The healthy way to enjoy sweet potatoes that’s perfect as a side dish or a snack.
Bored with the same old side dishes? When I want to switch things up in my kitchen, I can always count on sweet potatoes to liven up my meals. I often rely on some form of regular potatoes or rice as a milder side dish when I don’t know what to serve alongside so many different mains. And don’t get me wrong—I still love those options! But sweet potatoes add a little extra oomph to a plate with their vibrant color and earthy yet sweet flavor.
One of the easiest ways I’ve found to make this switch is this sweet potato wedges recipe. The wedge shape lets part of the sweet potato get crispy while maintaining the fantastic soft texture in the middle. Baking them is also incredibly easy and considered a healthier cooking method as it uses minimal oil. It takes 45 minutes for this recipe to be ready, but most of that time is spent with the sweet potatoes baking in the oven—something you can almost forget about when you’re busy cooking whatever you want to serve with them.
On top of being an amazing accompaniment, these wedges are great on their own, too. I like to enjoy them dipped in Spicy Mayo as a snack!
Why aren’t my sweet potato wedges crispy?
I love sweet potato wedges that are tender inside with a crispy, golden edge. But if your wedges aren’t getting crispy at all, the most likely culprit is overcrowding on the baking sheet. When the pieces are too close together or touching, steam gets trapped and prevents the edges from crisping up. The fix is simple: Spread the wedges out in a single layer with space between each piece. If needed, use two baking sheets. Also, be sure to pat the sweet potatoes dry before coating with oil and seasoning—and use just enough oil to lightly coat the wedges, as too much can make them soggy. And don’t forget to flip them halfway through the baking time!
On the other hand, if your wedges turn out too crispy or start to burn, they may have been in the oven a bit too long. Keep an eye on them during the last few minutes of baking and adjust the time as needed.
How do I store leftovers?
Store leftover sweet potato wedges in an airtight container in the fridge for up to 4 days. You can also store leftovers in the freezer, in an airtight container or freezer-safe bag, for up to 3 months. Thaw overnight in the fridge. To reheat your leftovers, bake them in a preheated 350°F oven for 10-15 minutes. This will help maintain their crispiness, since reheating in the microwave will probably leave you with soggy wedges.
Serving suggestions
Serve these sweet potato wedges alongside Baked Hamburgers for a lighter version of a classic meal. If you’re in the mood for something more exciting, try a Cowboy Burger, Falafel Burger, or Caesar Grilled Chicken Burger. Or make them part of a finger-food feast by pairing them with this Oven-Baked Mozzarella Sticks Recipe, these Jalapeño Poppers, these Cauliflower Tater Tots, and these Carrot Chips.
Ingredients
- 3 medium sweet potatoes scrubbed and dried
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt plus more for serving
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Position your oven rack in the center and preheat your oven to 450°F. Line a baking sheet with parchment paper.
- Peel the potatoes if you prefer, but keeping the skin adds extra texture and nutrients. Slice each sweet potato in half lengthwise.
- Then cut each half into 3 or 4 long, even wedges to ensure they cook uniformly.
- Place the wedges in a large bowl. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and black pepper. Toss well to coat each wedge evenly.
- Lay the seasoned wedges in a single layer on the baking sheet. Make sure they do not touch, to allow proper crisping.
- Bake for 15 minutes. Use a spatula to carefully turn the wedges over. Continue baking until they are lightly browned and tender when pierced with a fork, about another 5 to 10 minutes. If you would like them extra crispy, broil them for 5 minutes, keeping a watchful eye so they do not burn.
- Remove the wedges from the oven and sprinkle with a pinch of extra salt before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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