This is a favorite side item at our house. We typically eat them alongside a sandwich or on a plate with a roasted vegetable and some type of protein, or what we call a “tri-plate”. This recipe has a super short prep time with a longer cook time, but overall a pretty low effort.
Roasted Sweet Potato Wedges
Servings: 4
Ingredients
- 3-4 tbsp medium sweet potatoes
- 2 tbsp oil
- 1 tsp salt
- 1 tsp granulated garlic
- 1 tsp smoked paprika
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400℉
- Cut sweet potatoes into wedges lengthwise, about a half an inch, on the skin side.
- Place wedges in bowl, toss with oil and seasoning until well coated.
- Place on sheet pan with parchment paper or silicone baking mat, not allowing potatoes to stack, or really even touch if possible.
- Place on center rack, bake for 30 minutes, then flip.
- Bake for additional 20-25 minutes.
Notes
Store cooled wedges in airtight container in freezer. Reheat in oven or air fryer on 325℉ for 5-10 minutes to crisp on the outside and heat through on the inside.Â