Crispy Oven Roasted Sweet Potato Wedges

A Simple Side Dish That Feels Like Home

Sweet potatoes were always one of those dependable ingredients in our kitchen. They were affordable, filling, and could turn into something special with just a little seasoning and time in the oven.

These oven-roasted sweet potato wedges are simple but flavorful — lightly crisp on the outside, tender on the inside, and seasoned with garlic and oregano for a savory twist. They’re naturally rich in fiber, vitamin A, and antioxidants, making them a wholesome side dish that pairs beautifully with almost any comfort meal.

If you’re looking for an easy vegetable side that feels cozy but still nourishing, this recipe delivers every time.

Ingredients:   

2 pounds sweet potatoes, washed and cut into wedges.  
2 Tbs. olive oil
1 tsp.  garlic powder
1 tsp.  dried oregano
1 tsp.  salt
1/4 to 1/2 tsp. pepper

Directions: 

Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.

Place the sweet potato wedges in a large mixing bowl. Drizzle the olive oil over the wedges and toss until evenly coated on all sides.

In a small bowl, combine the garlic powder, dried oregano, salt, and pepper. Sprinkle the seasoning mixture over the sweet potatoes and toss again to distribute evenly.

Spread the wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded. This helps them crisp instead of steam.

Roast for 30 to 35 minutes, or until tender and beginning to brown and crisp around the edges. There is no need to flip them, but you may turn them halfway through if you prefer extra browning.

Serve warm.

Tips for Perfect Roasted Sweet Potatoes:

• Cut wedges evenly so they cook at the same rate.
• Avoid overcrowding the pan — use two pans if needed.
• For extra crispiness, roast on the lower oven rack.
• If you prefer more caramelization, broil for the last 2–3 minutes (watch closely).

Variations and Substitutions:

• Add smoked paprika for a smoky flavor.
• Sprinkle with grated Parmesan during the last 5 minutes of roasting.
• Use Italian seasoning instead of oregano.
• Add a pinch of cayenne for a spicy kick.
• Swap olive oil for avocado oil.

What to Serve with Roasted Sweet Potato Wedges:

Main Dish Pairings:

• Beef goulash
• Sloppy Joes
• Grilled chicken
• Baked mac and cheese
• Burgers or sandwiches

Dipping Sauces:

• Honey mustard
• Garlic aioli
• Ranch dressing
• Spicy mayo
• Ketchup

How to Store and Reheat:

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat:

• Bake at 375°F for 8–10 minutes to re-crisp.
• Or air fry for 4–5 minutes.
• Microwave if needed, though they will be softer.
• Freezing is not recommended, as texture may become mushy.

Frequently Asked Questions

Do I need to peel sweet potatoes?
No. The skins add texture and nutrients, but you may peel them if preferred.

Why aren’t my wedges crispy?
They may be overcrowded or need a few extra minutes of roasting.

Can I make these ahead of time?
Yes. Roast and refrigerate, then reheat in the oven before serving.

Can I use regular potatoes instead?
Yes. Adjust cooking time slightly as needed.