Wash the sweet potato thoroughly under running water, making sure to remove any dirt. Trim off the ends.
Cut it in half crosswise. Place each half onto a chopping board (the wide side down) and cut it into quarters. That way the potato stands on the chopping board without moving which makes it easier to cut them through. Place the quarters (thick wedges) onto a chopping board skin side down, cut each in half again and you are done!
Transfer the wedges into a large mixing bowl. Add the rest of the ingredients and toss the wedges well making sure every single one is covered with the seasoning.
Transfer them onto a baking tray lined with baking parchment and spread them around.
Bake them in a preheated oven at 400°F/200°C for 20 minutes or until they are cooked through.
Serve as a side or with a dip of your choice.
I used 1 large sweet potato but if your local store sells smaller ones, go ahead and use those. Just make sure they weigh around 1.3 pounds (600 grams) in total.
Cutting small sweet potatoes into wedges: Trim off the ends. Cut them in half lengthwise. Now cut each half into half and again in half.
This recipe is also suitable for vegans.
More tips and detailed notes as well as photos can be found in the post above the recipe card.
Course: Side Dish
Keyword: Oven Roasted Wedges, Sweet Potato Wedges
Oven Roasted Sweet Potato Wedges
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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