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Side Dishes

Roasted Sweet Potato Wedges

TIME

50 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

240 kcal

CARBS

42 g

PROTEIN

3.5 g

FAT

7 g

Z Roasted Sweet Potato Wedges

About this recipe

Sweet potatoes originated in the tropical Americas and have been cultivated for thousands of years. This modern oven-roasted preparation highlights their natural sweetness with olive oil, paprika, garlic, and oregano, creating tender wedges with lightly browned edges.

WHY YOU’LL LOVE IT

Naturally sweet centers contrast with savory garlic and paprika. Roasting creates lightly browned edges without deep-frying. Simple pantry seasonings make this an easy side for many meals.

Ingredients

Makes: 4 servings. Divide the finished wedges into four equal portions; each portion uses 200 g raw sweet potato before roasting.

  • About 4 medium orange-fleshed sweet potatoes (800 g total after trimming), skin on
  • 2 tbsp olive oil (30 ml / approximately 27 g)
  • 2 tsp sweet paprika (4 g)
  • 1 tsp garlic powder (3 g), not garlic salt
  • 1 tsp dried oregano (1 g)
  • ½ tsp fine salt (3 g)
  • ¼ tsp freshly ground black pepper (0.5 g)

Nutrition note: Estimates include the skin, all the oil, and the seasonings. No dipping sauce or additional garnish is included.

Preparation

Time: Allow approximately 50 minutes total: 10 minutes of preparation, 30–35 minutes of roasting, and 5 minutes before serving. Active time is approximately 15 minutes, including turning the wedges.

  1. Preheat the oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper rated for this temperature.
  2. Scrub the sweet potatoes thoroughly under running water and dry well. Trim the ends and any damaged areas, keeping the skin on. Weigh 800 g after trimming.
  3. Cut each sweet potato in half lengthwise, then cut each half lengthwise into wedges. Aim for a thickness of approximately ¾ inch (2 cm) at the widest part. Cut especially long sweet potatoes crosswise first to make manageable pieces.
  4. Place the wedges in a large bowl. Add the olive oil, paprika, garlic powder, oregano, salt, and pepper. Toss thoroughly until the wedges are evenly coated, scraping the seasoned oil from the bowl onto them.
  5. Divide between the baking sheets and arrange in a single layer with one cut side facing down. Leave space between the wedges; do not pile them together.
  6. Roast for 15 minutes. Turn each wedge onto its other cut side, rotate the sheets, and swap their upper and lower positions in the oven.
  7. Roast for another 15–20 minutes, until the edges are lightly browned and a fork slides easily into the thickest pieces. Remove smaller wedges earlier if they are ready before the larger ones.
  8. Let stand uncovered for 5 minutes. Divide into four equal portions and serve warm.

Tips

  • Choose orange-fleshed sweet potatoes of similar size. White and purple varieties can have different textures and cooking times.
  • Dry the skins thoroughly after washing so excess water does not dilute the oil coating.
  • Keep the wedges similar in thickness. Use tenderness and browning to judge doneness rather than relying only on the timer.
  • Leave space between pieces to encourage browning. Crowded wedges steam and remain softer on the surface.
  • Expect tender centers and lightly browned edges rather than the crispness of deep-fried potatoes.
  • Serve uncovered soon after roasting; covering the wedges traps steam and softens their edges.

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