Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Roasted Sweet Potato Wedges

From the book Kitchen Sense by
Serves 4 to 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


These sweet-potato wedges are all about the flavor of the vegetable — they have no added sweetness, save for what the potato brings to the dish. There’s no need to peel the sweet potatoes; just scrub them well.


2 lb. sweet potatoes, washed but not peeled
3 Tbsp. extra-virgin olive oil
tsp. kosher salt
~ Freshly ground black pepper
2 garlic cloves, smashed but not peeled


  1. Preheat the oven to 425 degrees.
  2. How you cut up the sweet potatoes depends on their size and shape. The idea is to create wedges, each with some skin on it. I usually cut very large sweet potatoes in half crosswise, and then I cut each half lengthwise in half again. From each quarter I then cut wedges radiating out from the center. Use your high-school geometry and your imagination. The important thing is that the wedges be roughly the same size and thickness so they cook evenly.
  3. Place the wedges in a large cast-iron pan or other metal baking dish. Drizzle the olive oil over the potatoes and sprinkle with the salt and a generous amount of black pepper. Add the garlic to the pan, and using a large spoon or your hands, toss the potatoes to coat with the oil and spices. Roast for about 30 minutes, or until the wedges are tender and nicely browned around the edges. Toss them around once or twice while they are roasting to ensure even cooking.


Advance prep: You can cut the potatoes and toss them in the oil and spices in advance. While the potatoes are best served right from the oven, they are also good at room temperature.

Leftovers: The potatoes will keep for about two weeks in the fridge. Reheat in a 300-degree oven for 7 to 8 minutes. They are also good with eggs for breakfast.

Variation: If you’d like to add a handful of chopped fresh herbs, such as rosemary, thyme, marjoram, or flat-leaf parsley, to the potatoes, do so 5 to 7 minutes before the potatoes are done. Toss in the herbs, stir the pan, and finish cooking. If you put the herbs in sooner, they will burn and give the potatoes a bitter flavor.

This content is from the book Kitchen Sense by Mitchell Davis.

There is 1 comment on this item
Add a comment
0% recommend this recipe
1. by patricia on Oct 26, 2012 at 11:00 AM PDT

I make sweet potatoes like this all the time and usually end up with a delicious but mushy result. Any tips to get them to come out more on the crispy side?

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice