How to Make Sweet Potato Wedges

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Sweet Potato Wedges have pretty much become a staple in my diet in recent months. They’re delicious, nutritious, satisfying, and I just can’t get enough of them.

I’ve recently received a number of questions about how I make my Sweet Potato Wedges, so here’s a tutorial that shares all of my little secrets!

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Preheat oven to 400*F.

Start with two medium sweet potatoes.

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Cut off ends.

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Cut sweet potatoes in half.

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Then, cut those piece in half lengthwise.

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And then cut them in half lengthwise again.

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And again. Hello, wedges!

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Add sweet potato wedges to a large mixing bowl and drizzle with olive oil (approximately 1-2 tablespoons).

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Sprinkle with sea salt and mix until wedges are fully coated with olive oil and salt.

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Transfer sweet potato wedges to a cooking sheet and bake for 20 minutes.

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At the 20-minute mark, toss around wedges to prevent sticking and then bake for another 20-25 minutes. (I typically toss around the wedges again after 10 minutes. I don’t want them to burn!)

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When sweet potato wedges start to lightly brown, turn up the oven to broil and cook for 5-7 minutes until the edges are crisped to your liking.

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Remove from the oven and enjoy!

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