The Ultimate Sweet Potato Wedges

There’s not often a day that goes by when I don’t enjoy sweet potato in some form; mashed, baked, roasted, steamed and even spiralised are all great but this variation is by far my favourite. I roast sweet potatoes with coconut sugar, cinnamon and paprika to heighten their natural flavour – and not only do they pack in more flavour than the humble white potato, they also have a much higher nutritional value and are bursting with Vitamins A, E and C to boost your immunity, leave your skin glowing, your blood sugar levels stable and pack in a healthy dose of fiber too. I keep the skin on because that’s where the majority of the nutrients are stored, leaving them with a crisp outer layer and gooey centre. Their natural sweetness is further enhanced by the caramelised coconut sugar and cinnamon which is then perfectly balanced with a hint of spice from the paprika. They make the perfect accompaniment to almost any meal but my favourite way to enjoy them is alongside a juicy vegan burger, dipped in creamy hummus or with lashings of tahini, but they would be equally amazing served at breakfast with a big dollop of coconut yoghurt and a drizzle of peanut butter.

Ingredients (Serves 1)

  • large sweet potato
  • 1/2 tsp each cinnamon and paprika
  • tsp coconut sugar
  • coconut or olive oil


  1. Pre-heat the oven to gas mark 6 and line a baking tray with grease proof paper.
  2. Cut the sweet potato in half and again in to thick wedges.
  3. Place the wedges on the tray and add the spices along with a little oil and using your hands, toss together until fully coated.
  4. Place the wedges into the oven for 30 minutes, flipping over half way through to ensure they cook evenly.
  5. Serve alongside roasted veggies and crunchy chickpeas, with a salad, alongside a hearty vegan burger or even in a breakfast bowl! They taste great cold too, so make a great addition to your lunch box – that is if you have any left!

If you make these, don’t forget to tag me on Instagram @nourishingyas x


  1. S, M. (2018). Sweet potato (Ipomoea batatas [L.] Lam)–a valuable medicinal food: a review. – PubMed – NCBI. [online] Available at: [Accessed 6 Oct. 2018].

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Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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