Baked Sweet Potato Wedges are crispy, delicious, and flavorful. They are well-seasoned with an assortment of spices that makes them salty, savory, and sweet, with a hint of heat. Serve these sweet potatoes as an appetizer with homemade honey mustard sauce or as a side dish for any occasion.
Plus, it’s so easy to make roasted sweet potato wedges at home, even for beginners. You will need just 10 minutes of prep time before they are ready to pop into the oven or air fryer. I suggest you double up when feeding a crowd because these disappear so fast. They’re kid-friendly and adults love them too.
Why You'll Love these Baked Sweet Potato Wedges
- Quick and easy to make. This recipe is easy to make with just a few simple steps. Just chop the sweet potatoes, season, and bake. It takes about 5-10 minutes of prep time before they are ready to pop into the oven for about 20 minutes. Plus, you can cook them even faster in the air fryer!
- Delicious and flavorful. These baked sweet potato wedges have the best texture — crispy on the outside and soft and tender inside. Plus, they are delicious and well seasoning with a variety of spices which gives them the best flavor. But you can totally customize the flavor by switching up the seasoning. Simplify it, spice it up, or make it cheesy. See all our recipe variations below.
- A vegetarian side dish. Baked sweet potato wedges are perfect when you are craving a vegetarian side dish that isn’t steamed veggies. They are vegan and gluten-free too to satisfy all dietary needs.
- Homemade honey mustard dipping sauce. Everyone loves a good dipping sauce. You can serve these with a store-bought honey mustard or any other dip, but I love making my own. You can use any type of mustard you have available in your fridge, mix in lots of good honey and you’ve got a seriously delicious, tangy accompaniment for these wedges.
Ingredient Notes
To make these easy Baked Sweet Potato Wedges, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - look for sweet potatoes that are firm and free of blemishes or soft spots. You can use any variety of sweet potatoes, but some popular ones are the orange-fleshed ones or the purple-skinned ones.
- vegetable oil - avocado oil or olive oil are suitable replacements for vegetable oil in this recipe.
- seasoning – we use a blend of seasoning including salt, cumin, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne powder. You can also use this recipe as a base and experiment with different seasonings.
- cilantro - if you don’t like cilantro, try a different soft herb like parsley, rosemary, basil, or dill.
You will also need measuring cups and spoons, mixing bowls, and half sheet baking pan.
How to Make the Best Baked Sweet Potato Wedges
- Prep sweet potatoes. Slice the sweet potatoes in half lengthwise. Cut each half into 3 equal wedges, for a total of 6 wedges per potato.
- Season. Place potatoes in a large mixing bowl. Add oil, salt, cumin, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne powder. Toss to combine.
- Bake. Line a large half sheet baking pan with parchment paper. Place up the wedges in a single layer on the baking sheet. Bake in a 425 F preheated oven for 20-25 minutes, or until the largest wedges are tender.
- Make dipping sauce. Meanwhile, make the honey mustard dipping sauce by mixing together dijon mustard and honey in a small mixing bowl.
- Serve. Top the baked sweet potato wedges with chopped cilantro and serve with honey mustard dipping sauce.
Air Fryer Sweet Potato Wedges
You can also cook crispy sweet potato wedges even more quickly in the air fryer. Place the seasoned sweet potato in the air fryer basket in a single layer (you may have to cook in batches). Air fry at 375F for 15-18 minutes, until golden brown and tender. Flip the wedges halfway through cooking.
Recipe Variations
- Make it cheesy. Sprinkle grated Parmesan cheese or Asiago cheese over your sweet potato wedges before baking for a cheesy and savory flavor.
- Spice it up. Add some heat to your sweet potato wedges by adding extra cayenne pepper before baking. Serve with a side of cool sour cream or Greek yogurt for balance.
- Simplify it. You can simplify these baked sweet potatoes by seasoning them simply with olive oil, garlic, fresh rosemary, and salt. It’s fragrant and savory.
- Curry style. Give it an Indian twist by adding some curry powder to your seasoning blend. Serve with a side of cooling cucumber raita or yogurt dip like Tzatziki Sauce.
- Add bacon. Add some smokiness to your sweet potato wedges by baking them with crumbled bacon, a drizzle of maple syrup, and a pinch of salt. So good!
How to Serve
We love serving these Baked Sweet Potato Wedges on their own with our homemade honey mustard dipping sauce. Alternatively, pair them with any dipping sauce that you like such as ketchup, mustard, Tzatziki Sauce, Tahini Sauce, or Ranch Dip.
They also pair well on the side of many entrees. Try it with our favorites:
- Thai Turkey Burgers
- Salmon Bites
- Chicken Nuggets
- Ribeye Steak
- Italian Chicken Skewers
- Classic Hamburgers
Recipe Tips and Tricks
- Cut the sweet potatoes evenly. To ensure that your sweet potato wedges cook evenly, it's important to cut them into similar sizes. Try to cut them into even wedges that are roughly the same thickness.
- Line the baking sheet. To prevent the sweet potato wedges from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Use an oven thermometer. Not all ovens operate at the temperature shown on the display. Make sure your oven isn’t sabotaging your crispy baked potato wedges by double checking the actual temperature with an oven thermometer and adjust if necessary.
- Serve immediately. Sweet potato wedges are best served immediately, while they are still hot and crispy. Serve them as a snack or side dish with your favorite dipping sauce.
Storing and Freezing Instructions
How to Store
Once the sweet potato wedges cool to room temperature, transfer them to an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in the oven at 375℉ for 10-15 minutes or in a 375F air fryer for 5-10 minutes until heated through and crisped up.
How to Freeze
Place the sweet potato wedges in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat them in the oven or air fryer straight from frozen to maintain the texture — adding a few extra minutes to the reheating time.
More Sweet Potato Recipes
- Herb Roasted Sweet Potatoes
- Thai Sweet Potato Yellow Curry
- Sweet Potato Croquettes
- Sweet Potato Soup
- Mashed Sweet Potatoes
- Sweet Potato Casserole with Pecans
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Baked Sweet Potato Wedges
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Baked Sweet Potato Wedges are crispy, delicious, and flavorful. They are well-seasoned with an assortment of spices that makes them salty, savory, and sweet, with a hint of heat. Serve these sweet potatoes as an appetizer with homemade honey mustard sauce or as a side dish for any occasion.
Ingredients
- 3 large sweet potatoes, peeled
- 2 tablespoons vegetable oil (or avocado oil)
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cinnamon
- large pinch of cayenne powder
- ¼ cup cilantro, chopped
For the honey mustard dipping sauce (optional):
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
Instructions
- Preheat oven to 425 F. Line a large half sheet baking pan with parchment paper.
- Slice the sweet potatoes in half lengthwise. Cut each half into 3 equal wedges, for a total of 6 wedges per potato.
-
Place potatoes in a large mixing bowl. Add oil, salt, cumin, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne powder. Toss to combine.
-
Line up the wedges in a single layer on the lined baking sheet. Bake for 20-25 minutes, or until the largest wedges are tender.
-
Meanwhile, make the honey mustard dipping sauce by mixing together dijon mustard and honey in a small mixing bowl.
-
Top the baked sweet potato wedges with chopped cilantro and serve with honey mustard dipping sauce.
Notes
Air fryer instructions: You can also cook crispy sweet potato wedges even more quickly in the air fryer. Place the seasoned sweet potato in the air fryer basket in a single layer (you may have to cook in batches). Air fry at 375F for 15-18 minutes, until golden brown and tender. Flip the wedges halfway through cooking.
How to store: Once the sweet potato wedges cool to room temperature, transfer them to an airtight container and refrigerate for up to 4 days.
How to reheat: Reheat in the oven at 375℉ for 10-15 minutes or in a 375F air fryer for 5-10 minutes until heated through and crisped up.
How to freeze: Place the sweet potato wedges in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat them in the oven or air fryer straight from frozen to maintain the texture — adding a few extra minutes to the reheating time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Bake
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Andreia says
Heather says
I've made.these several times, and they always turn out great. I've never made the sauce though. I serve mine with a basic aioli.
Carol says
I made this today. I always make my sweet potatoes in the airfryer but since I was having company, I wanted to make more than my usual batch. I found this recipe and cut the potatoes differently and made this sauce that I questioned... I loved this so much and my guests kept going back for more until they were gone! (I will make some more for myself in a couple of days!) I loved the way they cooked at this size and that dijon honey dip was everything. I just wanted to thank you both for sharing!
Tori Hammond says
SO, so good! Especially with ranch dressing!
Mary says
Quick, easy AND so tasty!! It’s the mix of seasonings that earned the four star rating-amazing. I wasn’t a big fan of the mustard honey dipping sauce-I didn’t feel it added to the flavor profile. I ended making a ketchup/honey mixture. Thanks for sharing the recipe-delish.