Sweet Potato Wedges

These sweet potato wedges are an easy, healthy side dish made with lightly spiced sweet potatoes that are roasted until tender and golden.

Sweet potato wedges piled on a white serving platter.

Talk about finger food! These sweet potato wedges look incredible stacked high on a platter. They’re soft and sweet, as much candy for the mouth as they are for the eyes. Chili powder makes this deliciously easy, but experiment with other seasonings such as paprika, cinnamon, cumin, chopped fresh rosemary, or fresh thyme leaves. For dunking, ketchup always works, or try a squeeze of fresh lime juice for a British chips-and-vinegar effect.–Allison Fishman

LC Voluptuous, Curvy, and Substantial Note

While these you’d-never-guess-they’re-good-for-you fries of sorts will help you on your quest to be skinnier, these aren’t your skinny French frites. They’re chunky-wunky, thick-cut steakhouse-style potato wedges. As such, they’re curvy. Voluptuous. Substantial. Purposeful. While we like us a crisp skinny stick of potato now and then, what we really crave is something full of character.

Sweet Potato Wedges

  • Quick Glance
  • (1)
  • 10 M
  • 35 M
  • Serves 6
5/5 - 1 reviews
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Ingredients


Directions

Preheat the oven to 425°F (218°C).

On a cutting board, cut each sweet potato in half lengthwise, then place it flat side down. Cut each potato half into 1-inch-wide (25-mm) wedges.



In a small bowl, combine the oil, chili powder, and 1 teaspoon of the salt. Place the potatoes on a roasting pan and brush them with the oil mixture, turning to coat all sides. Turn the potatoes flesh side down.

Bake the potatoes until softened, 20 to 25 minutes. If you want your sweet potato wedges sorta soft, turn them once. If you want your wedges blistered and golden brown and crisp on one side, don’t turn the wedges.

Remove the panful of sweet potato wedges from the oven and season with the remaining 1/2 teaspoon salt. Transfer to a brown paper bag and let them cool just a little. Serve warm.



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Recipe Testers' Reviews

Quite lovely. I peeled all but one of the potatoes, and preferred the ones without the skin. I also followed the advice to leave the potatoes on the roasting pan without turning them, and the flesh blistered beautifully, which I think is important with sweet potatoes, as they tend to be on the softer side anyhow.

The chili powder was an easy way to add a little smoky flavor. The next morning, we chopped up the leftovers and made a hash to go along with fried eggs.

I must admit I wasn’t too sure about this recipe, but I guess I was wrong. I must say, DO use the chili powder, as that is what makes them AMAZING. This is such an easy and healthy side dish to go along with, say, a grilled steak.

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Comments

  1. So are the skins of the sweet potato edible? I thought maybe they were tough, I have always peeled them before cooking with them.

    1. I agree, the skins tend to be pretty tough, Cathy. I almost always peel them, but some folks appreciate the added texture. We had no complaints from our recipe testers in terms of the skins, but as always, suit yourself!

      1. I am a recipe tester and I did peel them, as it just seemed the natural thing to do, since any time I’ve ever baked sweet potatoes I have. I love the skin on a Russett baked potato, but not so much on baked potato wedges like these, they always seem too tough and earthy with the skin on. Now I’m curious, so will try some unpeeled next time, since these are a regular at our house now.

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