“This works well as an appetizer or as a side dish in place of French fries. Don’t skip the Smoked Aioli when serving these!” – April Ferre
Roasted Sweet Potato Wedges
Ingredients
- 3 Medium Sweet Potatoes See Note
- 2 Tablespoons Olive Oil
- 3/4 Teaspoon Kosher Salt
- 3/4 Teaspoon Garlic Powder
- 3/4 Teaspoon Smoked Paprika
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Black Pepper
Instructions
- Preheat oven to 450 degrees. Line 1 or 2 large baking sheets with foil.
- Wash and dry sweet potatoes. There is no need to peel the potatoes unless you want to.
- Cut each sweet potato into eighths. Try to cut similar sized wedges so that they cook evenly.
- In a large bowl or baking dish, toss sweet potato wedges with olive oil.
- In a small bowl, combine spices and mix well. Sprinkle the spice mixture over potatoes and toss until evenly coated.
- Place wedges on baking sheets in a single layer, making sure that they do not touch. This will help them to roast and not steam.
- Bake for 15 to 20 minutes and then turn each of the wedges. Bake another 5 to 10 minutes more until lightly browned and tender.
- Set the oven to broil and prop the wedges up so that the skin side is down.
- Broil sweet potatoes for 2 to 3 minutes until crispy. Watch carefully and do not allow them to burn.
- Remove from oven and sprinkle with additional salt to taste, if needed. Serve warm with Smoked Aioli.
Notes
Choose sweet potatoes that are the same size and have an even shape all around so that you can cut them into even wedges. This recipe works well with white, orange and red sweet potatoes. Mixing and matching makes for a pretty plate.
2026 Adapted Recipe – April Ferre – Adapted from Two Peas and their Pod