The trick to making great roasted sweet potatoes without oil is to steam them before you put them in the oven. This precooking step makes the wedges tender, not chewy.

By Del Sroufe,


  • 2 medium sweet potatoes (1½ lb.), peeled and cut lengthwise into 6 wedges
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper


  • Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place potato wedges in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 7 minutes or until just tender.
  • Arrange potato wedges on the prepared baking sheet in a single layer. In a small bowl stir together the remaining ingredients. Sprinkle spice mixture over potato wedges.
  • Roast 15 to 20 minutes or until browned and tender, turning once halfway through cooking. Serve hot.

Comments (17)

(4 from 6 votes)

Recipe Rating

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Frances S

I don't understand why sea salt when you can use iodized salt.

Lisa, Forks Over Knives Support

Hi Frances, Feel free to use the salt that you prefer. We use sea salt because it is minimally processed and contains naturally occurring minerals. Another reason we like sea salt is because the grains are larger, which makes them more noticeable on the palate.


These are delicious! This is such a great alternative to store-bought French fries.


Very good. I also make them sprinkled with ground cumin, turmeric and a very light dusting of cayenne for a little kick.

Pam H

Thank you for this method of preparing sweet potatoes/yams. They are quite delicious. In fact, I have dispensed with any seasonings at all and find them so tasty and very satisfying. The roasting brings out all the natural sugars and the delicate flavors are enhanced. I now prepare acorn and other winter squashes this way too.

Rita Wright

Made these, did like them, but think they need a dip… any suggestions

Theresa Higginson

This BBQ sauce ;)

Amy P

I liked this recipe as it seemed easy to make. I had trouble peeling & cutting my sweet potatoes; is this normal? The spices were very potent in smell and taste and I used a lot of dip. Will make these again with just salt and turmeric.

Ryan Paddle

Delicious. Nice texture and simple to make.

Julie Buffington

How can we adapt this recipe to use an air fryer?


As they are moist from steaming, I gently tossed them in a medium bowl with the spices using tongs and a large spoon. Put them on the air fry basket tray at 425°F ~ they were ready in about 10 mins.

C. H.

There may be a mistake in this recipe. It says that it makes 12 wedges however we are instructed to "cut lengthwise into 6 wedges." No more cutting is mentioned.

Cheryl Louise

2 potatos cut into 6 wedges each makes 12. I can't wait to try these!

Mary Cesario

Sounds like a great recipe.


I like making that in convection mode

Adam Mathews

Can diabetic have this dish ?

Sue Heiser

Yes. Of course Sweet potatoes are a very good source of vitamins for diabetics and tast great. Don't smother them in any fat laden or sugary dressing or you ruin the goodness.

About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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