Basic roasted sweet potato wedges with aromatic herbs and oil dressing – prepared in the oven or air fryer. These homemade basic sweet potato wedges are child-friendly, crispy on the outside and perfectly soft and flavorful on the inside. Vegan, gluten-free and ready in 30 minutes.
Scrumptious but simple sweet potato wedges that go with pretty much any meal or salad. What I love about these is how easy they are for kids to handle—just peel off the skin before serving. My now five-year-old isn’t fussy at all and happily munches them down without a single grumble.
ALSO try Oven Roasted Eggplant Wedges (with olives and tomatoes)
In Eastern Europe, sweet potatoes (and loads of other veggies) only pop up seasonally in the shops. So whenever they’re in season, I make sure to get them on the menu as much as possible. Growing up, sweet potatoes weren’t really a thing—we just had regular spuds or red-skinned ones, and that was it. When I first tried sweet potatoes, I honestly thought they were pumpkin disguised as potatoes. Little did I know they’d end up as a proper staple on our table.
Ingredients & Substitutions
- Sweet Potatoes – cleaned and evenly cut in wedges.
- Seasoning – sweet potatoes go well with all types of seasoning, personally I like using salt, pepper, dried herbs and/or sweet paprika.
- Fat – potatoes need fat to cook well. I prefer to use vegetable oils for this one instead of duck or other animal fats.
How to roast sweet potato wedges?
1st: Wash potatoes and cut in wedge shape.
2nd: Coat with oil and herbs mix on each side (besides the outer skin). Place skin down onto baking tray and bake in preheated oven with ventilation. Serve immediately.
BEST Tips:
SHAPE: Choose young, not too big sweet potatoes, that are straight in shape. That way, while cutting them they preserve their shape well. On top of that once cut well, they cook evenly.
BABIES: Keep skin on (no peeling required) if you want them to be crispier on the edges, but tender on the inside. These types of wedges are perfect for little kids – baby led weaning or older children.
CRISPINESS: The thinner we cut potato wedges, the crispier they get. When you remove skin off, they get crispier on each side. If you go with the skin off version place a baking foil, instead of parchment paper on bottom of baking pan to get maximum crispness on each side. In addition, to achieve extra crispiness (especially on the outside), cook them on ventilation in the oven. Alternatively, these potato wedges can be cooked in an air fryer too, especially if you have a larger basket.
AIR FRYER: If you decide to cook potato wedges in air fryer make sure to check them halfway though cooking to ensure they do not burn. Use air fryer baking paper as needed.
WHAT to serve with sweet potato wedges:
In my opinion sweet potatoes (in general even) go well with proteins (like meatloaf, chicken or grilled fish). For a meatless (vegan or vegetarian) meal, we enjoy them seasoned with herbs and feta cheese topping, alongside a hearty salad. Here are a few suggestions:
Basic Sweet Potato Wedges (roasted)
Ingredients
- 4-6 sweet potatoes large
- 5-7 tbsp olive oil (or any vegetable oil)
- 1 tbsp oregano minced (fresh or dried)
- 1 tbsp basil minced (fresh or dried)
- 1 tbsp thyme minced (fresh or dried)
- 1 tbsp cumin powder
- salt and pepper to taste
Instructions
- Wash sweet potatoes well under cold water (use brush to remove extra dirt if needed). Then cut each potato into 4-6 wedges (depending on sweet potato size).
- Place all potato wedges side by side (skin down) onto baking sheet (& baking paper) and cover with below olive oil + herb mix on each side. I prefer using cooking brush.
- In a small mixing bowl combine olive oil and all herbs and spices and mix well. Use for coating the sweet potato wedges with cooking brush.
- Then bake on 350F/180C until sweet potatoes are soft (check with fork/toothpick) and slightly brownish on top. Serve warm with a favorite meal and sauce.
Notes
Nutrition
This post may contain affiliate links. See full disclosure here.
