Home » Course » Side » Baked Sweet Potato Wedges

Baked Sweet Potato Wedges

Roasted to perfection, these Baked Sweet Potato Wedges require just 5 ingredients and are a deliciously healthy snack, appetizer, or mono meal that’s so easy to make!

top down view of baked sweet potato wedges and aioli in a small bowl on an oval white plate with black rim

Why We Love This Recipe!

Baked sweet potato wedges and garlicky aioli have been the love of my life this past week. This sweet and savory combination is truly crave-worthy!

Not only are these baked sweet potato wedges delicious, but they are:

  • Easy to make
  • Only 5 ingredients
  • Low fat
  • Gluten-free
  • Super nutritious!

I’m so glad to share this recipe with you. Now, let’s get on with the good stuff and indulge in wholesome goodness!

For more snacking roasted veggies, try these Roasted Delicata Squash Fries and Sweet Potato Shoestring Fries!

top down view of a bag of sweet potatoes the bag they were purchased in, with a few sticking out of the bag, laying on a marble slab

How To Make Baked Sweet Potato Wedges

It all starts with 5 -6 small sweet potatoes or 2 – 3 larger ones. Organic is preferable, but any will do as they are all delicious!

top down view of rimmed baking sheet with cut sweet potato wedges in a single layer

Once sweet potatoes are prepped and cut, place them on a rimmed baking sheet, drizzle with oil, and toss to coat.

Arrange them in a single layer, sprinkle with spices/herbs of choice and they’re ready for baking.

top down view of freshly baked sweet potatos on a rimmed baking sheet just pulled from the oven

Place in the preheated oven and bake for 25 – 30 minutes.

When done, the sweet potatoes will be fork-tender. You may get caramelization, and you may not.

If you prefer a little more browning, either cook for another 5 – 10 minutes or place the sweet potatoes under the broiler for a few minutes (just be sure to watch them so they don’t burn).

I must say, either with or without caramelization, they are delicious!

side angle view of baked sweet potato wedges on an oval white plate with black rim with a bowl of vegan aioli in the center

Once cooled a bit, serve with garlicky aioli and a sprinkle of chopped parsley. It is a heavenly combination!

How To Store

These are best straight from the oven, but cooled isn’t so bad either. If you have leftovers, they’ll still be good the next day and will last for 4 – 5 days in the refrigerator. Reheat the oven to 350 degrees for 10 – 15 minutes.

Serving Suggestions

We love to pair ours with garlicky Vegan Ailoi or Sriracha Cream Sauce.

top down view, close up, of baked sweet potato wedge dipping into bowl of aioli

More Sweet Potato Recipes!

If you try this easy sweet potato recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Baked Sweet Potato Wedges

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Healthy baked sweet potato wedges make for a delicious snack or side. Pairs perfectly with aioli!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: Serves 2 – 3 1x
  • Category: Side, Snack
  • Method: Bake
  • Cuisine: American, Vegan


  • 56 small or 23 large sweet potatoes
  • 12 tablespoons olive oil
  • 1/2 teaspoon mineral salt, or to taste
  • 1 teaspoon chipotle powder or thyme, optional (onion or garlic powder would be great too)

To serve


Preheat oven to 425 degrees. Line a rimmed baking sheet with a silpat or parchment paper. Alternately, grease a baking sheet lightly with oil.

Prep: Wash and pat dry the sweet potatoes. Remove any unsightly spots. Cut potatoes lengthwise into quarters, and cut those as needed, preferably no larger than 1 inch thick.

Arrange: Place on a baking sheet, drizzle with oil and give a good toss. Arrange potatoes in a single layer, sprinkle with salt and optional spice/herb of choice (I used a light dusting of chipotle powder).

Bake: Place baking sheet in the oven, on the middle rack, and bake for 25 – 30 minutes, turning once or twice. Remove from oven, let cook a few minutes.

Serve: These are best straight from the oven, but cooled isn’t so bad either. If you have leftovers, they’ll still be good the next day.

Pair them with a sprinkle of chopped parsley and garlic aioli. For variation try this Sriracha Cream Sauce (Aioli) – it’s delicious!

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.


The skin is highly nutritious, but feel free to peel your potatoes before cutting if you prefer.

Baking time is approximate, depending how thick you cut your sweet potato wedges. For best results, try to cut the wedges uniformly, this will help them to cook more evenly.

For more caramelization, once sweet potatoes are done, place under the broiler for a few minutes. Just be sure to watch them so they don’t burn.

Spices are kept to a minimum here, just adding enough for light flavor. The aioli will add plenty of extra flavor!

FOLLOW TSV on FacebookInstagramPinterestYoutube, Subscribe (email), or RSS for more recipes and inspiration!


  1. Turned out perfect! Thanks for this easy recipe.

  2. Nick Raspa says:

    I made this recipe today. WOW ! ! ! You need to let folks know how easy it is and how mind-blowing your VEGAN AIOLI is. I have enough of the VA left and I plan to add some Nutritional Yeast to top tomorrow’s planned pasta night. Thank you so much for these two recipes. A real find that is now a treasure.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star