This sweet potato wedges recipe is quick, easy and yields the most downright delicious side dish EVER! Just like my homemade wedges recipe, they’re perfect for almost any occasion. Whether it’s a weeknight meal, a birthday party or a dinner party side, this sweet potato wedges recipe is one you want in your armoury! Naturally vegan, dairy, gluten and nut free – it’s also one that everyone can enjoy!
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Sweet potatoes are amazing aren’t they?! Just like a regular potato – you can roast them, bake them, fry them and pretty much enjoy them any way you want! They also cook a little quicker than regular potatoes so work great if you’re in a hurry.
Sweet potatoes work great in SO many dishes! Sweet potato curry is one of my favourites but they’re versatile enough that you can even use them in a breakfast hash. There’s always baked sweet potato too, who doesn’t love a good baked potato?! Sweet potato soup, fries, roasties, mash, salad, frittata – the possibilities are honestly endless. All hail the sweet potato!
You can simply serve them as a side dish with a main meal or you could make them the star of the show! Turn them into a ‘loaded fries’ bowl by topping them with red onion, grated cheese (use vegan/dairy free cheese for dietary option) and warm through to make everything melted, gooey and delicious. YUM! You can always just put them in a big serving bowl and allow people to help themselves (great for parties!), but my personal favourite is to dip them in sweet chilli sauce. They work SO well together!
Never made sweet potato wedges before? Fear not! Here are a few helpful tips to help you get it right first time 😀
Here is what you will need to serve 2-3 as a side.
(For a printer friendly version, see the recipe card at the end of this post)
First, preheat your oven to 200°C/Fan 190°C.
Next, let’s prep those sweet potatoes! (2 x Medium | approx 600g) Peel them and cut into evenly sized wedges. Do your best to keep them a similar size as this will help them to cook at an even pace – instead of some getting burnt and some being underdone!
Now we need to get rid of some of that starch by giving them a good rinse under running water…
Give them a good swirl under the water, then pat them dry with kitchen roll and place into a large bowl.
Time for some flavour! Drizzle over the olive oil (2 tbsp), garlic powder (1 tsp) and salt (1/2 tsp) then mix really well with your hands. Go on – get in there and get your hands dirty! Make sure everything is nicely coated.
Now spread those gorgeous sweet potato wedges out evenly on a large baking tray. Make sure you keep them to one layer and allow a little room between each one. This helps them to bake properly as opposed to steam – which would give you sad soggy wedges as opposed to crunchy delicious wedges!
Bake for 20 minutes in the preheated oven then turn them all over. You’ll notice that the top hadn’t browned so much but the bottom has! This is why it’s important to flip them over during cooking. Pop them back into the oven for another 10 minutes until they’re golden all over.
And there you have it! You can serve them straight onto plates as a side, place them all in a sharing bowl and scatter some freshly chopped parsley on top, or even place into a dish, top with cheese and onion then bake until gooey and delicious! The choice is yours my lovely.
Got a taste and want more? You should check out these awesome sweet potato recipes too!
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Scatter with freshly chopped parsley to make this side dish fancy!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Julia’s Simply Southern Meal Plan Monday #189
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!
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