Simple Roasted Sweet Potato Wedges
Crisp-edged, tender sweet potato wedges lightly seasoned with sea salt and garlic powder. A perfect, comforting side dish that is simple to prepare and great for meal prep leftovers.
Prep
10 min
Cook
30 min
Total
40 min
Makes
3 servings
Created together. Shared with you.
Made by Stacie + Lila
Stacie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
30 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Easy reheating: Reheat leftover wedges in a dry skillet over medium heat or in an oven at 350°F (175°C) for 10 minutes to bring back their crisp texture.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with pa…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Scrub the medium sweet potato clean
Scrub the medium sweet potato clean, dry it thoroughly, and cut it lengthwise into 8 even-sized wedges.
Tap card to mark done - 03
Place the sweet potato wedges in a…
Place the sweet potato wedges in a medium mixing bowl, drizzle with the olive oil, and sprinkle with the garlic powder, sea salt, and black pepper.
Tap card to mark done - 04
Toss the wedges with your hands or…
Toss the wedges with your hands or tongs until each piece is evenly coated with the oil and spices.
Look for: each piece is evenly coated with the oil and spices
Tap card to mark done - 05
Spread the wedges out on the prepared…
Spread the wedges out on the prepared baking sheet in a single layer, ensuring they do not crowd each other so they can roast instead of steam.
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Bake for 25 to 30 minutes
Bake for 25 to 30 minutes, turning them over halfway through with a spatula, until the edges are nicely browned and the centers are tender when pierced with a fork.
Look for: the edges are nicely browned and the centers are tender when pierced with a fork
Tap card to mark done - 07
Remove from the oven and let cool…
Remove from the oven and let cool for 5 minutes before serving alongside your miso glazed salmon. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Allow: 5 minutes
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