Sweet Potato Wedges {Awesomely Moreish Chips}

Sweet potato wedges are easy to make, delicious and low in fat. They make a great side dish or you can serve them with salsa or houmous for a healthy but satisfying snack. They are quite moreish so it's always worth making a few extra if you're feeling hungry. 

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Try them with roast chicken and salad instead of roast potatoes and vegetables. Sprinkle them with paprika and cayenne pepper to make them spicy if you like. Rosemary is a great flavour for sweet potatoes.

Sweet Potato Wedges

  • Prep time: 10 mins

  • Cooking time: 30 mins

  • Serves: 2-3


  • 3 medium sweet potatoes (around 750g in weight)

  • 2 tablespoons olive oil

  • Couple of sprigs of rosemary, leaves chopped (optional)

  • Good pinch of paprika and cayenne pepper (optional)

  • Salt to season (optional)


  1. Pre-heat the oven to 200 C / gas mark 6.

  2. Give the sweet potatoes a good scrub, no need to peel them, just cut off any yucky bits. Cut the potatoes into roughly 8 wedges each, or rough chip shapes.

  3. Toss the wedges in the oil until evenly coated and sprinkle with the spices. Mix in some chopped up rosemary leaves. Season with a few pinches of salt.

  4. Arrange the wedges on a baking sheet skin side down and bake for 30 minutes until golden and tender. Roast with the rosemary stalks to add flavour. Give the tray a shake 3 - 4 times during the cooking to ensure even browning.