe Serving Suggestions
We love making these roasted sweet potatoes for meal prep to add to healthy meal prep recipes, but they also make a great easy dinner side dish.
If you like this recipe, you will love our other side dish recipes.
Expert Tips & Variations
- Dry the potatoes completely. It is important to dry the potatoes after washing them. Wet potatoes will not crisp up correctly in the oven.
- Slice the potatoes evenly. Slicing the potatoes evenly helps them to bake evenly in the oven to be crispy on all sides.
- Don't use too much oil. It is important to make sure all of the potatoes are coated in oil, but you don't want to use too much oil. Using too much oil makes the potatoes soggy.
- Do not overcrowd the sheet pan. Make sure the potatoes are not touching on the sheet pan. If you don't have enough room for all of the potatoes to fit comfortably on one pan, you may need to use two.
- Flip the potatoes halfway through. This allows the potatoes to cook up and get crispy on both sides.
How to Store the Sweet Potato Wedges
- Refrigerator - up to 4 days in an airtight container
Recipe FAQ
Yes, if you prefer to leave the skin on you can. We recommend cleaning the potatoes very well and drying completely before cutting them.
Potatoes don't crisp up for a few different reasons including using too much oil when roasting and allowing the wedges to touch on the sheet pan. See our "Expert Tips and Variations" section for our 5 best tips for crispy potatoes.
More Side Dish Recipes
Roasted Sweet Potato Wedges
These Roasted Sweet Potato Wedges are crispy oven-roasted sweet potatoes seasoned with salt, garlic, onion and rosemary for the perfect easy side dish recipe. This sweet potato side dish is perfect for an easy weeknight meal and also great for meal prep.
Ingredients
- 4 sweet potatoes
- 2 Tablespoons avocado oil
- 2 Tablespoons rosemary
- ¼ cup finely diced sweet onion
- 1 teaspoon salt
- 1.5 Tablespoons minced garlic
Instructions
- Preheat the oven to 450 degrees and line a sheet pan with parchment paper.
- Clean the potatoes and peel them or leave the skin on.
- Chop the potatoes into wedges by cutting the potatoes in half on the short side. Stand the half up and cut down the middle to cut the potatoes into quarters. From there, cut the quarter on the diagonals to make at least 4 wedges. Repeat with all of the potatoes. Add the potato wedges to a large bowl.
- Add the finely diced onion to the bowl and pour the avocado oil, minced garlic, rosemary and salt over the potato wedges. Use a spoon to mix everything together to coat the potatoes.
- Once the potatoes are coated in oil and spices, arrange the potatoes on a sheet pan in a single layer ensuring they are not touching. To make sure the potatoes are not over crowded on the sheet pan, you may need to use two pans.
- Place the sheet pan(s) in the oven and bake for 30 minutes, flipping the potatoes half way through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 572mgCarbohydrates: 27gFiber: 5gSugar: 8gProtein: 3g
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