Healthy With Memorial Roasted Sweet Potato Wedges

November 19, 2020

Sheila Glazer

sweet potatoes roasted

Looking for an alternative healthy side dish for Thanksgiving? Why not try roasted sweet potato wedges?

This dish is not only easy to make, but also serves as a great substitute to French fries due to the added health benefits.

According to the National Institutes of Health, sweet potatoes are an extremely versatile and delicious vegetable that possess high nutritional value. They are high in vitamins A and C, and they’re a great source of dietary fiber.

Sweet Potato Fun Fact!

Sweet potatoes can be found in a variety of colors including purple, however; sweet potatoes that are orange are a good source of beta carotene, which is important for eye health and immunity.

In observance of #SweetPotatoAwarenessMonth, give this recipe a try from Sheila Gazer, MS, RD, LDN at Memorial Rehabilitation Institute.

Roasted Sweet Potato Wedges

How to Prepare Roasted Sweet Potato Wedges

Try this roasted sweet potato recipe for Thanksgiving or any time of the year.


  • 2 medium to large sweet potatoes
  • 2 tbsp avocado oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • Optional: 1-2 tbsp chopped parsley


  1. Preheat your oven to 450 degrees F.
  2. In a large pot, bring 3 quarts of water to boil.
  3. Meanwhile, cut sweet potatoes into wedges. Wedges don't have to be perfect but try to make them similar in size so they cook evenly.
  4. Once your wedges are cut and the water is boiling, add wedges to the boiling water and stir. Let wedges cook for about 3-5 minutes or until just tender. Try not to overcook them - they will finish in the oven.
  5. Drain the wedges in a colander, then add them to a large bowl. Add the avocado oil, salt, chili powder, garlic powder and black pepper and mix well.
  6. Spread potatoes evenly in one layer, onto a non-stick baking sheet (or baking sheet covered in parchment paper).
  7. Roast at 450 degrees for about 10 minutes, shaking the pan about halfway through.
  8. Once potatoes are cooked to your liking, carefully remove and add the optional (but highly recommended) chopped parsley and serve.

About the Author

Sheila GlazerSheila Glazer, MS, RD, LDN, is a Registered Dietitian who specializes in Integrative and Functional Nutrition. She works with patients to fix the root cause of their medical conditions at the Memorial Rehabilitation Institute at Memorial Regional Hospital South and also has her own private practice based in Fort Lauderdale.