Easy Sweet Potato Wedges

Dive into delightful, golden brown sweet potato wedges for a quick snack or side dish. Courtesy of our partners at Cooking Light, this recipe uses a two-step process to pre-cook the potatoes before baking (hint: it involves a microwave!). You’ll be serving these babies up in no time!

Ingredients for servings

    For the potato wedges

  • 3 medium sweet potatoes about 2 pounds, each halved lengthwise

  • 0.33333333333 cup water

  • 1 tablespoon canola oil

  • 0.25 teaspoon salt

  • 0.25 teaspoon black pepper

  • For the sauce

  • 2 teaspoon honey

  • Dash of vanilla extract


  • Place a large baking sheet in oven. Preheat oven to 450°F (do not remove pan from oven).

  • Place potatoes and 1/4 cup water in a medium microwave-safe bowl. Cover with plastic wrap, and pierce with tip of a knife to vent. Microwave on HIGH for 5 minutes. Drain water.

  • Cut each potato half lengthwise into 4 wedges.

  • Add oil to potatoes; toss to coat.

  • Carefully remove preheated pan from oven, and coat pan with cooking spray. Arrange potatoes in a single layer on pan, and sprinkle with salt and pepper. Bake at 450°F for 18 minutes or until the wedges are browned and tender.

  • Combine yogurt, honey, and vanilla, stirring well. Serve sauce with potatoes.

  • 3 Ways to Riff

    • Sprinkle 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cumin on the sweet potatoes along with the salt and pepper. Omit the yogurt sauce and instead sprinkle potatoes with 1/4 cup shredded cheddar or Monterey Jack cheese. Omit the yogurt sauce and drizzle with a combination of 1 1/2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon cider vinegar.

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