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Roasted Sweet Potato Wedges

Roasted sweet potato wedges are tossed with olive oil, kosher salt, black pepper, and paprika, then roasted until tender with browned edges. Cutting them about 1/2 inch thick helps them cook evenly on the baking sheet.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 254
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes scrubbed and dried
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Trim the ends off the sweet potatoes, cut each in half lengthwise, then cut each half into wedges about 1/2 inch thick.
  4. Toss the wedges with the olive oil, salt, black pepper, and paprika until evenly coated.
  5. Arrange the wedges in a single layer on the baking sheet and roast for 25 to 35 minutes, flipping them halfway through, until tender and browned at the edges.

Notes

For browned edges, arrange the wedges in a single layer without crowding the baking sheet. Store leftovers in the refrigerator for up to 4 days; freezing is not recommended because the wedges can soften. For a lower-sodium version, reduce the kosher salt to taste.