Roasted Sweet Potato Wedges

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Coated in a sweet and savory combination of brown sugar, cinnamon, and salt and pepper, these delicious roasted sweet potato wedges are made for devoted fans of sweet potato casserole.

Roasted Sweet Potato Wedges

If you’re a devotee of sweet potato casserole, this roasted sweet potato wedges recipe may seem like a pretty big departure. But these spiced and sweet wedges have all the delicious flavors we enjoy so much in a casserole – no one will realize how lightened up they are! They’re so good and the hint of brown sugar brings out their natural sweetness, without making them over-the-top sweet. The cinnamon is the perfect complement to the sugar and the cherry on top is the salt and pepper. 

Fortunately, these sweet potato wedges are so easy to make. Just cut up your sweet potatoes, coat them in the seasoning, and bake! Once they’re fork-tender, it’s time to dig in and enjoy. Crispy on the outside but tender on the inside, these are a family favorite around here – we can’t get enough! I’ve included some serving suggestions below, but this recipe is very versatile. Serve your wedges as a party snack or as a substitute for fries alongside your favorite main meal.

If you’re on the hunt for more sweet potato recipes, head straight to this post.

Okay, let’s get cookin’ and make some scrumptious sweet potato wedges!

Roasted Sweet Potato Wedges ingredients.

Recipe Ingredients

  • Sweet potatoes
  • Olive oil
  • Brown sugar
  • Cinnamon
  • Salt and black pepper

How to Make Roasted Sweet Potato Wedges

Place wedges on baking sheet and drizzle with oil.

Wash your sweet potatoes but don’t peel them.

Cut them all into wedges and place them on a baking sheet that has been sprayed with nonstick cooking spray or lined with parchment paper (this just makes cleanup easier).

Drizzle olive oil over them and toss to coat, then arrange them skin side down.

Season wedges and then bake in oven.

Stir together the brown sugar, cinnamon, salt, and pepper. Sprinkle half of this over the wedges.

Bake at 425. About halfway through (15 minutes), stir them and sprinkle with the remaining topping. Continue to bake until they are fork-tender (about 30 minutes).

Is your kitchen smelling wonderful yet?

Roasted Sweet Potato Wedges

Serve hot. How easy was that?

Oooh, these baked sweet potato wedges are so good and a great side to go with any meal!


  • You can store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or the air fryer.
  • On the other hand, store them in the freezer for up to 3 months. Thaw in the fridge before reheating as above.

Recipe Notes

  • If you’d prefer more savory sweet potato wedges, substitute the brown sugar and cinnamon for 2 tablespoons of finely chopped fresh rosemary. Another combination is 1 teaspoon each of garlic powder and smoked paprika, and 1/2-teaspoon of 
  • While I prefer unpeeled sweet potato, you can totally peel your wedges.

Recipe FAQs

What do you serve with roasted sweet potato wedges?

Serve your wedges as an appetizer or snack on their own or with your favorite dipping sauce. This might be cranberry sauce, my delicious Comeback Sauce, or chipotle ranch dressing. These baked wedges are also a great side dish alongside a main dish like crockpot turkey breast, roasted chicken, baked ham, French dip sandwiches, or even maple glazed pork chops.

You might also enjoy these other sensational sweet potato recipes:

Sweet Potato Pie

Sweet Potato Muffins

Grandma’s Sweet Potato Casserole

Sweet Potato Skins With Candied Bacon and a Spicy Basil Cream Sauce

Roasted Sweet Potato Wedges

Coated in brown sugar, cinnamon, and salt and pepper, these delicious roasted sweet potato wedges are for fans of sweet potato casserole.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: potatoes, sweetpotato
Servings: 4
Calories: 228kcal


  • 2 medium to large sweet potatoes washed but unpeeled
  • olive oil
  • 3 tablespoons dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper


  • Preheat oven to 425. Carefully cut each potato lengthwise into about 6 wedges and place them in a single layer on a rimmed baking sheet sprayed with nonstick cooking spray or lined with parchment paper. Drizzle with olive oil and stir to coat. Arrange potatoes skin side down.
    2 medium to large sweet potatoes, olive oil
  • Stir together the brown sugar, cinnamon, salt, and pepper and sprinkle half of this over the potato wedges.
    3 tablespoons dark brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon salt, 1/8 teaspoon ground black pepper
  • Bake potatoes until they are fork-tender (about 30 minutes). Stir and sprinkle them with the remaining topping halfway through. Serve hot.


Calories: 228kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


Nine-tenths of wisdom is being wise in time. 

~Theodore Roosevelt

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  1. What is the reason for not peeling the sweet potatoes? Will the skins be as soft as the rest of the wedges once roasted?

  2. Oh, thank you Christy for this recipe! My Mom used to fix these when I was a little girl and I never knew just how she did them, but this recipe is “right on”. I am 73 and I’ve had to wait many years for the recipe! LOL! Thank you again for sharing and God Bless you and yours.

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