Roasted Sweet Potato Wedges Base Recipe
This is one of our base recipes. Whole roasted sweet potatoes can take a long time to cook. These roasted sweet potato wedges require little effort and cook in one quarter of the time!
Servings: 4 wedges
Ingredients
- 1 medium sweet potato (~10-12 ounces)
- ½ Tablespoon canola or avocado oil
- ⅛ teaspoon kosher salt
Additions to YOUR taste
- 1 small garlic clove, minced (~½ teaspoon)
- 1 teaspoon chopped fresh herbs
- ¼-½ teaspoon spice(s)
- ⅛ teaspoon black pepper
- 2 teaspoons shredded parmesan cheese
Instructions
- Preheat oven to 425ºF.
- Clean and scrub potatoes well. Do not peel. Cut thin piece off one side of your potato, making a flat side for safest cutting. Lay sweet potato on flat side.
- Cut potato in half. Lay potato halves on flat side and cut into halves one more time. If your potato is larger than suggested or is extra wide, cut into thirds.
- In a large mixing bowl, whisk together oil, salt, and optional garlic, hearty herbs, and/or spices. Add potatoes to bowl, and using a spatula or clean hands, toss to evenly coat with oil mixture.
- Spread potatoes on a baking sheet in a single layer, flat side down. Roast 20-25 minutes or until potatoes begin to brown and are easily pierced with a fork. Sprinkle with optional parmesan cheese and/or chopped fresh herbs. Enjoy!
Notes
We use weight instead of volume for the sweet potato because sizes can be highly variable. Weigh at the store or use a kitchen scale. If your sweet potato is significantly smaller or larger than indicated in the recipe, just adjust the time! Add more time for larger potatoes, and subtract time for smaller ones.
This recipe easily scales up. For each sweet potato used, use ½ Tablespoon oil, ¼ teaspoon optional spice, and ⅛ teaspoon kosher salt.
Check out these recipes for flavor inspiration!
Cinnamon
Spicy
Garlic Parmesan