Oven Roasted Sweet Potato Wedges
Sometimes life is a little complicated. We own things we don't use, want things we don't need, and over-commit our schedules. When I want to Marie Kondo my breakfast routine, I make these 1 ingredient oven-roasted sweet potato wedges. Meals can't get any simpler than 1 ingredient.
What I Love About This Recipe
Not only are sweet potatoes filling and packed with nutrition, but they are also delicious. These roasted sweet potato wedges naturally caramelize in the oven. Adding salt, sugar, or butter to these roasted sweet potatoes is not necessary. In fact, it's discouraged because the added ingredients take away from these natural treats.
You can choose to eat sweet potatoes with the skin or not. Personally, I prefer to peel the skins off. I make several pounds of these ahead of time at the start of the week. They are a great snack or quick breakfast. If you manage to eat 1 pound of sweet potatoes, you will eat a whopping 400 calories. Do you stress eat? Keep some of these sweet potatoes nearby.
The Only Ingredient
Sweet potatoes are the only ingredient you need for this recipe. I have found orange sweet potatoes to be the best potato to use. White sweet potatoes are drier and don't caramelize the same way. I have also made roasted purple sweet potatoes the same way, and they have turned out great as well. However, purple sweet potatoes are a little more difficult to come by.
Tips for Roasting Sweet Potatoes
- Try to get the same-diameter sweet potatoes. When roasting these sweet potatoes in the oven, a large change in diameter will cook unevenly.
- Wash the sweet potatoes. I scrub the outside of the sweet potato skin really well if I'm planning on eating the skins.
- Leave the skins on. The skins create a barrier when roasting which semi-steams the center of the sweet potato. You can remove the skins easily once the sweet potatoes have cooked. They just peel off.
- Roast with skins on top. Keeping the skins on top help with that barrier for steaming the inside of the sweet potato. Also, if it's more forgiving when roasting in the oven. So if you slightly overcook the sweet potatoes, you won't be able to tell.
- Use parchment paper. The parchment paper keeps the sweet potatoes from sticking to the pan, so you don't need to use olive oil or butter.
- Roast until fork-tender. I remove the sweet potatoes from the oven whenever I can easily pierce the sweet potato in its thickest section. I look for the fattest sweet potato on the pan and stab it right in the middle.
- Adjust the timing. There is no real set time for this recipe as it depends on the type of sweet potato and size. I usually end up roasting my pan of sweet potatoes for anywhere from 35 minutes to 1 hour.
How To Roast Evenly
The key for oven-roasted sweet potatoes is to cut them into wedges so that the sweet potato will roast evenly. First, cut the sweet potato in half longways. Then, cut the sweet potato into 2" (5 cm) or 3" (7.5 cm) sections.
Variations
I recommend eating these sweet potatoes in 2 ways: One is as is. Remove the skins (or not) and eat as many as you want. The second is a sweet potato almond butter bowl.
📋 Recipe
Roasted Sweet Potato Wedges
Ingredients
- 3 lbs orange sweet potatoes
Instructions
- Set the oven to 400℉ (205 ℃). Wash sweet potatoes well. Cut the sweet potatoes into wedges.
- In a roasting pan, add a layer of parchment paper. Place the sweet potatoes skin up in the roasting pan.
- Bake the sweet potatoes in the oven for 35 minutes to an hour (depending on the sweet potato and size) or until a fork can easily pierce the largest sweet potato wedge.
- Remove from the oven and allow to cool.
Notes
- Once the sweet potatoes have cooled, they can be put in an airtight container in the fridge.
- Storage: Store sweet potatoes in an airtight container in the fridge for up to 5 days. Reheat one serving of the sweet potato wedges in a microwave-safe bowl for 1 minute.
I used this recipe to mass prepare a bunch of roasted sweet potatoes for the week. My sweet potatoes were shaped a little thicker, so the wedges weren’t as small as yours. The cook time was a little longer, but they tasted great. Thanks for the recipe
thanks for the comment!