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Sweet potato wedges on a round plate viewed from above
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Sweet Potato Wedges Recipe

Skin-on sweet potato wedges roasted with olive oil and smoky paprika until tender inside and browned at the edges.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 258
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds orange sweet potatoes 907 g, scrubbed, skin on
  • 2 tablespoons olive oil 27 g
  • 1 teaspoon smoked paprika 2.3 g
  • 1/2 teaspoon garlic powder 1.55 g
  • 1/2 teaspoon fine salt 3 g
  • 1/4 teaspoon black pepper 0.6 g

Equipment

  • 1 Large rimmed baking sheet Use two if needed to avoid crowding
  • 1 Large mixing bowl
  • 1 Chef knife and cutting board

Method
 

  1. Heat the oven to 425°F. Scrub and dry the sweet potatoes. Trim damaged spots and cut lengthwise into wedges about 3/4 inch thick at the widest part.
  2. Toss the wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until lightly coated.
  3. Arrange on a large rimmed baking sheet in one layer, with one flat side down and gaps between pieces. Use a second pan if crowded.
  4. Roast for 20 minutes, turn the wedges, and roast for another 10–15 minutes until browned at the edges and easily pierced with a fork. Rotate pans if using two. Serve warm.

Video

Notes

Refrigerate within 2 hours, or 1 hour if above 90°F. Use refrigerated leftovers within 3–4 days and reheat to 165°F. The wedges soften in storage.
Video credit: Clean & Delicious, MY NEW FAVORITE SWEET POTATO RECIPE | better than fries! The video uses curry, cumin, avocado oil, and a dip; this version uses olive oil, paprika, and garlic powder without a dip.
Nutrition is an estimate per quarter of the recipe, including all oil and seasoning. Optional sauces are excluded.