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Roasted Sweet Potato Wedges

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Roasted Sweet Potato Wedges
4 servings Easy
Total: Active:
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Ingredients (5)

  • 2 pounds small, evenly sized sweet potatoes (about 3 sweet potatoes), peeled
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon ground mustard
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon kosher salt
Nutritional Information
  • Calories241
  • Fat5.22g
  • Saturated fat0.75g
  • Trans fat0.0g
  • Carbs45.74g
  • Fiber6.88g
  • Sugar9.49g
  • Protein3.6g
  • Cholesterol
  • Sodium370.39mg
  • Nutritional Analysis per serving (4 servings) Powered by

A simple, fast, and healthy treatment for sweet potatoes, adapted from a recipe on the website Health. Experiment with different sweet potato varieties—just make sure to choose small, evenly sized ones so you end up with manageable wedges.


  1. 1Heat the oven to 450°F and arrange a rack in the middle.
  2. 2Cut each peeled sweet potato lengthwise into 8 even wedges. Combine the wedges in a large bowl with the olive oil, mustard, rosemary, and salt. Toss so that the wedges are evenly coated.
  3. 3Arrange the sweet potatoes in a single layer on a baking sheet. Bake for 15 minutes, flip the wedges, and bake an additional 15 minutes—they should be soft, browned, and crisp at the edges. Serve immediately.
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