Oh, honey roasted sweet potato wedges—just saying those words makes my mouth water! These little beauties are my go-to side dish for practically every occasion, from casual weeknight dinners to big holiday feasts. There’s something magical about how the edges crisp up into that perfect caramelized finish while staying tender inside. My family practically fights over the last wedge when I make these, especially my nephew who swears they taste like “candy vegetables” (his highest compliment). The best part? They’re so simple to make—just toss, roast, and forget about them while you handle the rest of dinner. Trust me, once you try these golden wedges drizzled with honey, you’ll understand why they disappear faster than I can say “seconds please!”
Why You’ll Love These Honey Roasted Sweet Potato Wedges
Oh, where do I even begin? These honey roasted sweet potato wedges are my little kitchen miracle, and I know you’re going to adore them as much as I do. Let me tell you why:
- Speedy prep – We’re talking 10 minutes of active time. Just slice, toss, and pop them in the oven? My kind of weeknight win!
- That irresistible texture – The honey caramelizes into this gorgeous sticky-crisp coating that’ll have you nibbling straight from the pan (no judgement here).
- Goes with everything – Seriously, these wedges play nice with grilled chicken, burgers, even breakfast eggs! I’ve served them at brunch parties and they vanished fast.
- Good-for-you sweet – Natural honey meets vitamin-packed sweet potatoes? Feels indulgent but is actually pretty wholesome. My nutritionist friend gives them two thumbs up!
Honestly, I’ve yet to meet anyone who doesn’t go wild for these. Once you try them, you’ll understand why my baking sheet is always in rotation!
Ingredients for Honey Roasted Sweet Potato Wedges
Let’s talk ingredients—because I learned the hard way that using the right stuff makes all the difference between good wedges and oh-my-goodness wedges. Here’s what you’ll need to gather for sweet potato perfection (and yes, I’ve included my not-so-secret tricks for each one!):
- 2 large sweet potatoes – I’m talking the kind that feel heavy for their size, with smooth skin and vibrant orange flesh. None of those skinny guys—they just don’t wedge as nicely!
- 2 tbsp olive oil – My trusty bottle of extra virgin lives by my stove for recipes like this (similar to my garlic roasted potatoes)—it helps the honey stick and crisp everything up beautifully.
- 1 tbsp honey – Not a drizzle, not a glob—pack that tablespoon right in there! I use raw honey for richer flavor, but regular works great too.
- 1/2 tsp salt – Plain old table salt is fine, though I sometimes use flaky sea salt if I’m feeling fancy.
- 1/4 tsp black pepper – Freshly cracked is best—it adds little bursts of warmth against the sweetness.
- 1/2 tsp paprika – This is my “aha” ingredient! Sweet smoked paprika makes these taste restaurant-worthy, but regular works if that’s what you’ve got.
See? Nothing weird or hard to find here—just simple ingredients that transform into something extraordinary. Pro tip: measure everything before starting so you can channel your inner TV chef when mixing!
How to Make Honey Roasted Sweet Potato Wedges
Okay, let’s get these beauties in the oven! I promise it’s easier than you think—I’ve made this recipe so many times I could do it in my sleep (and honestly, I practically have on those extra-tired weeknights). Here’s exactly how I get those perfect caramelized edges every single time:
Prepping the Sweet Potatoes
First things first—let’s talk wedges! I scrub my sweet potatoes clean (no peeling needed—the skins add great texture) and cut them lengthwise into quarters. Then, I slice each quarter into 2-3 wedges depending on size. The trick? Keep them about 1/2-inch thick at the widest part so they roast evenly. Too thin and they’ll burn; too thick and they won’t get that gorgeous caramelization. A little unevenness is totally fine—rustic is charming, right?
Coating and Roasting
Now for the fun part—the honey bath! I toss my wedges in a big bowl with all the goodies: olive oil, honey, salt, pepper, and that magic paprika. Here’s my secret—I use my hands to massage everything in! It feels a bit messy, but it’s the best way to get every nook and cranny coated. Then, I spread them out on a parchment-lined baking sheet—no overlapping or they’ll steam instead of roast. Into the 400°F oven they go for 15 minutes, then I flip each wedge (tongs work great for this) and roast another 10-15 minutes until they’re fork-tender and glistening. If I’m feeling extra fancy like when I’m making this baked salmon, I’ll broil them for the last minute to really crisp up those edges!
See? Simple as can be. The hardest part is waiting for them to come out of the oven—the smell is absolutely intoxicating!
Tips for Perfect Honey Roasted Sweet Potato Wedges
Alright, let me share all my hard-earned secrets for making these wedges absolutely foolproof! After countless batches (and a few burnt casualties along the way), here’s what I’ve learned:
Give them space to breathe! I know it’s tempting to pile all those wedges onto one baking sheet, but trust me—overcrowding is the enemy of crispiness. I use two sheets if needed, or roast in batches. They should barely touch each other, like shy dance partners at a middle school social.
Honey control is key. That tablespoon measurement? It’s just a starting point! If your sweet potatoes are extra large or you’ve got a serious sweet tooth, don’t be afraid to add another drizzle. I sometimes do a taste test with the raw wedges—if they don’t make me do a little happy dance, in goes more honey!
Parchment paper is your BFF. I learned this the messy way—without it, that honey caramelizes into a stubborn crust on your pan that’ll have you scrubbing for days. The parchment lifts right off, leaving you with nothing but sweet memories (and maybe some sticky fingers).
Flip with confidence. When it’s time to turn those wedges halfway through, don’t be timid! A quick, firm flip with tongs or a spatula helps them caramelize evenly. If a few stick? No worries—just gently nudge them loose. They’ll still taste amazing even if they’re not Instagram-perfect.
Follow these tips, and you’ll have wedges so good, people will think you trained under a Michelin-starred chef. Or at least that’s what my mom claims when she steals the last one off my plate!
Serving Suggestions for Honey Roasted Sweet Potato Wedges
Oh, the possibilities with these golden wedges are endless! I’ve served them every which way, and let me tell you—they never disappoint. My absolute favorite is pairing them with simple grilled chicken for that perfect sweet-savory combo. But honestly? They’re just as amazing tossed into a big leafy salad (the warm wedges make the greens slightly wilt—in the best way possible) or even as a snack straight off the pan (my guilty pleasure).
Want to take them to party status? Whip up a quick garlic aioli or spicy yogurt dip—the cool creaminess against the caramelized edges is divine. For holidays, I sprinkle them with chopped pecans and a drizzle of extra honey. And don’t even get me started on breakfast—pile these next to scrambled eggs and watch your morning transform! The best part? They make any meal feel special with practically zero effort.
Storage and Reheating Instructions
Okay, confession time—I rarely have leftovers of these honey roasted sweet potato wedges because they disappear so fast in my house! But when I do manage to save a few (usually by hiding them behind the milk carton), here’s my tried-and-true method to keep them tasting amazing. Pop them in an airtight container—they’ll stay good in the fridge for about 3 days, though the texture’s best within 24 hours. To reheat, skip the microwave (it makes them soggy—trust me, I learned the hard way!) and spread them in a single layer on a baking sheet. A quick 5-10 minutes in a 375°F oven or air fryer brings back that perfect crispiness. Pro tip: If they look dry, a tiny spritz of oil before reheating works wonders!
Nutritional Information
Now, let’s chat about the nutrition stuff—because I know some folks (like my carb-counting sister) are always asking! Please keep in mind these are rough estimates since your actual sweet potatoes and honey amounts might vary a smidge from mine. That said, each serving gives you a nice boost of vitamin A (thanks, orange veggies!), a bit of fiber to keep things moving, and natural sweetness from the honey instead of refined sugars. I like to think of these wedges as the perfect balance—satisfying enough to feel like a treat, but wholesome enough that you won’t feel guilty reaching for seconds (or thirds… not that I’d know anything about that!).
Frequently Asked Questions
Can I use maple syrup instead of honey?
Absolutely! I’ve done this plenty of times when I’ve run out of honey (or when my maple syrup-obsessed brother visits). Maple syrup gives a slightly deeper, earthier sweetness that works beautifully with the sweet potatoes. Just use the same amount—1 tablespoon—and maybe add an extra pinch of salt to balance the flavor. The caramelization won’t be quite as sticky-perfect as with honey, but still totally delicious. Pro tip: Grade B maple syrup has more robust flavor if you want that to shine through!
How do I prevent the wedges from sticking to the pan?
Oh honey (pun intended), I’ve had my share of stuck-on disasters! Here’s what works for me every time now: parchment paper is non-negotiable—it’s like insurance for your baking sheet. Also, make sure your wedges are nicely coated in oil before roasting—dry spots are glue waiting to happen. If you’re out of parchment, give the pan a light spritz of cooking spray first. And whatever you do, don’t try to move them until they’ve roasted for at least 15 minutes—that initial caramelization helps them release naturally.
Can I make these ahead of time?
You totally can! I often prep the wedges up to 4 hours before roasting—just keep them tossed in the oil and spices in a bowl in the fridge. For longer storage (up to 24 hours), hold off on adding the honey until right before roasting—it can draw out moisture and make them soggy. Already roasted? They reheat surprisingly well (see my storage tips above!). My favorite make-ahead trick? Roast them 90% done, then finish in a hot oven for 5 minutes right before serving—nobody will know they weren’t fresh from the oven!
Why aren’t my wedges getting crispy?
Been there! The usual culprits are overcrowding the pan (give them space like they’re social distancing!) or not roasting at high enough heat. Make sure your oven’s fully preheated—I sometimes even let mine run an extra 5 minutes. Also, resist the urge to stir too often—let them sit undisturbed to develop those gorgeous caramelized edges. If all else fails, that last-minute broil I mentioned works like magic. And remember—even slightly soft wedges still taste amazing dipped in sauce!
Honey Roasted Sweet Potato Wedges
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the sweet potato wedges with olive oil, honey, salt, pepper, and paprika until evenly coated.
- Spread the wedges in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway, until tender and caramelized.