When the weather turns cold, whip up a comforting batch of sweet potato wedges, seasoned to perfection and oh so good. Enjoy them as a side dish, topped on a salad or dipped into a soft-boiled egg (seriously good!).
Sweet potatoes are one of the most versatile vegetables for the autumn season. They taste amazing sautéed, boiled, mashed or baked. But, roasting sweet potatoes gives them a whole new flavour profile with a crispy, caramelised edge and soft, smooth centre.
Shopping for sweet potatoes
While sweet potatoes are available all year round, their peak season is from autumn to early winter. Here’s a few things to look out for when choosing the right sweet potato:
- Choose the orange and red skinned potatoes. These are known as the “moist varieties” and tend to be sweeter, creamier, and less starchy.
- Look for smooth skins and no soft spots. Take a closer look and make sure there are no discolorations and that the potato is nice and firm.
How to roast sweet potatoes, perfectly
To get perfectly roasted wedges, there’s a few key steps to success. Here’s how to do it:
- Peel or don’t peel the potatoes, it’s up to you. Either way works with this recipe, so it’s simply personal preference. If you’d like a smidge more nutrients, leave the skin on. If you’d like a consistent texture, remove the skin. Then, wash the sweet potatoes.
- Cut the potatoes into even wedges about 2.5cm (1 inch) width . Try to cut them all the same size so that they roast evenly.
- Soak the wedges in water for at least an hour, then drain, rinse and pat dry with kitchen paper. Next, toss the sweet potatoes in a couple of tablespoons of olive oil. A few grinds of garlic sea salt will take them to the next level! (Not an affiliate link, it’s simply the best and I use it every day!).
- Place the wedges in a single layer onto a baking sheet, making sure there’s space between them.
- Roast at 200°C (390°F) for 20 minutes. Flip and roast for another 10-15 minutes, or until golden brown on all sides and cooked through. Serve immediately.
- Don’t be tempted to skip soaking your sweet potato wedges! I know it might feel like a pointless step, but I promise it isn’t. In fact, this is THE secret to making crispy and crunchy sweet potato wedges. It helps to draw out excess starch.
- Don’t crowd your baking sheet. If the sweet potato wedges are too close together, they’ll steam rather than roast and get crispy. It’s best to divide a large batch onto two baking sheets.
How to season to perfection
While sweet potatoes taste delicious with just a sprinkle of sea salt and pepper, a little extra seasoning really elevates the flavour. That’s why I use garlic sea salt from The Garlic Farm – it’s the best!
Other sweet potato recipes to try
- Sweet potato curly fries
- 7-spice tray bake
- Sweet potato soup with chermoula-roasted chickpeas
- Lemony sweet potato & lentil curry
I hope you enjoy these sweet potato wedges. If you make them, let me know how they turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Sweet potato wedges
- 1.5 kg sweet potatoes
- 2 tbsp olive oil
- 1 tsp garlic salt
- Cracked black pepper
- 1 tsp chopped fresh parsley to serve (optional)
- Wash the sweat potatoes and peel if desired. Cut them into even wedges of about 2.5cm (1 inch) width. Soak the sliced wedges in water for at least an hour, then drain, rinse and pat dry with kitchen roll (see notes).
- Preheat the oven to 200°C (390°F) and line a baking tray with plastic-free baking parchment.
- Place the sweet potato wedges in a large bowl, drizzle with olive oil, sprinkle with garlic salt and black pepper and toss to coat well. Spread the wedges evenly on the prepared tray in a single layer, not touching each other.
- Roast for 20 minutes. Flip and roast for 10-15 minutes, or until golden brown on all sides and cooked through. Sprinkle with chopped parsley (if using) to serve.
- You can skip soaking the sweet potato wedges if you’re pushed for time. But, this is the secret to making crispy and crunchy sweet potato wedges, as it draws out excess starch.