Sweet potato wedges
Crisp-edged, oven-roasted sweet potato wedges with smoky paprika, garlic, and a light cornstarch coating. The wedges are roasted in a hot sheet pan so the cut sides caramelize while the centers turn tender. This recipe makes 2 servings, about 4 generous wedges each, and finishes with parsley and a quick yogurt-lime dipping sauce.
Estimated calories and US ingredient costs.
For 4 servings, use 2 1/2 lb sweet potatoes and 2 sheet pans so the wedges stay in one layer; do not increase oven temperature or shorten the roast. For a larger batch, roast in separate rounds rather than piling wedges on top of each other, which traps steam and softens the edges.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftHeat the oven and pan
~2 minHeat the oven and pan.
Set a rack in the center of the oven and heat to 425 F.
Put a large rimmed sheet pan in the oven while it heats so the metal gets hot; this helps the wedges brown instead of steaming.
Cut and dry the sweet potatoes
~2 minCut and dry the sweet potatoes.
Cut 1 1/4 lb sweet potatoes into 8 even wedges, about 3/4-inch thick at the widest point.
If the skins are damp, pat the wedges dry with a clean towel.
Even sizing matters because thin wedges can overcook before the thicker ones soften.
Ingredients
- 1 1/4 lb total for recipeSweet potatoes, scrubbed and cut into 8 wedges
Season with starch and spices
~2 minSeason with starch and spices.
In a large bowl, toss the wedges with 1 tbsp cornstarch, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
The cornstarch should look like a thin dusty coating, not a paste; it helps the edges crisp in the oven.
Ingredients
- 1 tbspCornstarch
- 1 tbspOlive oil
- 1 tspKosher salt
- 1/2 tspSmoked paprika
- 1/4 tspBlack pepper
- 1/4 tspGarlic powder
Arrange on the hot pan
~2 minArrange on the hot pan.
Carefully remove the hot sheet pan from the oven and spread the wedges in a single layer with a little space between them, cut sides down where possible.
Leave any extra coating behind in the bowl so it does not burn on the pan.
Roast until browned
~30 minRoast until browned.
Roast for 15 minutes, then flip each wedge with a spatula.
Continue roasting 12 to 15 minutes more, until the wedges are tender all the way through and the edges are browned with some dark caramelized spots.
If the pan looks crowded, rotate it once during the second stage for even browning.
Mix the dipping sauce
~2 minMix the dipping sauce.
While the wedges finish, stir together 1/4 cup plain Greek yogurt, 1 tbsp mayonnaise, 1 tsp lime juice, and 1 tsp water in a small bowl.
The sauce should be spoonable and lightly tangy; add the water to loosen it if it seems too thick.
Ingredients
- 1/4 cupPlain Greek yogurt
- 1 tbspMayonnaise
- 1 tspLime juice
- 1 tspWater
Finish and serve
~5 minFinish
Let them sit 5 minutes before serving so the exterior firms slightly and the centers finish setting.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Sweet potato wedges: serve.
Sweet potato wedges: Transfer the wedges to a plate or serving bowl, sprinkle with 1 tbsp chopped fresh parsley,
Sweet potato wedges: serve hot with the yogurt-lime sauce on the side.
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Ingredients
For 2 people
- 1 1/4 lb sweet potatoes, scrubbed and cut into 8 wedges
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 tbsp chopped fresh parsley
- 1/4 cup plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp lime juice
- 1 tsp water
Method
- Heat the oven and panSet a rack in the center of the oven and heat to 425 F. Put a large rimmed sheet pan in the oven while it heats so the metal gets hot; this helps the wedges brown instead of steaming.
- Cut and dry the sweet potatoesCut 1 1/4 lb sweet potatoes into 8 even wedges, about 3/4-inch thick at the widest point. If the skins are damp, pat the wedges dry with a clean towel. Even sizing matters because thin wedges can overcook before the thicker ones soften.
- Season with starch and spicesIn a large bowl, toss the wedges with 1 tbsp cornstarch, 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp garlic powder. The cornstarch should look like a thin dusty coating, not a paste; it helps the edges crisp in the oven.
- Arrange on the hot panCarefully remove the hot sheet pan from the oven and spread the wedges in a single layer with a little space between them, cut sides down where possible. Leave any extra coating behind in the bowl so it does not burn on the pan.
- Roast until brownedRoast for 15 minutes, then flip each wedge with a spatula. Continue roasting 12 to 15 minutes more, until the wedges are tender all the way through and the edges are browned with some dark caramelized spots. If the pan looks crowded, rotate it once during the second stage for even browning.
- Mix the dipping sauceWhile the wedges finish, stir together 1/4 cup plain Greek yogurt, 1 tbsp mayonnaise, 1 tsp lime juice, and 1 tsp water in a small bowl. The sauce should be spoonable and lightly tangy; add the water to loosen it if it seems too thick.
- Finish and serveTransfer the wedges to a plate or serving bowl, sprinkle with 1 tbsp chopped fresh parsley, and serve hot with the yogurt-lime sauce on the side. Let them sit 5 minutes before serving so the exterior firms slightly and the centers finish setting.
Before you cook
What to get ready
Large rimmed sheet pan or oven-safe skillet as directed, spatula and oven mitts.
Dry the cut wedges before coating and keep the yogurt dip separate until serving.
If something needs adjusting
Wedges are soft with no browned edges
Leave space on the tray and turn once; crowded wedges trap steam.
Doubling the vegetables reduces browning
Use a second tray and leave gaps between pieces. Crowding holds steam around the food instead of drying its surface.
Store for later
Refrigerate cooked vegetables promptly in shallow containers. Reheat to 165°F in an oven or skillet to improve texture; keep cold dips separate.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use remaining sweet potato in a peanut soup.
Next use for your ingredients: Sweet potato peanut soup →
Calculate this meal with your own prices →
How to Keep Roasted Vegetables Crisp →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For extra crisp edges, do not crowd the pan and do not skip the hot sheet-pan step. If your sweet potatoes are very large, cut the wedges a little thinner so the centers soften at the same rate the edges brown. A parchment-lined pan is fine, but a bare hot pan gives the best caramelization.
Make it work for you
You can swap the smoked paprika for sweet paprika or chili powder, but chili powder adds more warmth and may make the wedges taste less sweet. If you do not want the yogurt sauce, serve them with ketchup or a tahini-lemon dip; keep the seasoning on the wedges the same so the flavor still carries.
Use more of your Greek yogurt and mayonnaise in tuna patties.
Can I make these wedges ahead of time?
Yes. Roast them fully, cool within 2 hours, and refrigerate in a covered container for up to 3 to 4 days. Reheat on a sheet pan at 400 F until hot and re-crisped, about 8 to 12 minutes. The sauce can be mixed ahead too, but stir it again before serving because it may thicken in the refrigerator.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.