These crispy roasted sweet potato wedges are golden on the outside and soft in the middle, and they only take 5 ingredients. A light coat of potato starch is what gives them those crispy edges in the oven, and taco seasoning adds a savory, smoky flavor that goes with just about everything.
I make these as a side dish for burgers, tacos and bowls, and they're always on my list for fall dinners and the holiday table. These baked sweet potato wedges are simple to double for a crowd. If you have an air fryer, my Air Fryer Sweet Potato Wedges are ready even faster, but this oven version is the one I turn to when I'm feeding a crowd.
Jump to:
- Ingredients for Roasted Sweet Potato Wedges
- How to Make Sweet Potato Wedges in the Oven
- Toni's Recipe Tips
- Seasoning Ideas I Haven't Tried Yet
- What to Serve with Sweet Potato Wedges
- Can I Make These in the Air Fryer?
- Storage and Reheating
- Sweet Potato Wedges FAQs
- More Vegan Fall Recipes
- Crispy Roasted Sweet Potato Wedges
Why You'll Love These Sweet Potato Wedges
- Crispy edges without a deep fryer, thanks to a little potato starch.
- 5 simple ingredients you probably already have.
- About 25 minutes from start to finish.
- Naturally vegan, with simple pantry spices.
- A side dish that works for weeknights, game day and Thanksgiving.
Ingredients for Roasted Sweet Potato Wedges
- Sweet potatoes: Two large sweet potatoes make 4 servings. Pick ones that are about the same size so the wedges cook evenly. I leave the skin on for extra texture.
- Olive oil: Helps the seasoning stick and the edges brown.
- Potato starch: The secret to crispy wedges. Cornstarch works too, at the same amount.
- Taco seasoning: Adds a savory, smoky flavor. I use this taco seasoning.
- Salt: To taste.
See the recipe card below for exact amounts.
How to Make Sweet Potato Wedges in the Oven
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baking sheet with a silicone baking mat or parchment paper.
Step 1: Wash. Scrub the sweet potatoes well and pat them dry. No need to peel.
Step 2: Cut. Cut each sweet potato in half lengthwise, then into wedges about ½ inch thick at the widest part.
Step 3: Add to a bowl. Place the wedges in a large bowl and get the oil, potato starch, taco seasoning and salt ready.
Step 4: Season. Drizzle with the oil, sprinkle with the potato starch, taco seasoning and salt, and toss until every wedge is coated.
Step 5: Spread out. Arrange the wedges in a single layer with space between them so they roast instead of steam.
Step 6: Roast. Bake for 20 minutes, until golden and crisp at the edges and tender in the center. Thicker wedges may need a few more minutes. For extra crispy edges on both sides, you can flip them for the last 5 minutes.
How to tell they're done: the edges should be golden with a few dark spots, and a fork should slide easily into the thickest part. If they're soft but pale, give them a few more minutes.
Toni's Recipe Tips
- Cut evenly. Wedges that are the same size finish at the same time, so you don't end up with some burnt and some soft.
- Don't crowd the pan. If the wedges are piled up, they steam and turn soft. Use two baking sheets if you need to.
- Dry the potatoes. Pat the wedges dry before seasoning so the starch sticks and the edges crisp.
- Use a hot oven. 425 degrees Fahrenheit (220 degrees Celsius) gives you crispy edges and a tender middle.
- Why starch works: potato starch soaks up surface moisture and forms a thin, crisp coating as it bakes.
Seasoning Ideas I Haven't Tried Yet
I've always made these with taco seasoning, so I haven't tested these swaps yet, but they're easy ideas if you want to change up the flavor:
- Classic: skip the taco seasoning and use garlic powder, smoked paprika and black pepper.
- Cajun: swap in Cajun seasoning.
- Sweet: use cinnamon and a pinch of salt instead of taco seasoning.
What to Serve with Sweet Potato Wedges
- Dip them in ketchup, my 5-Minute Vegan Garlic Aioli or Easy Vegan Cheese Sauce.
- Serve them next to Vegan Black Bean Tacos with Veggies or Vegan Chorizo Tacos.
- Want more sweet potato? Try Loaded Sweet Potato Fries, Instant Pot Sweet Potatoes or this Roasted Beetroot Sweet Potato Salad.
- For regular potatoes, try The Best Air Fryer Potato Wedges.
Can I Make These in the Air Fryer?
Yes! I have a separate recipe for Air Fryer Sweet Potato Wedges with the exact time and temperature.
Storage and Reheating
Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm them in the oven at 425 degrees Fahrenheit (220 degrees Celsius) for 10 to 15 minutes, or in the air fryer for 3 to 4 minutes, until crisp again.
Sweet Potato Wedges FAQs
No. I leave the skin on for extra texture and less prep. Just scrub them well and pat them dry.
Cut them evenly, coat them with a little potato starch or cornstarch, bake at 425 degrees Fahrenheit (220 degrees Celsius), and spread them out in a single layer so they don't steam.
Yes, cornstarch works at the same amount, 2 tablespoons.
About ½ inch thick at the widest part. Thinner wedges can burn, and thicker ones take longer to cook through.
Not quite. Most "yams" in US grocery stores are orange sweet potatoes, so either label works for this recipe. True yams are a different, starchier root.
Did you make these crispy roasted sweet potato wedges? I'd love to hear how they turned out! Leave a 🌟 star rating and a 📝 comment below, and tag me on Instagram so I can see your photos.
More Vegan Fall Recipes
Crispy Roasted Sweet Potato Wedges
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Ingredients
- 2 large sweet potatoes cut into ½-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons potato starch or cornstarch
- 2 teaspoons taco seasoning
- ½ teaspoon salt
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with a silicone mat or parchment paper.
In a large bowl, drizzle the sweet potato wedges with the oil, then sprinkle with the potato starch, taco seasoning and salt. Mix until well coated.- Spread the wedges in a single layer on the baking sheet and bake for 20 minutes, until golden and tender.
Andrea says
Love how crisp these wedges turned out!
Jeannie says
love this roasted potatoes with taco seasoning they make the best easy snack to enjoy.
Andrea says
Definitely a go-to delicious snack!
Alexandra says
These wedges are so golden crisp and delicious!
Andrea says
Crisp to perfection!
Amanda says
This is the kind of snack I dream about! Yum!
Andrea says
Right?! The ultimate snack!
Tina says
BRB, making these ASAP! Never thought to make sweet potato wedges at home...delish!
Andrea says
Let us know what you think 🙂
Keri says
We always make sweet potato wedges with paprika and garlic powder. I've never tried taco seasoning, but it was so good! Kids loved it too.
Andrea says
Glad you gave them a go and you all enjoyed them 🙂
Kayla says
These sweet potato wedges are so delicious! such a fun treat!
Andrea says
Fun to make and even more fun to eat!
Michelle says
so simple and yum!
Andrea says
Nothing like 'em!
Oscar says
I love the idea of using taco seasoning with roasted sweet potatoes. Going to try this weekend. Thank you.
Andrea says
Let us know what you think!
nancy says
crispiest potatoes for weekend snacking! thanks!
Andrea says
love some crisp!
Gina H. says
A favorite recipe! Sweet potato wedges are so satisfying!
Andrea says
agreed! so satisfyingly delicious!
Teodora says
My favorite sweet potato recipe! I love it!
Andrea says
Same! They're soooo tasty!
Janaye says
Love it looks so good
Andrea says
The best kind of fry!
Brooke Booram says
Could you use corn starch instead?
Toni Okamoto says
Hi Brooke! Yes, cornstarch works in place of the potato starch. Use the same 2 tablespoons. Thank you for the 5 stars!