Pin Golden baked sweet potato wedges are that reliable staple I turn to when I want something both healthy and crave-worthy. Their crispy edges and pillowy centers make them a family favorite that never seems to last long on the table. The simplicity of this recipe belies its deep comforting flavors—delicious as a side for burgers part of a lunch bowl or even as a stand-alone snack.
My kids love dipping them in ketchup or homemade yogurt sauce and they never believe how easy they are to make. I first started baking sweet potatoes this way when trying to fit more veggies into our meals and now it is a default side for busy weeks.
Ingredients
- sweet potatoes: two large unpeeled for vibrant color and added nutrients choose ones that feel firm and have smooth skin
- olive oil: two tablespoons for roasting and bringing out natural sweetness always use fresh high quality oil for best taste
- smoked paprika: one teaspoon for a gentle smoky depth look for the Spanish variety if possible
- garlic powder: half teaspoon adds savory punch try to use pure garlic powder without additives
- ground cumin: half teaspoon for subtle warmth and earthiness
- sea salt: half teaspoon to enhance flavors use flaked or fine sea salt for even seasoning
- black pepper: quarter teaspoon for mild heat always grind fresh if you can
- cayenne pepper: just a pinch if you want a slight kick use sparingly and skip for the kids
Instructions
- Preheat the Oven:
- Set the oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius. Line a baking sheet with parchment paper for easy cleanup. Position the oven rack in the upper third for better browning.
- Cut the Sweet Potatoes:
- With a sharp knife slice each sweet potato in half lengthwise. Cut each half into thick wedges—aim for about half an inch width so they roast evenly and get crispy.
- Toss with Oil and Spices:
- In a large mixing bowl combine the sweet potato wedges with olive oil smoked paprika garlic powder cumin salt black pepper and cayenne if using. Toss them thoroughly so every surface is coated. This step ensures each wedge is flavorful and browns beautifully.
- Arrange on the Baking Sheet:
- Spread the wedges across the lined baking sheet in a single layer. Make sure the wedges do not touch and set them cut side down. This direct contact with the pan helps maximize crispness.
- Bake and Flip:
- Place the tray in the oven and bake for fifteen minutes. Remove the sheet and flip each wedge to reveal the caramelized side. Return to the oven and bake for another fifteen minutes or until the edges are golden and the wedges are tender inside.
- Serve:
- Enjoy immediately while hot. You can serve with a dipping sauce such as aioli yogurt dip or ketchup. Optionally sprinkle with fresh herbs like thyme or rosemary after baking for extra fragrance.
Pin Sweet potatoes are always the star of this dish—I love their natural sweetness and caramelization after roasting. I still remember my youngest’s delight the first time she picked up a wedge and declared it better than fries which is quite the praise in our house.
Storage Tips
Once cooled keep leftovers in an airtight container in the fridge for up to three days. To reheat place in a single layer on a baking sheet and warm at three hundred seventy five degrees until crisp again. Avoid the microwave since this softens the wedges and makes them less appealing.
Ingredient Substitutions
If you run out of smoked paprika try regular paprika or chili powder for a different kind of flavor. You can substitute avocado oil if you prefer a milder taste. Adding chopped fresh herbs like parsley or cilantro after baking is a great trick for brightness.
Serving Suggestions
Pair these wedges with grilled vegetables or a hearty veggie burger for a balanced meal. They also go well alongside roasted chicken or as an addition to salads and grain bowls. For dipping ideas offer up spicy ketchup or a tangy plant based yogurt sauce.
Cultural Context
Baked sweet potatoes are a classic in American comfort food appearing at gatherings from family barbecues to holiday tables. Their popularity is growing in vegan and health conscious kitchens for good reason—they are as delicious as they are versatile.
Seasonal Adaptations
in autumn swap smoked paprika for a touch of cinnamon and nutmeg for a cozier flavor try sprinkling with fresh rosemary or sage right after baking for a boost of aroma in summer wedge shapes roast well on the grill using a grill basket for smokier results
Success Stories
Friends who try these wedges often mention that even their pickiest eaters come back for seconds. I have taken these to picnics and potlucks and always come home with an empty container which is my personal test of a winning recipe.
Freezer Meal Conversion
Bake the wedges just until barely golden and firm. Let them cool then freeze in a single layer. To reheat place frozen wedges directly in a hot oven until crisp and piping hot. This works perfectly for meal prep or quick snacks.
Pin Serve these wedges hot and fresh and watch them disappear at any meal. Their golden edges and tender centers make them a reliable side or snack any time of year.