I absolutely love this Roasted Sweet Potato Wedges with Garlic and Herbs Recipe because it brings out so much natural sweetness and warmth with every bite. The combination of fragrant garlic, earthy herbs, and a hint of paprika gives these wedges a flavor that’s both cozy and exciting. I find them perfect for everything from a casual weeknight dinner side to a crowd-pleasing dish when friends come over.
When I first tried roasting sweet potatoes this way, I was hooked by how simple the process is yet how stunning the results are. No need for complicated sauces or loads of ingredients—just a handful of pantry staples and your oven does the magic. You’ll find that this Roasted Sweet Potato Wedges with Garlic and Herbs Recipe is not only delicious but also a smart, healthy choice that’s easy to make again and again.
Why You’ll Love This Recipe
- Simplicity Meets Flavor: Minimal ingredients combine to make an irresistible dish without fuss.
- Perfectly Crispy Texture: Roasting at high heat delivers wedges that are tender inside and crispy on the edges.
- Versatile Side Dish: Works beautifully alongside everything from grilled meats to fresh salads.
- Healthy and Nutritious: Loaded with fiber and vitamins, making it a guilt-free comfort food.
Ingredients You’ll Need
Each ingredient in this Roasted Sweet Potato Wedges with Garlic and Herbs Recipe complements the others perfectly, creating a balance of flavors and textures. I always recommend fresh sweet potatoes for the best taste and a good-quality olive oil to get that beautiful roast.
- Olive oil spray: Helps the wedges crisp up nicely without using too much oil.
- Sweet potatoes: Choose medium-sized, firm potatoes that are free from blemishes for even cooking.
- Olive oil: Adds richness and helps the spices stick to the wedges.
- Garlic powder: Brings that warm, savory note without needing fresh garlic.
- Sweet paprika: Provides gentle smokiness and a lovely color.
- Dried rosemary (or Italian seasoning): Infuses herbal earthiness that pairs wonderfully with sweet potatoes.
- Kosher salt and black pepper: Essential seasonings that enhance all the other flavors.
Variations
I love adapting this recipe to whatever mood I’m in or what I have handy, and I encourage you to play around with it too. This Roasted Sweet Potato Wedges with Garlic and Herbs Recipe can be customized in so many tasty ways—let your tastes lead the way!
- Spicy Kick: I once added cayenne pepper for a fiery twist, and my family couldn’t get enough of the heat.
- Herb Swap: Fresh thyme or oregano work beautifully if you want a different herb profile.
- Sweet & Warm: Cinnamon or pumpkin spice brings a cozy sweetness—perfect as the seasons turn cooler.
- Smoky Flavor: Smoked paprika gives a delicious smoky note that pairs wonderfully with grilled dishes.
How to Make Roasted Sweet Potato Wedges with Garlic and Herbs Recipe
Step 1: Prep and Cut Your Sweet Potatoes
Start by preheating your oven to 425°F—this high heat helps develop those crispy edges we all love. Peel the sweet potatoes, then cut them into roughly 3/4-inch cubes. I like to aim for uniform sizes so they roast evenly. Trust me, uneven chunks can mean some wedges cook too fast while others stay raw, and nobody wants that.
Step 2: Toss the Wedges with Oil and Seasonings
Place the cut sweet potato wedges in a large bowl. Spray your sheet pan lightly with olive oil spray to prevent sticking. Then drizzle four teaspoons of olive oil over the potatoes and sprinkle the garlic powder, sweet paprika, dried rosemary (or Italian seasoning), kosher salt, and black pepper on top. Using your hands or a spatula, toss everything together until each wedge is well coated. This helps all those flavors stick and soak into the potatoes while roasting.
Step 3: Roast Until Golden and Tender
Spread the wedges out in a single, even layer on the sheet pan—crowding can cause steaming instead of roasting. Pop it into the hot oven and bake for 30 to 35 minutes. I recommend giving them a good toss every 10 to 15 minutes to ensure they brown evenly on all sides. Around the 25-minute mark, keep an eye out so they don’t burn. You’ll know they’re done when they’re tender inside and have those beautiful caramelized edges—crispy yet soft is the goal here.
Pro Tips for Making Roasted Sweet Potato Wedges with Garlic and Herbs Recipe
- Even Cutting: Take your time to cut wedges evenly so they cook uniformly without some burning and others underdone.
- Use Baking Sheet Wisely: Line your pan with parchment paper or a silicone mat for easy cleanup and to prevent sticking.
- Toss Midway: Stirring the wedges halfway through baking promotes even browning and prevents sogginess.
- Don’t Overcrowd: Make sure wedges have space on the pan so they crisp up rather than steam.
How to Serve Roasted Sweet Potato Wedges with Garlic and Herbs Recipe
Garnishes
I love sprinkling fresh chopped parsley or a little crumbled feta cheese over the roasted wedges to add freshness and creaminess. A squeeze of lemon juice right before serving also brightens the flavors and balances the richness. If I’m feeling indulgent, a drizzle of garlic aioli or a dollop of sour cream on the side is irresistible.
Side Dishes
These wedges are fantastic alongside grilled chicken, salmon, or a juicy burger. They also pair beautifully with a crisp green salad or sautéed greens to round out the meal. On cozy nights, I sometimes serve them with chili or a hearty stew—it’s such a comforting combo.
Creative Ways to Present
When hosting, I like arranging the wedges on a rustic wooden board sprinkled with fresh herbs, alongside small bowls of dipping sauces like chipotle mayo, honey mustard, or tzatziki. It makes for a casual, inviting way to serve that everyone loves. You can also stack them in a metal basket lined with parchment for a fun, restaurant-style presentation.
Make Ahead and Storage
Storing Leftovers
I store leftover roasted sweet potato wedges in an airtight container in the fridge, and they keep well for up to 4 days. Just be sure to cool them completely before sealing to maintain crispness as much as possible.
Freezing
Freezing these wedges is doable but best for pure convenience since texture changes slightly upon thawing. If you want to freeze, spread cooled wedges on a baking pan to freeze individually before transferring to a freezer bag. This prevents clumping and makes reheating easier.
Reheating
To reheat, I pop them back in a hot oven (about 400°F) for 10-15 minutes to revive that crispy exterior. Avoid microwaving if you can—it tends to make them soggy. A toaster oven works well for smaller portions too!
FAQs
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Can I use other types of potatoes for this Roasted Sweet Potato Wedges with Garlic and Herbs Recipe?
Absolutely! While sweet potatoes are the star here, you can swap in yams, regular russet potatoes, or even butternut squash. Just keep in mind that cooking times may vary slightly, so check tenderness as they roast.
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How do I make the wedges extra crispy?
The key is high heat roasting at around 425°F, not overcrowding the pan, and tossing the wedges halfway through baking. Also, using olive oil spray on the pan and coating the wedges helps promote crispness without using too much oil.
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Can I prepare these wedges in advance?
Yes! You can cut and season the wedges a few hours ahead and keep them covered in the fridge, then roast when you’re ready. Just bake them right before serving for the best texture.
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What herbs work best with this Roasted Sweet Potato Wedges with Garlic and Herbs Recipe?
Dried rosemary and Italian seasoning are my go-to choices, but thyme, oregano, or parsley also work wonderfully. Fresh herbs can be added after roasting to keep their brightness.
Final Thoughts
This Roasted Sweet Potato Wedges with Garlic and Herbs Recipe holds a special place in my kitchen because it’s such a reliable crowd-pleaser and comfort food. It’s easy enough for busy weeknights but impressive enough for entertaining. I really hope you give this recipe a try — once you do, you’ll understand why it quickly became a favorite in my home. Happy roasting!
Print
Roasted Sweet Potato Wedges with Garlic and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful roasted sweet potato recipe that brings out the natural sweetness and rich texture of sweet potatoes. Cubed and seasoned with garlic powder, paprika, rosemary, salt, and pepper, these tender and golden roasted sweet potatoes make a perfect side dish for any meal.
Ingredients
Main Ingredients
- 4 medium sweet potatoes (7 ounces each, peeled)
- 4 teaspoons olive oil
- 1 teaspoon garlic powder
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon dried rosemary (or Italian seasoning)
- 1/2 teaspoon kosher salt
- Black pepper, to taste
Additional
- Olive oil spray, for sheet pan
Instructions
- Preheat the Oven: Heat your oven to 425°F and lightly spray a sheet pan with olive oil to prevent sticking and aid in roasting.
- Prepare Sweet Potatoes: Peel the sweet potatoes and cut them into 3/4-inch cubes to ensure even cooking and crispy edges.
- Toss with Seasoning: In a large bowl, combine the cubed sweet potatoes with olive oil, garlic powder, sweet paprika, dried rosemary (or Italian seasoning), kosher salt, and black pepper to coat evenly.
- Arrange and Roast: Spread the seasoned sweet potatoes in an even layer on the prepared sheet pan. Place them in the oven and roast for 30 to 35 minutes, tossing every 10 to 15 minutes to ensure they roast evenly and develop a golden, browned exterior.
- Monitor Doneness: At around 25 minutes, keep an eye on the sweet potatoes to avoid burning and ensure they are tender and cooked through before removing from the oven.
Notes
- Potatoes: Substitute with yams or butternut squash for a different flavor and texture.
- Seasoning: Customize with onion powder, cumin, chili powder, smoked paprika, cayenne pepper, chipotle pepper, cinnamon, or pumpkin spice depending on your taste preference.
- Herbs: Use any dried herbs like oregano, thyme, parsley, or fresh rosemary for added aroma and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 215
- Sugar: 8.5 g
- Sodium: 250 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 6.5 g
- Protein: 3.5 g
- Cholesterol: 0 mg
