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These small batch sweet potato wedges are easy to make and full of flavor. Roasted until tender with a lightly golden exterior, they’re seasoned simply and ready in just 25 minutes. Perfect as a side or snack for one or two servings.
These roasted sweet potato wedges are a great snack or side to pair with single serving mains, like Popcorn Chicken, Oven Baked Ribs, Meatloaf, or Beef Tenderloin. For even more serving suggestions, see the list below!
Why You’ll Love This Recipe
- Perfectly Portioned: Just the right amount for one person, or a great side for two.
- Quick and Easy: Minimal ingredients and prep time.
- Naturally Delicious: Sweet potatoes bring their own sweetness, enhanced by simple seasonings.
- Versatile: Enjoy them with lunch, dinner, or even breakfast.
These small batch sweet potato wedges are made with one sweet potato, giving you just the right amount for one or two. Roasting brings out their natural sweetness, creating wedges that are lightly crisp on the outside and soft inside. A simple blend of spices adds warmth without overpowering, making them a versatile snack or side—all the flavor of a full batch without the waste.
Ingredients
If you have any ingredients leftover from this small batch sweet potato wedges recipe, check out our Leftover Ingredients Recipe Finder.
This recipe keeps it simple, letting the natural sweetness of the sweet potatoes stand out. Customize with your favorite seasonings—try Creole Seasoning or Garam Masala, rosemary, curry powder, or lemon pepper for a different flavor boost.
- Olive Oil: Helps the wedges crisp up and develop a golden-brown color as they roast.
- One Sweet Potato: Naturally flavorful and nutrient-rich, roasting brings out its soft, creamy texture. Extra sweet potatoes? Use them in Sweet Potato Pie or Sweet Potato and Black Bean Salad.
- Kosher Salt – Enhances all the other flavors.
- Black Pepper – Adds mild heat and a slight citrusy note for balance.
- Paprika – I use sweet paprika for a mild, warm flavor that complements the sweetness without overpowering. For a smoky touch, smoked paprika adds depth and a hint of BBQ flavor. Both options bring a pop of color to the wedges.
- Cinnamon – A touch of cinnamon enhances the natural sweetness and adds a warm, earthy note for extra flavor.
How To Bake Sweet Potato Wedges
These step-by-step instructions will guide you through baking sweet potato wedges using just one sweet potato. See the recipe box below for exact measurements and full instructions.
- Preheat the Oven: Place a rack in the center of your oven and preheat to 425°F (220°C).
- Prepare the Sweet Potato: Scrub and dry the sweet potato. You can peel it, but I like to leave the skin on for added texture.
- Slice Into Wedges: Cut the sweet potato in half lengthwise, then cut each half in half again to make four long pieces. Slice each piece into wedges.
- Season and Coat: Spread the wedges on a parchment-lined baking sheet for easy cleanup. Drizzle with olive oil, then sprinkle with salt, pepper, cinnamon, and paprika. Toss everything together directly on the sheet to coat evenly.
- Roast the Wedges: Bake for 20 minutes, then remove the sheet and flip the wedges with a spatula. Return to the oven for another 5–10 minutes, until they’re lightly browned and tender. Sprinkle with a little extra salt if desired and enjoy them warm.
Expert Tips
- Cut Evenly: This helps the wedges cook at the same rate.
- Try Different Spices: Customize with your favorite seasonings.
- Serve Right Away: Best enjoyed fresh for the ideal texture and flavor.
- Want Extra Crispiness? Broil for 1–2 minutes after roasting.
Serving Suggestions
These roasted sweet potato wedges pair well with just about anything. Here are a few great options:
- Main Dishes: Serve alongside Baked Chicken Thighs, Turkey Tenderloin, or Stuffed Peppers for a flavorful, well-balanced meal.
- Sandwiches & Sliders: Enjoy with Ham and Cheese Sliders or a Reuben Sandwich for a sweet and savory contrast.
- Breakfast & Brunch: Pair with Cheesy Baked Eggs for a hearty start to the day.
Dipping Sauces For Sweet Potato Wedges
A good dipping sauce makes these roasted sweet potato wedges even better! Here are some favorites:
- Garlic Aioli – A creamy mix of mayo, minced garlic, lemon juice, and a pinch of salt. Smooth and tangy, it pairs well with the warm spices on the wedges.
- Spicy Mayo Ketchup – Blend mayonnaise, ketchup, and a few dashes of hot sauce for a creamy, slightly tangy dip with a little heat.
- Honey Mustard – Mix equal parts honey, mayo, and Dijon mustard for a sweet and tangy sauce that complements the natural sweetness of the potatoes.
- BBQ Ranch – Stir together ranch dressing and BBQ sauce or a smoky, tangy dip with just a hint of sweetness.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For best texture, reheat on a baking sheet in the oven at 350 degrees F or in the microwave.
Yes, just double the ingredients and use a larger baking sheet.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve baked sweet potato wedges recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Sweet Potato Wedges
Equipment
Ingredients
- 1 medium sweet potato (about 8 oz)
- 1 tablespoon olive oil
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon paprika (optional, but recommended)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Place a rack in the center of your oven and preheat to 425°F (220°C).
- Scrub and dry the sweet potato. You can peel it, but I like to leave the skin on for added texture.
- Cut the sweet potato in half lengthwise, then cut each half in half again to make four long pieces. Slice each piece into wedges.
- Arrange the wedges on a rimmed baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with cinnamon, paprika, salt, and pepper. Toss to coat the wedges evenly.
- Bake for 20 minutes, then remove the sheet and flip the wedges with a spatula. Return to the oven for another 5–10 minutes, until they’re lightly browned and tender. Sprinkle with a little extra salt if desired and enjoy them warm.
Notes
- Cut Evenly: This helps the wedges cook at the same rate.
- Try Different Spices: Customize with your favorite seasonings.
- Serve Right Away: Best enjoyed fresh for the ideal texture and flavor.
- Want Extra Crispiness? Broil for 1–2 minutes after roasting.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Do you eat the peel if you leave it on?
Yes! It’s full of nutrients.
These were excellent, especially with the 10 second garlic aioli as a dipping sauce!!
Thanks! Checked the comments for an idea of something to dip them in. Off to find that recipe!
Good recipe.
Thank you!