Crispy sweet potato wedges are healthy but taste fried! Cinnamon, paprika, & rosemary herb seasonings all taste good baked on these!
So, how the heck has Halloween already come and gone?!
Getting my little girl all dressed up in her elephant costume gave me all the mama feels this weekend. She’s growing up too fast!
Not only is she getting so big, and so smart, she’s also getting more picky about what she eats. Sigh, I thought she was different than other kids. But honestly, her favorite foods are mac & cheese and hot dogs.
The dietitian in me hates it, but the mama in me is happy that she will always at least eat something.
Fortunately for me, I can always get her to eat these crispy sweet potato wedges. They’re a great finger food for older toddlers, and are soft enough for even a 6 month old (cut up into small pieces of course)!
Sweet potato wedges are so delicious by themselves, but to entice you even more, I’ve got 3 amazing flavors you’re family will love: Cinnamon Nutmeg, Spicy Chili, and Rosemary Garlic.
How do you make sweet potato wedges?
Making sweet potato wedges is actually surprisingly simple, and you don’t even have to peel them!
Simply preheat your oven to 425 degrees, wash and scrub your sweet potatoes, pat dry, toss with oil and your choice of seasonings, and bake for 35-40 minutes, flipping halfway through.
If you want them a little crispier, broil them for the last 3-4 minutes. Keep an eye on them though, broiling can burn them easily!
Should you wash sweet potatoes before baking?
Absolutely you should! Sweet potatoes grow on the ground, so they’re often covered with dirt. Washing the sweet potatoes removes the excess dirt and other potential grime sitting on the skins.
If you’re worried that washing them will make they soggy, I promise you it won’t. Just pat them dry before you toss them with oil so the oil coats the sweet potatoes better.
Can you eat the skin on sweet potato wedges?
Yes! The skin of a sweet potato contains more fiber than the flesh, and can be eaten. It’s not as delicate as a russet potato skin. Still, these skin-on baked sweet potato wedges are completely edible and totally delicious.
How do you keep sweet potato wedges from getting soggy?
The key to crispy and non-soggy sweet potatoes is roasting them long enough, and spacing them out on your baking sheet so they aren’t touching each other. Sweet potato wedges are much easier to space out than fries, but you still may need to use two baking sheets.
Personally, I use a giant baking sheet that takes up my entire oven rack. That way, I don’t have to mess around with rotating two pans, and it’s less clean up! Here’s the sheet pan I use to make these sweet potato wedges:
Healthy Crispy Sweet Potato Wedges
Sweet potatoes are one of the healthiest vegetables. They’re full of vitamin A, complex carbs, and fiber, too!
This recipe uses avocado oil to help make them crispy but also to keep them from drying out in the oven. Avocado oil is full of unsaturated, heart healthy fats. Other than that, a little pinch of salt and some seasonings keeps this recipe super healthy.
Plus, my little toddler loves these and they give her a huge boost of nutrition. So even if I can’t get her to eat other veggies, I can always convince her to eat these sweet potato wedges.
This recipe calculated to be about $3.16 for the entire batch, or roughly .79 cents per serving.
This isn’t a meal itself, but would pair amazing with my Instant Pot Sloppy Joes or Vegan Black Bean Burgers, which are budget-friendly recipes as well. This fall-themed recipe makes a great, inexpensive side dish or snack!
Crispy Sweet Potato Wedges – 3 Amazing Flavors
- 3 medium sweet potatoes cleaned and cut into wedges
- ¼ cup avocado oil
- 4 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp salt
Spicy Chili Flavor
- 1 tbsp chili powder
- 2 tsp paprika
- 1 tsp salt
- ¼ tsp cayenne pepper
- 2 tbsp fresh rosemary minced
- 1 tsp garlic powder
- 1 tsp salt
- Preheat the oven to 425°. Line a large baking pan with aluminum foil.
- Rinse and scrub the sweet potatoes, getting as much dirt off as you can. Pat dry, and cut into wedges.
- Toss with oil and your choice of seasonings/herbs. Place on the lined baking sheet in one layer, spacing them out as much as you possibly can. If they are crowded together, you'll need to use two pans or separate into 2 batches.
- Roast for 25-30 minutes, flipping the wedges half way through cooking.
- For the last 4-5 minutes, turn the oven up to broil. Be careful not to burn the wedges, so keep a close eye on them while broiling.
- Serve with your favorite dip!
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If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
These sweet potato wedges have quickly become one of my favorite fall recipes! I can’t wait for you to try all 3 flavors, and be sure to comment down below if you come up with new amazing flavors I should know about!