Crispy Pink Salt Roasted Sweet Potato Wedges
These crispy pink salt roasted sweet potato wedges offer a perfect balance of crunchy edges and tender, sweet interiors with a subtle mineral twist from Himalayan pink salt. An easy, versatile side dish ideal for busy weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 medium sweet potatoes (about 2 pounds / 900 grams), washed and cut into wedges
- 3 tablespoons extra-virgin olive oil (45 ml)
- 1 ½ teaspoons Himalayan pink salt (9 grams)
- ¼ teaspoon freshly ground black pepper (1 gram)
- ½ teaspoon garlic powder (1.5 grams) – optional
- ½ teaspoon paprika (1 gram)
- 1 teaspoon fresh rosemary or thyme, finely chopped – optional
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Wash and dry the sweet potatoes thoroughly to prevent steaming.
- Cut each sweet potato in half lengthwise, then cut each half into 3-4 wedges about ¾ inch (2 cm) thick for even cooking.
- Place the wedges in a large mixing bowl. Drizzle with olive oil and sprinkle with pink salt, black pepper, garlic powder, and paprika.
- Toss the wedges gently but thoroughly to coat evenly with oil and seasonings.
- Spread the wedges out in a single layer on the prepared baking sheet, avoiding overcrowding. Use two sheets if necessary.
- Roast in the preheated oven for 20 minutes.
- Carefully flip each wedge using tongs or a spatula, then return to the oven and roast for another 10-15 minutes until golden brown and crispy on the edges and tender inside.
- Optionally, sprinkle with fresh rosemary or thyme immediately after removing from the oven.
- Serve warm.
Notes
Dry the sweet potatoes thoroughly before roasting to ensure crispiness. Avoid overcrowding the baking sheet to prevent soggy wedges. Flip wedges halfway through cooking for even browning. For extra crispiness, place wedges on a wire rack over the baking sheet. Leftovers can be refrigerated up to 4 days and reheated in a 375°F oven for 8-10 minutes. Avoid microwaving to maintain crispness. Air fryer cooking is an option at 400°F for 15-20 minutes, shaking halfway through.
Nutrition
- Serving Size: About 6 wedges per s
- Calories: 140
- Sugar: 6
- Sodium: 580
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 32
- Fiber: 4
- Protein: 2
Keywords: sweet potato wedges, roasted sweet potatoes, pink salt, crispy sweet potatoes, easy side dish, healthy fries, vegan, gluten-free