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+ servings

Sweet Potato Wedges

Perfectly baked Sweet Potato Wedges require practically zero prep, are priority allergens free, naturally gluten free and vegan too!
Course Side Dish
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 24 wedges
Author Laila Sbeinati


  • 5-6 sweet potatoes washed and cleaned, halved twice, skin-on (optional)
  • 3 Tbsp olive oil
  • 1 Tsp cumin
  • 1 Tsp smoked paprika
  • 1 Tsp garlic powder
  • ¾ Tsp or to taste sea salt
  • Fresh lemon juice from ½ a lemon


  • Preheat oven to 450F and line a large baking sheet with parchment paper.
  • Place cut potatoes on the baking sheet, and drizzle olive oil all over, massaging the potatoes to get them coated.
  • Sprinkle cumin, paprika, and garlic powder over potatoes and work the spices using your hands to get an even coating.
  • Finally season with sea salt then place in preheated oven and bake for 40 minutes, until sweet potatoes turn a beautiful dark orange and slightly charred on the edges.
  • Remove from oven, squeeze fresh lemon juice all over potatoes. Let slightly cool before enjoying - to avoid burning your tongue!


If the sweet potatoes are on the larger side, you may need to halve them another time once you've halved them twice...so thrice ;) You may need to add more/less salt depending on the size of your wedges - therefore season to taste. I needed about ¾ teaspoon of sea salt.