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Plate of roasted sweet potato wedges.
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5 from 43 votes

Crispy Roasted Sweet Potato Wedges

Crispy roasted sweet potato wedges tossed with potato starch and taco seasoning and baked until golden. An easy 5-ingredient vegan side dish.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 158kcal
Author: Toni

Equipment

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.
    Sweet potato wedges tossed with oil and seasonings.
  • Spread the wedges in a single layer on the baking sheet and bake for 20 minutes, until golden and tender.
    Seasoned sweet potato wedges spread on a lined baking sheet.

Notes

Don’t overcrowd the baking sheet, or the wedges will steam instead of crisp. Use two sheets if needed.
Cut the wedges evenly so they cook at the same rate.
Cornstarch works in place of potato starch at the same amount.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 433mg | Potassium: 306mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13014IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg