Baked Sweet Potato Wedges

Baked Sweet Potato Wedges

Baked Sweet Potato Wedges


Well this recipe is no secret, however they’ve been a staple at my household since I was young. Personally, I make these for my family and for company when they come over and they’re always a big hit! Did I mention super quick to whip up?

Sweet potatoes are lower on the glycemic index compared to its counterparts, rich in fiber (wash them really well and keep the skin on!) and full of micro-nutrients. All allowing you to stay full for longer and properly nourish your body while doing so.


Baked Sweet Potato Wedges Recipe

serves 6


1 bag of sweet potatoes (about 4-5 medium sized), scrubbed and cut lengthwise

2 tbsp. Olive oil

1/2 tsp. Himalayan salt

1/2 tsp. Rosemary

1/2 tsp. Oregano

1/2 tsp. Basil


  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. Place the cut sweet potato into a large mixing bowl.
  3. Add in olive oil, salt, rosemary, oregano and basil.
  4. Using your hands, toss all together thoroughly.
  5. Arrange the sweet potato onto the baking sheet and spread evenly apart. Try not to overlap the wedges so they bake evenly.
  6. Place into the oven for 30 minutes or until slightly browned. Poke a fork into the centre of a few wedges and make sure they’re soft. (You can flip them halfway, although I do not!)


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