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Loaded Baked Sweet Potato Wedges
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5 from 1 vote

Baked Sweet Potato Wedges

A simple recipe for loaded Sweet Potato Wedges (roasted in the oven). Crispy edges and fluffy inside, yummy toppings! 7 Ingredients, 40 Minutes. Gluten-Free. Low-Carb. keto
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 386kcal


  • 2 large sweet potatoes (cut lengthwise into wedges)
  • ½ cup melted butter
  • ½ teaspoon dried thyme
  • ¼ cup sour cream
  • ¼ cup bacon bits (approximately 4 bacon strips, cooked crispy and chopped)
  • ¼ cup grated parmesan
  • 2 tablespoon chopped pickled jalapeños
  • to taste salt and pepper to taste


  • Preheat the oven to 400F/200C.
  • Put the cut sweet potato wedges into a mixing bowl.
  • Add the melted butter, thyme, salt, pepper and toss until coated well.
  • Arrange the wedges neatly on non stick paper on an oven tray and pop into the oven. Allow to roast for 30 minutes. Turning them over to the other side halfway
  • Once they are done, immediately arrange on a plate and load them up with the sour cream, bacon, parmesan, jalapeños and scallions!
  • Enjoy immediately!


Tips and Tricks:

1. Depending on the size of the sweet potatoes, you might need to bake them a little longer. You want them to be fork tender, with browned edges.


Calories: 386kcal | Carbohydrates: 18g | Protein: 9g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 691mg | Potassium: 270mg | Fiber: 4g | Sugar: 3g | Vitamin A: 10159IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg