Roasted Sweet Potato Wedges Recipe
Roasted sweet potato wedges are perfectly spiced and salty and have that hint of sweetness that will leave you wanting more. They are a tasty side dish or an appetizer with all your favorite dipping sauces.
Servings 4
Ingredients
- 2 whole sweet potato medium
- 2 tablespoon olive oil
- 1 tablespoon rosemary dried
- 1 teaspoon kosher salt extra if you sprinkle after cooking
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the Oven. Preheat the oven at 400℉ with the oven rack in the center.
- Cut the Sweet Potatoes. Cut the potato lengthwise first, place flat side on the cutting board and cut lengthwise again. Now cut the quarter in half lengthwise. To make smaller pieces you can cut in half first for short pieces.
- Coat the potatoes. Put the sweet potatoes in bowl and add all ingredients to the bowl and mix up well so all potatoes are coated.
- Ready to Roast. On a cooking sheet add all potatoes and make sure the potatoes are not crowded on the sheet. if there are you will need to use a second sheet.
Sweet Potato Wedges in Oven
- Bake. Bake the potatoes for 15 minutes on one side of the wedge. Take out of the oven and flip the potatoes to the other side and back for another 15 minutes.
Air Fry Sweet Potato Wedges
- Ready to Air Fry. Set on the air fryer grate and similar to baking, make sure they are spaced and not crowded.
- Air Fry. Air fry the sweet potato wedges for 14 minutes at 400℉.Flip the potatoes after 8 minutes and cook for another 6 minutes.
- Ready to Eat. Take out of the oven and sprinkle with some kosher salt if desired. Serve warm with your favorite dipping sauces.
Notes
Substitute rosemary for different spices.
1 tablespoon for Tarragon leaves for distinctive licorice-type flavor.
1 tablespoon of Thyme leaves for a savory earthy flavor.
1 teaspoon of granulated garlic with 1/2 teaspoon of red pepper flakes for a sharp spicy taste.
Store. Store in an air-tight glass container, and I link it with paper towel. This captures some moisture when in the refrigerator. This will last for up to 3 days. Reheat. To reheat your sweet potato wedges, place them on a cooking sheet and warm them at 325 degrees in the oven. Keep them spaced apart on the cooking sheet. Freeze. My recommendation is to eat when they are prepared. I have tried several ways to freeze, and they are less than optimal, so I don’t recommend it. Trust me…there will be no leftovers, they are that good!
1 tablespoon of Thyme leaves for a savory earthy flavor.
1 teaspoon of granulated garlic with 1/2 teaspoon of red pepper flakes for a sharp spicy taste.
Store. Store in an air-tight glass container, and I link it with paper towel. This captures some moisture when in the refrigerator. This will last for up to 3 days. Reheat. To reheat your sweet potato wedges, place them on a cooking sheet and warm them at 325 degrees in the oven. Keep them spaced apart on the cooking sheet. Freeze. My recommendation is to eat when they are prepared. I have tried several ways to freeze, and they are less than optimal, so I don’t recommend it. Trust me…there will be no leftovers, they are that good!
Nutrition
Serving: 4g