There’s something genuinely comforting about Ranch Roasted Sweet Potato Wedges that always draws me back to the kitchen. These wedges are my go-to when I want a side dish that’s bursting with flavour but still feels wholesome and easy. Growing up in southern England, sweet potatoes weren’t always front and centre on the dinner table, but here in sunny San Diego, they’ve become a staple, especially when paired with that tangy ranch seasoning. I love how this recipe brings together the natural sweetness of the potato with a savory, herby kick—perfect for those family nights when my kids dip everything in ketchup and I want something a little more grown-up yet kid-friendly.
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Why You’ll Love This Ranch Roasted Sweet Potato Wedges
What makes these Ranch Roasted Sweet Potato Wedges stand out is their perfect balance of crispiness and tenderness. Unlike soggy fries, these wedges roast to a golden crunch on the outside while staying soft and fluffy inside. The ranch seasoning blends earthy herbs with a touch of garlic and tang, elevating the humble sweet potato into something truly special. From my years in restaurant kitchens, I learned how important seasoning is—and this recipe nails it every time. Plus, it’s a brilliant way to sneak some extra veggies onto the table in a way even picky eaters can’t resist.
Ingredients You’ll Need for This Ranch Roasted Sweet Potato Wedges
The key to this dish lies in selecting the right ingredients that complement each other naturally. I always opt for firm, brightly coloured sweet potatoes with smooth skin—they roast beautifully and develop that lovely caramelized edge. The ranch seasoning I use is a homemade blend, which lets me control the salt and avoid any artificial additives. If you’re short on time, a good-quality store-bought ranch mix works just fine, but making your own is a simple way to deepen the flavours.
- 2 large sweet potatoes (about 1.5 pounds), scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon homemade ranch seasoning* (or store-bought ranch seasoning mix)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, adjust to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
Homemade ranch seasoning suggestion: mix 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Nutrition Facts
- Calories: Approximately 180 per serving (1/4 of recipe)
- Protein: 2g
- Fat: 7g (mostly from olive oil)
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 7g (naturally occurring in sweet potatoes)
- Sodium: 350mg (varies with ranch seasoning)
Crispy Ranch Roasted Sweet Potato Wedges You’ll Crave Every Day
Learn how to make delicious Ranch Roasted Sweet Potato Wedges. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients that complement each other naturally. I always opt for firm, brightly coloured sweet potatoes with smooth skin—they roast beautifully and develop that lovely caramelized edge. The ranch seasoning I use is a homemade blend, which lets me control the salt and avoid any artificial additives. If you’re short on time, a good-quality store-bought ranch mix works just fine, but making your own is a simple way to deepen the flavours.
- 2 large sweet potatoes (about 1.5 pounds), scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon homemade ranch seasoning* (or store-bought ranch seasoning mix)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, adjust to taste
- Freshly ground black pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
Homemade ranch seasoning suggestion: mix 1 teaspoon dried dill, 1 teaspoon dried parsley, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cut the sweet potatoes into even wedges—about 8 wedges per potato is a good size. This helps them cook evenly and ensures a satisfying crunch.
- In a large bowl, toss the sweet potato wedges with olive oil until each wedge is lightly coated. This step is crucial for crispiness, so don’t skimp on the oil.
- Sprinkle the ranch seasoning, smoked paprika, garlic powder, salt, and pepper over the wedges. Toss again until the spices are evenly distributed.
- Arrange the wedges in a single layer on your prepared baking sheet. Make sure they’re not crowded; this helps them roast rather than steam.
- Bake for 25-30 minutes, flipping halfway through. You’ll know they’re done when the edges are crisp and golden, and the insides are tender when pierced with a fork.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or chives if you like a pop of colour and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Ranch Roasted Sweet Potato Wedges
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Cut the sweet potatoes into even wedges—about 8 wedges per potato is a good size. This helps them cook evenly and ensures a satisfying crunch.
- In a large bowl, toss the sweet potato wedges with olive oil until each wedge is lightly coated. This step is crucial for crispiness, so don’t skimp on the oil.
- Sprinkle the ranch seasoning, smoked paprika, garlic powder, salt, and pepper over the wedges. Toss again until the spices are evenly distributed.
- Arrange the wedges in a single layer on your prepared baking sheet. Make sure they’re not crowded; this helps them roast rather than steam.
- Bake for 25-30 minutes, flipping halfway through. You’ll know they’re done when the edges are crisp and golden, and the insides are tender when pierced with a fork.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or chives if you like a pop of colour and freshness.
Tips for Making the Best Ranch Roasted Sweet Potato Wedges
Getting this recipe just right is all about technique and attention to detail—a lesson I picked up during those long shifts in professional kitchens. The difference between good and great wedges often comes down to your roasting method and seasoning balance. Learn more: Irresistible Maple Pecan Roasted Sweet Potato Slices You Need to Try
- Choose sweet potatoes that are firm and free from bruises for the best texture.
- Cut wedges evenly to ensure uniform cooking. Uneven pieces can lead to burnt edges or undercooked centres.
- Don’t skip tossing the wedges in oil; it’s the secret to that crave-worthy crisp exterior.
- Space the wedges out on the baking sheet so they roast instead of steam—overcrowding leads to soggy potatoes.
- Flip the wedges halfway through baking for even browning on all sides.
- Experiment with your ranch seasoning—adding a pinch of cayenne or cumin can add a fun twist.
With these tips, you’ll create a restaurant-quality side every time. Learn more: related recipe
Serving Suggestions and Pairings
This dish is incredibly versatile and works beautifully for various occasions—from casual family dinners to weekend barbecues. I often serve these wedges alongside grilled chicken or a fresh green salad to keep things light but satisfying. They’re also fantastic as a snack with a cool yogurt dip or extra ranch dressing for dunking.
- Pair with grilled or roasted chicken for a wholesome meal
- Serve alongside a crisp green salad with a lemon vinaigrette
- Top with crumbled feta and a drizzle of honey for a sweet-savory twist
- Great for lunchboxes or picnic baskets as a finger food option
- Serve with a dollop of sour cream or guacamole for extra creaminess
My kids love these wedges on pizza night as a side—something about that ranch flavour makes them irresistible even when the ketchup is calling. It’s a simple way to add a little extra comfort and colour to any meal.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. Sweet potato wedges hold up well, but getting the texture right when reheating can be tricky.
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to restore crispiness
- Avoid microwaving when possible, as it tends to make the wedges soggy
- Make ahead by prepping the wedges with seasoning, then refrigerate uncovered for 30 minutes before roasting to help dry the surface for extra crispness
Frequently Asked Questions
What are the main ingredients for Ranch Roasted Sweet Potato Wedges?
The main ingredients for Ranch Roasted Sweet Potato Wedges include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Ranch Roasted Sweet Potato Wedges?
The total time to make Ranch Roasted Sweet Potato Wedges includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Ranch Roasted Sweet Potato Wedges ahead of time?
Yes, Ranch Roasted Sweet Potato Wedges can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Ranch Roasted Sweet Potato Wedges?
Ranch Roasted Sweet Potato Wedges pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Ranch Roasted Sweet Potato Wedges suitable for special diets?
Depending on the ingredients used, Ranch Roasted Sweet Potato Wedges may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Ranch Roasted Sweet Potato Wedges are one of those recipes that bring comfort and flavour together effortlessly. I hope you enjoy making them as much as my family and I do. Don’t be shy—try your own twists, and let me know how you make this recipe your own. Happy cooking, and welcome to my kitchen!
