Weight Watchers Friendly
Thyme Roasted Sweet Potato Wedges always seem to work with just about any meal.
I love how this recipe keeps things simple with everyday ingredients and a short bake time. You can toss these wedges into weeknight dinners or even weekend meals without much effort.
Sweet potatoes roast up tender inside, and the edges get that lightly crisp texture that feels satisfying but never heavy. Fresh thyme brings a clean, herby note that balances the potatoes’ natural sweetness.
A little olive oil helps everything roast evenly. If you want, add a touch of maple syrup for a glaze that feels especially right for cozy meals.
These wedges go great with roasted chicken, pork, or even plant-based mains.
Leftovers reheat well and somehow hold onto their texture, which honestly makes planning ahead less of a headache.
I like using a large rimmed baking sheet so the sweet potatoes roast evenly and don’t get crowded.
Why You’ll Love These Thyme Roasted Sweet Potato Wedges
Simple Ingredients
This recipe uses basic pantry items and fresh herbs without extra steps.
Reliable Texture
The wedges roast evenly with tender centers and lightly caramelized edges.
Flexible Side Dish
These sweet potatoes pair well with many main dishes across seasons.
Ingredient Substitutions
Olive Oil
Use avocado oil if needed.
Fresh Thyme
Dried thyme works if fresh is unavailable. Use 1 teaspoon dried thyme.
Maple Syrup
Leave it out or replace with honey for a similar touch of sweetness.
Tips and Tricks
Even Roasting
Slice the sweet potatoes close to the same thickness so they cook at the same rate.
Pan Spacing
Leave space between the wedges to help them roast instead of steam.
Thyme Roasted Sweet Potato Wedges
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1½ pounds sweet potatoes peeled and sliced into half-moons about ½ inch thick
- 2 tablespoon extra virgin olive oil
- 1 tablespoon sugar-free maple syrup optional for light glaze
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- fresh thyme as needed
Instructions
- Heat oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix the sweet potato half-moons with olive oil, maple syrup if using, salt, pepper, and thyme leaves until every piece is lightly coated.
- Spread in a single layer on the baking sheet so the pieces are not touching.
- Roast for 12 to 14 minutes, flip with a spatula, then roast 10 to 12 minutes more, until the edges are caramelized and the centers are tender.
- Transfer to a plate and garnish with a few fresh thyme sprigs.
Notes
Tips and Tricks
Even Roasting – Slice the sweet potatoes close to the same thickness so they cook at the same rate. Pan Spacing – Leave space between the wedges to help them roast instead of steam.Storing and Reheating
Storage – Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat in Oven – Place the sweet potatoes on a baking sheet and warm at 375°F until heated through. Reheat on Stovetop – Place the sweet potatoes in a skillet over medium-low heat and warm, turning occasionally until heated through.Nutrition
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