The Perfect Sweet Potato Wedges {vegan, gluten free}

The Perfect Sweet Potato Weges {vegan, gluten free}

The Perfect Sweet Potato Wedges which are perfectly soft and fluffy on the inside, whilst being crispy and golden on the outside. These are are the perfect side dish – sweet, spicy, warming and nutritious. 

These Perfect Sweet Potato Wedges are a great staple side dish during the Autumn and Winter months. I love having them with creamy hummus or guacamole/mashed avocado for a super quick and easy lunch at home!

Sweet potatoes are naturally gluten free, as well as being a great source of vitamin A, vitamin C, potassium and fibre; making them a great way to switch up your carbohydrates.

If you make these Perfect Sweet Potato Wedges, please make sure to tag me in your recreations over on Instagram using @ginabnutrition – I just love seeing them!

The Perfect Sweet Potato Weges {vegan, gluten free}


  • 3 large sweet potatoes, washed and scrubbed
  • 3 tbsp light olive oil or avocado oil
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder/granules (omit this if you want to use them for a sweet meal)
  • Generous pinch sea salt
  • Cracked black pepper


  1. Preheat your oven to 200C and line a baking sheet with baking paper.
  2. Slice the sweet potatoes into wedges and place them in a large mixing bowl.
  3. Add the olive oil, spices, salt and pepper to the bowl and using your hands, coat all the wedges thoroughly.
  4. Spread them out on the baking paper so that they’re evenly spaced apart.
  5. Place in the oven and bake for 45-50 minutes. Take them out half way through and turn them over. Done! Enjoy – I LOVE them with either hummus or mashed avocado.


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