Get ready to fall in love with your new favorite snack: Roasted Sweet Potato Wedges. These golden, caramelized wedges are a perfect combination of crispy edges and fluffy centers, tossed in smoky spices that make every bite unforgettable. Whether you serve them as a hearty appetizer, a colorful side, or a healthy game-day treat, the rich flavor and gorgeous color of these roasted sweet potato wedges are bound to steal the show. And don’t even get me started on that creamy, zesty avocado sauce for dipping! This recipe just might become a staple in your kitchen.

Roasted Sweet Potato Wedges Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Roasted Sweet Potato Wedges is purposefully chosen to build layers of flavor and texture. You don’t need much, but the right mix makes all the difference—each spice, oil, or sauce component helps these wedges truly shine.

Sweet Potatoes: Choose firm ones with unblemished skins for the best texture and naturally sweet flavor.
Avocado Oil or Olive Oil: These oils bring a toasty, rich edge and help the spices stick and crisp up the edges.
Smoked Paprika: Adds a deep, smoky essence that really elevates the wedges beyond the ordinary.
Chili Powder: Brings just the right amount of gentle heat and earthiness.
Ground Cumin: Offers a warm, nutty background flavor that balances the sweetness beautifully.
Kosher Salt: Essential for enhancing all those naturally sweet and spicy notes.
Black Pepper: Gives a subtle bite that keeps every wedge interesting.
Avocado: The star of the dipping sauce, making it creamy and luxurious.
Garlic Cloves: A touch of sharpness for extra flavor in the dip.
Dijon Mustard: Adds tang and complexity to the avocado sauce.
Fresh Lemon Juice: Brings brightness and helps the dip stay vibrant green and zippy.
Plain Greek Yogurt: Makes the avocado sauce extra creamy and adds a hint of tang.
Red Pepper Flakes (optional): For anyone craving a little extra heat in their dip.
Kosher Salt & Black Pepper (for sauce): Season to bring all the sauce ingredients into perfect harmony.

How to Make Roasted Sweet Potato Wedges

Step 1: Prep the Oven and Equipment

Start by preheating your oven to 450 degrees F, with the oven rack centered. This high heat is key for those crispy, caramelized edges we all crave in Roasted Sweet Potato Wedges. Line a large baking sheet with parchment paper so nothing sticks, and set it aside while you prep the potatoes.

Step 2: Cut the Sweet Potatoes

Cutting the potatoes is an art: slice each one in half lengthwise, then cut each half into 3 or 4 long spears. The goal is for the wedges to be about 1-inch wide—and as uniform as possible—so they roast evenly. Aim for 6-8 wedges per potato, and leave the skins on for extra texture and a rustic look.

Step 3: Coat with Oil and Spices

Toss your potato wedges in a large bowl with avocado or olive oil, making sure every surface glistens. In a separate small bowl, mix together smoked paprika, chili powder, cumin, salt, and pepper. Sprinkle this aromatic blend over the wedges, then use your hands to massage the spices onto each piece so no spot is left behind.

Step 4: Arrange and Roast

Spread the seasoned wedges on your prepared baking sheet, ensuring they’re in a single layer with a little breathing room—this is how you get them roasted instead of steamed. If needed, use two sheets. Bake for 20 minutes undisturbed, then gently flip the wedges with a spatula or tongs and roast for another 5-8 minutes. You’ll see the edges turning golden and crisp while the insides stay soft and tender.

Step 5: Optional Broil for Extra Crisp

If you prefer Roasted Sweet Potato Wedges with a little extra crunch, switch on the broiler for a minute or two at the end. Keep an eye out so they don’t burn, but you’ll love those seriously crispy edges! Finish with a shower of flaky salt right when they come out of the oven.

Step 6: Whip Up the Avocado Sauce

While the potatoes roast, blend together avocado, garlic, Dijon, lemon juice, Greek yogurt, a pinch of red pepper flakes if you like, and a little salt and pepper in a food processor. Give it a good pulse until everything is creamy and smooth. Taste and adjust the salt and lemon juice to your liking. Pop it in the fridge until you’re ready to dip!

How to Serve Roasted Sweet Potato Wedges

Garnishes

Garnishing is your fun final flourish—think a sprinkle of flaky sea salt, a scattering of fresh chopped parsley or cilantro, or even a little squeeze of fresh lemon for a bright hit. These details make Roasted Sweet Potato Wedges irresistible both to the eyes and the palate.

Side Dishes

Roasted Sweet Potato Wedges pair perfectly with almost anything. They’re fantastic alongside grilled chicken or steak, tucked beside a big green salad for a wholesome lunch, or even as a colorful alternative to fries with homemade burgers. That creamy avocado sauce makes these wedges feel extra special no matter what’s on the table.

Creative Ways to Present

Serve your Roasted Sweet Potato Wedges stacked up in a rustic basket lined with parchment for a casual gathering, or fan them out on a platter with the avocado sauce center stage for dipping. For parties, skewer them onto bamboo picks for bite-sized appetizers or offer a mini flight of dips for a playful touch.

Make Ahead and Storage

Storing Leftovers

Got a few extra wedges? Pop them into an airtight container and refrigerate for up to 5 days. They’ll hold up well, keeping their flavor and texture surprisingly intact thanks to the hearty nature of sweet potatoes.

Freezing

While nothing beats fresh Roasted Sweet Potato Wedges, you can freeze them if you like! Arrange cooled wedges in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or container. They’ll keep for up to a month, and make for a quick, delicious snack anytime.

Reheating

For the best texture, reheat leftover wedges in a 350-degree oven until warm and just crisping at the edges—about 10 minutes. The broiler is also your friend for a last-minute crunch boost, but keep a close watch!

FAQs

Can I peel the sweet potatoes before roasting?

Absolutely! If you prefer your Roasted Sweet Potato Wedges without skin, peel them before slicing. The skin does add a little extra texture and nutrition, but peeled wedges are equally delicious and will roast up just as beautifully.

What’s the best way to cut even wedges?

Start by slicing the sweet potato in half lengthwise for stability, then cut each half into even spears about 1-inch wide. A sharp, sturdy knife makes this job much easier and keeps the slices consistent for even roasting.

Is there a substitute for avocado oil?

Yes! Olive oil works just as well and brings a slightly different flavor profile. Both oils have a high enough smoke point for roasting and help the spices stick and crisp up the potatoes perfectly.

How can I make the avocado dipping sauce dairy-free?

Swap out the Greek yogurt for a non-dairy alternative such as coconut yogurt or a plant-based sour cream. The sauce will still be ultra-creamy and have that signature fresh tang.

Can I use regular potatoes instead of sweet potatoes?

You sure can! The spices and avocado sauce are delicious with russet or Yukon gold potatoes as well. Just know that the flavor will be a bit earthier and less sweet, but still crave-worthy.

Final Thoughts

If you’re looking for something nourishing, colorful, and out-of-this-world delicious, give Roasted Sweet Potato Wedges a spot on your menu. They’re shockingly simple, endlessly customizable, and always a crowd-pleaser. Whether you dip, dunk, or devour them straight from the sheet pan, I promise you’ll want to make them again and again. Happy roasting!