Roasted Sweet Potato Wedges

By: Marge Perry & David Bonom

  • Yield:

    10-12 Servings

  • Course:

    Side Dish


6 sweet potatoes, 3 1/2 pounds, peeled, each cut lengthwise into 8 wedges
3 tablespoons olive oil
2 tablespoons packed brown sugar
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon ground black pepper


  1. Preheat the oven to 450°F. Place oven racks in the upper and lower thirds of the oven. Lightly oil 2 large shallow baking sheets.
  2. Place sweet potatoes in a large bowl and add the oil, sugar, coriander, salt and pepper; toss well to coat. Arrange wedges on the prepared baking sheets in a single layer without over crowding.
  3. Roast sweet potatoes 15 minutes. Remove from the oven and turn wedges. Return baking sheets to the oven, swapping upper and lower positions. Roast until tender and browned, 14-15 minutes longer.