Great sweet potato wedges that are a healthy side dish that are quick to make and so delicious! Includes an easy honey mustard sauce.
Sweet potato wedges are one of my favorite side dishes because they compliment just about any meal. These simple ones are perfect for making over and over again!
Plus, there is an easy 3 ingredient sweet honey mustard dipping sauce that just can’t be beat.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, lupin, sulfites, and more
Why You’ll Love these Sweet Potato Wedges
- Super simple to make
- Easy ingredients to find
- Perfect side dish for so many meals
- Enjoy with sandwiches, sloppy joes, or for Thanksgiving!
The sweet potato wedges only need a few ingredients while the dipping sauce has just 3 more. Make one or both!
- Sweet Potatoes: The essential ingredient! Try to find ones that will easily be sliced with the size of a knife that you have.
- Olive oil: I love olive oil for the healthy benefits. But any neutral flavored oil will work in this recipe.
- Salt and Pepper: Season to taste!
- Honey Mustard Sauce: You’ll need honey, Dijon mustard, and mayonnaise to make this easy 3 ingredient dip.
If you are allergic to mustard, you can still make these! Just don't make the dipping sauce. That is the only time you use mustard. Instead, you can dip them in a tomato free BBQ sauce or dairy free ranch dressing.
If you are allergic to eggs, use a vegan mayo to make the dressing.
These oven baked sweet potato wedges are a must make for just about any meal. Especially when you read how easy they are to make!
For the full instructions, complete with measurements, please see the recipe card below.
- Preheat the oven to 400F and line a baking sheet with parchment paper or your favorite silicone mat.
- Cut the sweet potatoes into wedges and pat them dry.
- Toss the potatoes in the oil and lay them flat on the baking sheet. Sprinkle it with salt and pepper.
- Bake for 40-50 minutes depending on the size of your potatoes.
- Mix up the sauce ingredients in one bowl.
You can turn the broil setting on the oven for the last 5 minutes to really help get some color and crisp up the potatoes!
Why are my sweet potato wedges not crispy?
If your wedges don’t come out crispy, don’t worry.
First, they may be a little undercooked. Just pop them back in the oven under the broiler for a few minutes to get them crispy.
Second, sweet potatoes are naturally not as crispy as white potatoes for the very same reason they are sweet! The enzymes in the sweet potato begin to break down the starches in the potatoes while they are baking in the oven. The enzyme turns into maltose, aka, sugar!
But the sweetness means that sweet potatoes are naturally less crispy.
How to store
Sweet potato wedges are best served hot from the oven.
Fridge: Keep any leftover wedges in an airtight container in the fridge for 3 days. The honey mustard sauce will also keep in the fridge in a jar or other airtight container for up to a week.
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- mixing bowl
- mixing spoon
- measuring cup
- measuring spoon
- cutting board
- baking sheet
- Parchment paper or silicone mat
- 3 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
Honey Mustard Sauce
- ¼ cup honey
- ¼ cup mayonnaise
- ¼ cup Dijon mustard
- Pinch paprika or cayenne pepper
- Preheat the oven to 400F. Line a baking tray with parchment paper or a silicone baking mat. Set aside.
- Wash the sweet potatoes. Cut them first in half vertically, then half again. Finally, cut them into wedges. If your sweet potatoes are very large, cut them in half horizontally first.
- Coat the potatoes in the olive oil and sprinkle with salt. Place them in rows on the baking sheet.
- Bake for 40-45 minutes, depending on the size and thickness of your potatoes.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.