These roasted sweet potato wedges are crispy on the outside, fluffy on the inside, and the perfect side dish. Here, I’ve topped the oven-baked sweet potato wedges with salty feta, juicy pomegranate, fresh parsley, and a kick of red chilli to make this side the main event! They’re perfect every time and require minimal effort for a truly delicious dish.

This sweet potato wedges recipe cooks the potatoes in the oven, but you could also use an air fryer if you prefer – I’ve included notes for both options below. I love serving them as pictured here with the salty feta, spicy chilli, and sweet burst of pomegranate – but you could skip these steps and serve your sweet potato wedges plain if you prefer.

These wedges pair well with creamy cooling tzatziki or tahini yogurt sauce, a side of grilled halloumi or falafel, a fresh green salad, veggie kebabs, or alongside bean burgers or wraps! Try these delicious Greek lemon wedges or my epic dirty fries recipe next.

Ingredient Notes

Exact measurements for these sweet potato wedges are in the recipe card below. Here are some helpful notes to get you started!

• Sweet Potatoes: Opt for sweet potatoes roughly the same size if you can, and long enough to make a nice-looking wedge shape. There’s no need to peel them unless you want to – just give them a good scrub to get any wispy bits off!
  
• Olive Oil: Helps get that golden, crisp finish. You could use avocado oil, too.
  
• Smoked Paprika & Thyme: These bring warmth and a herby depth that balances the natural sweetness of the potatoes. A pinch of ground cumin or some cayenne pepper for added spice pairs well too.
  
• Feta: The sharp saltiness works perfectly against the sweet potatoes. Opt for a block of feta that you can crumble yourself for the best results (note – some feta cheeses are not vegetarian-friendly, so be sure to check the packaging!).
  
• Pomegranate Seeds: These add an amazing, juicy burst of sweetness to your wedges. An optional addition, but highly recommended. You could swap for a drizzle of honey instead.
  
• Red Chilli: Adds a nice touch of heat and color. Use as much or as little as you like. If you’re using cayenne pepper on the wedges, be careful not to overload the sweet potato with spice!

How To Make These Oven-Baked Sweet Potato Wedges

This is a simple one-pan recipe that’s really easy to throw together – check the recipe card at the bottom of the page for the exact ingredient quantities and full in-depth instructions. Here’s an overview:

1. Chop the sweet potatoes into wedges

I cut each potato into 8 pieces for the perfect wedge shape – if you watch the video attached to this blog post, you’ll be able to see how I cut my wedges if you need a visual guide.

2. Season & Roast

Add the sweet potato wedges to a large bowl and add in the olive oil, dried thyme, smoked paprika, salt, and pepper. Use tongs or your hands to toss the wedges and coat them thoroughly. 

Arrange the wedges on a baking sheet lined with parchment paper, leaving space between each wedge. Bake them for 45 minutes, flipping halfway through for even crisping on both sides!

3. Load Up

Top the cooked sweet potato wedges with crumbled feta, diced parsley, pomegranate seeds, and sliced red chilli. Serve with your favorite dip: I love a herby yogurt sauce or garlic aioli.

Air Frying Your Sweet Potato Wedges

To air fry your sweet potato wedges, chop and season them following the instructions above, and then arrange them in a flat, evenly spaced layer in your air fryer.

Air fry at 200C | 395F for 20 – 30 minutes, tossing every so often, or until they’re crispy and golden. Then, load them up as per the instructions above.

Top Tips \ Chef’s Notes

Here are a few top tips I’ve picked up over my many years cooking sweet potato wedges to help you get the absolute best results from this recipe¬

• Don’t crowd the pan! Leaving space around each wedge makes such a huge difference in how crispy your wedges will get. Remember: air flow = crispy edges.
  
• If you’re not short on time, you can soak the wedges in cold water for 30 minutes before baking for extra crispiness. Honestly, I usually don’t bother with this, though, unless I really want to impress someone!
  
• Toss the sweet potato wedges gently in a large mixing bowl with oil and seasonings to coat evenly. This works better than just seasoning everything on the baking tray, as you often end up with wasted oil and seasoning this way.
  
• For even more flavor, add a sprinkle of garlic powder or a drizzle of honey post-bake. These sweet potato wedges are super versatile, so follow your own tastes and make them yours!
  
• If you’ve found yourself with a bizarrely shaped sweet potato, don’t be afraid to take a little more time carving your potato into wedge shapes. But remember, it all tastes the same no matter how they end up looking! You could also cut fry shapes if that’s easy, just keep in mind that you may have to adjust the cooking time.

Storage

If you have leftover sweet potato wedges, store any leftovers in an air-tight container in the fridge for up to 3 days. These wedges are great hot or cold, but I prefer them hot. Reheat in the oven or air fryer at 180C (355F) until hot and crisp.

If freezing, I’d recommend freezing your sweet potato wedges before you load them up with the feta and chilli, etc.

FAQs

Can I make these ahead of time?
Yes! You can chop and season the wedges a few hours ahead. Store in the fridge until ready to bake.

Do I need to peel the sweet potatoes?
Nope! The skin adds texture and helps the wedges hold their shape. Just scrub well.

How do I get them really crispy?
Don’t overcrowd the tray, flip halfway, and bake at high heat. You can also try preheating the tray for extra crispness.

What dips go well with this?
Tzatziki, garlic mayo, chipotle aioli, or even a lemony tahini dressing all work great.