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30-Minute Roasted Sweet Potato Wedges

Kathleen R. Coffey
A quick and easy recipe that transforms simple sweet potatoes into flavorful, crispy wedges. Perfect for a healthy snack, side dish, or meal prep addition.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • 1 Rimmed Baking Sheet
  • 1 sharp chef’s knife
  • 1 mixing bowl
  • 1 Air Fryer (optional) with Basket
  • 1 silicone spatula

Ingredients
  

  • 3 medium sweet potatoes scrubbed clean
  • 2 tablespoons olive oil
  • 1 teaspoon Stone House Seasoning or preferred seasoning blend
  • 1/2 teaspoon chili powder

Instructions
 

  • Preparing the Sweet Potatoes: Start by thoroughly washing your sweet potatoes under running water to remove any dirt or debris.
    Use a vegetable brush if needed to ensure they are clean. After washing, pat them dry with a clean kitchen towel or paper towel.
    Place the sweet potatoes on a cutting board and carefully trim off both ends with a sharp chef’s knife.
    This makes handling easier and creates flat surfaces for more stability. Next, slice each sweet potato in half lengthwise.
    Then, take each half and cut it again lengthwise into four evenly sized wedges.
    This cutting technique yields about eight wedges per potato, allowing for consistent cooking and even browning.
  • Seasoning and Coating the Wedges: Transfer all the sweet potato wedges into a large mixing bowl.
    Drizzle the wedges with 2 tablespoons of high-quality olive oil. Olive oil not only adds a subtle richness but also helps the seasonings stick to the wedges while promoting caramelization during roasting.
    Sprinkle 1 teaspoon of Stone House Seasoning over the wedges; this seasoning blend usually contains salt, garlic, onion, and herbs that enhance the natural sweetness of the potatoes.
    Add 1/2 teaspoon of chili powder to introduce a gentle heat and smoky depth of flavor.
    Use your hands or a silicone spatula to toss the wedges thoroughly, making sure each piece is evenly coated with oil and spices.
    This step is crucial for achieving flavorful, crispy wedges.
  • Preheating the Oven: Before placing the wedges in the oven, preheat it to 450º F (232º C). A properly heated oven ensures that the wedges cook evenly and develop a beautiful golden crust.
    Use the convection setting if available, as it improves air circulation and results in crispier edges. While the oven warms, prepare your baking sheet.
  • Arranging the Wedges on the Baking Sheet: Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
    Arrange the sweet potato wedges in a single layer on the baking sheet, making sure they are not crowded or overlapping.
    Overcrowding traps steam and results in soggy wedges instead of crispy ones. The rimmed edges of the baking sheet help contain any drippings during roasting.
  • Roasting the Sweet Potato Wedges: Place the baking sheet in the preheated oven on the middle rack.
    Roast the wedges for approximately 25 minutes, flipping them halfway through the cooking time using a spatula to ensure even browning on all sides.
    The wedges are done when their exteriors are golden brown and crisp, and the interiors are tender enough to pierce easily with a fork.
    Keep an eye on them toward the end of cooking to avoid burning. If you prefer extra crispiness, you can leave them in for a few more minutes, but watch closely.
  • Preparing Air Fryer (Optional Alternative Method): If you prefer to use an air fryer, start by preheating it to 400º F (204º C).
    Lightly spray or brush the air fryer basket with olive oil or use a nonstick cooking spray to prevent sticking.
    Arrange the seasoned sweet potato wedges in a single layer inside the basket. Do not overlap or overcrowd the wedges to ensure maximum airflow and even crisping.
    You may need to cook in batches depending on the size of your air fryer.
  • Air Frying the Wedges: Cook the wedges in the air fryer for 10 minutes. Then, open the basket and carefully turn each wedge using tongs or a spatula to promote even cooking.
    Continue cooking for an additional 10 to 12 minutes or until the wedges achieve your desired level of crispiness.
    The air fryer delivers a wonderfully crunchy texture with less oil, making this method a great choice for a healthier version of the recipe.
  • Serving the Wedges: Once roasted or air-fried, transfer the sweet potato wedges to a serving platter.
    Serve immediately while hot to enjoy their crisp exterior and soft interior.
    These wedges pair beautifully with dips like ketchup, spicy mayo, or guacamole, and can also complement a variety of main dishes ranging from grilled meats to fresh salads.

Notes

  • Choose firm, medium-sized sweet potatoes for even cooking and consistent wedge sizes.
  • Scrubbing the sweet potatoes thoroughly helps remove dirt and any residual pesticides.
  • Toss the wedges well to ensure every piece is evenly coated with oil and spices for maximum flavor.
  • Avoid overcrowding the baking sheet or air fryer basket to maintain crispiness.
  • Use parchment paper or a silicone mat to prevent sticking and simplify cleanup.
  • For extra crispiness, flip the wedges halfway through cooking.
  • Adjust chili powder quantity to suit your spice preference or substitute with smoked paprika for a milder flavor.
  • Leftover wedges can be reheated in the oven or air fryer to retain their crisp texture.