Roasted sweet potato wedges are a delightful and healthy side dish that has gained popularity in recent years. Originating from Central and South America, sweet potatoes have been cultivated for thousands of years and were a staple in the diets of many indigenous people. Today, they are enjoyed worldwide for their natural sweetness and versatility in cooking.
Sweet potatoes are not only tasty but also packed with essential nutrients. They are rich in dietary fibre, vitamins A and C, and antioxidants, which help support a healthy immune system and improve vision. Additionally, sweet potatoes have a lower glycaemic index compared to regular potatoes, making them a healthier alternative for maintaining stable blood sugar levels.
Roasted Sweet Potato Wedges Tips
- Choose Firm Sweet Potatoes: Select sweet potatoes that are firm and free from blemishes for the best texture.
- Cut Evenly: You can cut your sweet potatoes into wedges or medallions, but make sure they are even in size to ensure they cook at the same rate.
- Peeling Options: You can peel the sweet potatoes or leave the skin on for added texture and nutrients. If you decide to leave the skin on, give them a good scrub to remove any dirt.
- Soak in Water: Soak the cut wedges or medallions in cold water for 30 minutes to remove excess starch and help them crisp up.
- Use High Heat: Roast at a high temperature (around 220°C) to achieve a crispy exterior.
- Don’t Overcrowd the Pan: Spread the wedges or medallions out in a single layer to allow for even roasting.
- Season Well: Generously season with salt, pepper, and your favourite herbs and spices for maximum flavour.
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Fresh parsley for garnish (optional)
Directions
- Preheat Oven: Preheat your oven to 220°C (430°F).
- Prepare the Potatoes: Wash and peel the sweet potatoes. Cut them into wedges of equal size.
- Soak the Wedges: Place the wedges in a bowl of cold water and soak for 30 minutes. Drain and pat dry with a kitchen towel.
- Season the Wedges: In a large bowl, toss the wedges with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
- Arrange on Baking Sheet: Spread the wedges in a single layer on a baking sheet lined with parchment paper.
- Roast: Roast in the preheated oven for 25-30 minutes, turning halfway through, until the wedges are golden brown and crispy.
- Serve: Remove from the oven and garnish with fresh parsley if desired. Serve hot.
Enjoy these delicious roasted sweet potato wedges with your favourite main course or as a tasty snack. For another healthy treat, check out our Baked Apple Chips recipe.
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